Blackberry Crumble Cake

The blackberries near us seem to be out very early this year and we’ve already spent a couple of happy afternoons picking the best of the crop. The kids are experts at selecting the biggest, juiciest berries.

We made this cake for the first time last year, it must have been good because as soon as the kids saw the blackberries this year they asked me to make it again.

Blackberry Crumble Cake


For the cake

125g unsalted butter – room temperature
125g caster sugar
125g self-raising flour
a pinch of ground ginger
a pinch on cinnamon
2 eggs
Tablespoon milk
Crumble topping
200 g blackberries
75 g self-raising flour
1 teaspoon ground ginger
45g caster sugar
50g unsalted butter – cold


Pre heat the oven to 180 degrees
Place all the cake ingredients into a bowl and whisk until smooth.
Grease a round cake tin and spread the mix evenly.
Sprinkle the blackberries over the top.
In another bowl add all the crumble mixture and rub together, until is resembles thick breadcrumbs.
Sprinkle over the top.
Bake for about 40 minutes.

Blackberry Crumble Cake

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