Blackberry Crumb Cake

5 from 1 vote

I have made this Blackberry Crumb Cake for years. The cake has a tender, moist crumb, and the streusel topping is perfection. ! The recipe was adapted from Martha Stewart.

Prep Time15

Cook Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: people

Calories: 270kcal

Author: Heather Hupfer, The Seasoned Cabin

Ingredients

Cake

1/2 Cup Unsalted Room Temperature Butter
1 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
2 Eggs
3/4 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
2 Cups Fresh Blackberries

Crumble

6 Tablespoons Unsalted Melted Butter
1/2 Cup Light Brown Sugar, Packed
1 Cup All Purpose Flour
1/4 Teaspoon Kosher Salt

Instructions

Streusel Crumb Topping

Melt 6 Tablespoons Unsalted Butter. In a medium bowl, stir the melted butter with 1/2 Cup Light Brown Sugar, Packed, 1 Cup All Purpose Flour, and 1/4 Teaspoon Kosher Salt. Chill in refrigerator until ready to use.

Cake

For a round cake, grease and flour the sides of a 9 inch springform pan and cover the bottom with parchment paper.
For bars, line an 8 inch square pan with parchment paper. Cut two 8 inch wide strips and lay them one over the other in a cross pattern.
Cream 1/2 Cup Unsalted Butter, 1 Cup Powdered Sugar and 1/2 Teaspoon Vanilla Extract until light and fluffy. Next mix in 2 Eggs, one at a time.
Slowly mix in 3/4 Cups All Purpose Flour , 1/2 Teaspoon Baking Powder and 1/4 Teaspoon Kosher Salt. Don't overmix.
Spread batter in prepared pan. Sprinkle the 2 Cups Fresh Blackberries over the batter; do not mix in. Top with the streusel mixture.
Bake at 350℉ for 40-45 minutes or until a toothpick comes out clean. Place on a wire rack and cool before removing from the pan.

Nutrition