- Total time
- 55 min
- Prep time
- 10 min
- Cook time
- 45 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
A moist blackberry cake topped with a crunchy hazelnut crumble, perfect for enjoying seasonal fruit.
Ingredients
Serves : 8 servings
- 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
Step 1
Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
Step 2
Prepare 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.
Step 3
In 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.
Step 4
Gently 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.
Step 5
Pour the batter into the prepared pan. Sprinkle the crumble topping generously over the surface.
Step 6
Bake for 45 to 50 minutes. Check for doneness with a toothpick; it should come out clean.
Step 7
Allow the cake to cool slightly before removing it from the pan.
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
Approximate values per 100 g; they vary with ingredients and preparation.
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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Useful articles
How to Cut Apples for a Crumble?
Discover how the size and shape of cut apples (diced, sliced, wedges) influence the texture and success of your apple crumble.
Can You Freeze Apple Crumble?
Discover if you can freeze apple crumble, whether raw or baked, with our tips for preserving its crispness and flavors.
How to Store Baked Crumble?
Discover the best tips for storing your baked crumble at room temperature, in the refrigerator, or in the freezer, all while maintaining its delightful crispness.