Blackberry Cake with Crunchy Crumble
By Wafa — 100+ tested recipes
A moist blackberry cake topped with a crunchy hazelnut crumble, perfect for enjoying seasonal fruit.
Ingredients
- 200 g all-purpose flour
- 100 g sugar
- 2 eggs
- 100 g plain yogurt
- 80 ml sunflower oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract (For the batter)
- 150-200 g fresh blackberries
- 1 pinch salt
- 40 g cold butter (For the crumble)
- 30 g brown sugar (For the crumble)
- 40 g all-purpose flour (For the crumble)
- 40 g crushed hazelnuts (For the crumble)
Instructions
- 1Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
- 2Prepare the crumble: in a bowl, mix the flour, brown sugar, and crushed hazelnuts. Add the cold butter in small pieces and work with your fingertips until the mixture resembles coarse breadcrumbs. Refrigerate until needed.
- 3In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the yogurt, then fold in the flour, baking powder, baking soda, and salt.
- 4Gently fold the blackberries into the batter. If they are very juicy, toss them in a little flour (or cornstarch) first to prevent them from sinking.
- 5Pour the batter into the prepared pan. Sprinkle the crumble topping generously over the surface.
- 6Bake for 45 to 50 minutes. Check for doneness with a toothpick; it should come out clean.
- 7Allow the cake to cool slightly before removing it from the pan.
Video
Tips
- Do not thaw blackberries if using frozen; simply roll them in flour before folding them into the batter.
- Adjust the baking time if using individual muffin tins.
- Add a pinch of cinnamon or cardamom to the crumble for extra fragrance.
- The cake can be stored for 2 to 3 days in an airtight container in the refrigerator.
Substitutions
- fresh blackberries → frozen blackberries — Do not thaw before using
- hazelnuts → pecans, almonds, or sunflower seeds — Adds a different crunch
- plain yogurt → plant-based yogurt (soy, coconut) — Dairy-free option
Nutrition
Frequently asked questions
Can I use brown sugar or honey instead of white sugar?
Yes, you can replace white sugar with whole cane sugar like muscovado or rapadura for a more caramelized flavor. Honey also works, but slightly reduce the amount of liquid (yogurt or oil) to balance the texture.
Can I replace the yogurt with a plant-based alternative?
Absolutely. A plain plant-based yogurt (soy, coconut, almond...) works very well in this recipe. It maintains the moisture of the cake while offering a dairy-free version.
Is it possible to make this recipe gluten-free?
Yes, you can use a gluten-free flour blend (baking mix type) instead of standard flour. Just ensure the crumble remains crumbly, as some gluten-free flours absorb more fat.
Reviews
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