Blackberry Crumb Cake
A wonderful cake to serve for breakfast or brunch, but also makes a delicious dessert topped with a scoop of vanilla or maple walnut ice cream!
Prep Time: 30 minutes Bake Time: 45 – 50 minutes
WHAT YOU NEED:
1 lb. (about 2 - 2½ cups) ripe blackberries, rinsed and patted dry
1½ cups flour + 1 Tbsp. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 - 1½ tsp. cinnamon
3 eggs
2/3 cup buttermilk (OR: 1 Tbsp. white vinegar or lemon juice + enough milk to measure 2/3 cup)
1¼ cups sugar
½ cup (1 stick) butter, melted
For Crumb Topping:
4 Tbsp. (1/2 stick) butter, softened
¼ cup brown sugar
¼ cup flour
¼ cup chopped walnuts
¼ tsp. ground nutmeg (optional)
MAKING IT:
Preheat oven to 375ºF. Toss blackberries together with 1 tablespoon of flour until all the berries are well coated. Set berries aside.
In a bowl (or onto a sheet of parchment/wax paper) sift together: flour, baking powder, baking soda, salt and cinnamon. Set aside dry ingredients
In a separate large bowl, whisk together eggs and buttermilk until well blended. Stir in sugar, then slowly add melted butter stirring constantly. Set egg-milk mixture aside.
Prepare crumb topping by blending together all topping ingredients. Use your hands, pastry blender or two forks to blend until large crumbles form. Set topping aside.
Add the dry ingredients to the egg-milk mixture, stirring just until all the flour is moistened. Grease a 9-inch springform pan (cut a circle of parchment paper to fit into bottom of the pan if desired). Pour batter into the pan and arrange the blackberries on top of the batter. Then sprinkle crumb topping over the blackberries. Bake at 375ºF for 45-50 minutes or until cake tester comes out clean.
After removing cake from the oven, run a knife around the edges of the springform pan, then release the spring. You can remove the cake from the pan bottom if you have used parchment paper. Cool cake thoroughly before slicing. Serves 12.
NUTRITION:
Nutrition Information per serving (1/12 cake): 290 Calories; 15g Total Fat; (8g Sat Fat; 0g Trans Fat); 75mg Chol; 190mg Sodium; 38g Total Carb; (3g Fiber; 22g Total Sugars; 19g Added Sugars); 5g Protein
TIPS:
Instead of a 9-inch springform, a 10-inch springform can be used; reduce baking time by 5-10 minutes. Another option is to use two greased muffin tins (makes 18-24 muffins) and bake for about 20 minutes.
Try this recipe with equal amounts (8 oz. of each) blackberries and raspberries.
