Blackberry Crumb Cake Recipe

Updated May 07, 2020

This moist blackberry cake is topped with a layer of big buttery crumbs.

Crumb adapted from The New York Times.

Recipe Details

Active 30 mins

Total 90 mins

Serves 8 to 12 servings

Ingredients

For the Crumb:

For the Cake:

Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter.
For Crumb: Combine melted butter, brown sugar, and sugar in a bowl. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.
For Cake: In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a food processor fitted with a paddle attachment, cream together butter and sugar. Add eggs and vanilla extract and beat to combine. Beat in 1/2 dry ingredients, followed by the sour cream, and then the remaining dry ingredients. Use a rubber spatula to gently fold in berries.
Pour cake batter into prepared pan and smooth top. Break crumb into 1/2-inch pieces and sprinkle evenly over top of cake. Bake until crumbs are golden and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 10 minutes before releasing from pan.

Stand mixer, 9-inch springform pan

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	474
% Daily Value*
Total Fat 22g	29%
Saturated Fat 13g	66%
Cholesterol 87mg	29%
Sodium 284mg	12%
Total Carbohydrate 63g	23%
Dietary Fiber 2g	7%
Total Sugars 28g
Protein 6g
Vitamin C 3mg	13%
Calcium 71mg	5%
Iron 2mg	14%
Potassium 106mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.