Click for Cookbook LOGIN
"Those who forget the pasta are condemned to reheat it."--Unknown

Blackberry Crumb Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Blackberry Crumb Cake, by , is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy

Category:
Category:

Ingredients:  
Ingredients:  
For crumb Topping:
1 cup flour
2/3 cup granulated sugar
1 stick of melted butter
For the cake:
13/4 cups of all purpose flour
1 cup of sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
3 eggs
1 cup of sour cream or Greek yogurt
1 tsp. vanilla extract
2 cups of fresh blackberries

Directions:
Directions:
Preheat oven to 350. Grease and flour a 10 inch springform pan. Or 3 small 3-4 inch pans and 1 6 inch pan. Set aside

To make crumb topping, in small bowl mix flour, sugar and add melted butter. Stir until mixture resembles small crumbs. Set aside

For cake: In a small bowl mix together the flour, sugar, baking powder, baking soda, salt and nutmeg.
In another bowl, whisk together eggs, sour cream (yogurt), and vanilla until well blended. Add to the flour mixture and beat until smooth, about two minutes.
Spoon the batter into prepared pan(s). Cover evenly with blackberries, then sprinkle the topping over the berries.
Bake until topping is golden brown or until a toothpick inserted into center comes out clean,
about 38-40 minutes for 10 springform pan.
And about 40-50 minutes for 6 inch pan.
The 3-4 inch pans only need to bake about 25-30 minutes.
Cool on wire rack for 20 minutes, then remove sides of pan or remove from pan, serve warm or at room temperature.









These little cakes are scrumptious! They are slightly sweet, moist, tender and filled with fresh berries. The addition of the buttery crumb topping makes this delicious accompaniment to a cup of tea or coffee.



















The only thing that I would change is to make more crumb topping, (I cannot get enough of it) and to add more berries.







I made this recipe in three 3-4 inch springform pans and one 6 inch pan. I did not have any spillage, but the little pans did look close to going over in my oven. The 6 inch pan does take longer to bake, but you have to be careful not to bake it too much, otherwise the outside gets very dark.






 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

126W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!