Blackberry Crumb Cake

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I LOVE crumb cake so this recipe was irresistible as a use for my last half pint of fresh picked blackberries. It was originally a recipe for Blackberry Crumb Muffins. Because the description in the New York Times article made it sound so decadent, I decided it should be more of a dessert than a breakfast and more of a cake than muffins. After eating some for dessert, we woke up and ate more for breakfast! I preferred it for breakfast with a cup of coffee. It would also be wonderful for a special snack with a cup of tea. 🙂 This recipe was adapted from the New York Times, contributed by Melissa Clark. I substituted Greek yogurt for sour cream in the cake.

For the Crumb Topping:

  • 255 grams all-purpose flour (about 1 1/2 cups)
  • 75 grams granulated sugar (about 1/3 cup)
  • 105 grams dark brown sugar, lightly packed (about 1/2 cup)
  • 6 grams ground cinnamon (about 1 1/2 teaspoons)
  • 1 gram ground allspice (about 1/4 teaspoon)
  • 1 gram fine sea salt (about 1/4 teaspoon)
  • 170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)

For the Cake:

  • 170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)
  • 200 grams granulated sugar (about 1 cup)
  • 3 large eggs, at room temperature
  • 1 cup sour cream or fat free Greek yogurt
  • 1 1/2 teaspoons vanilla extract
  • Finely grated zest of 1 lemon
  • 325 grams all-purpose flour (about 2 1/2 cups)
  • 10 grams baking powder (about 2 teaspoons)
  • 3 grams baking soda (about 1/2 teaspoon)
  • 3 grams fine sea salt (about 1/2 teaspoon)
  • 1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)
  • confectioners’ sugar, for dusting, if desired
  1. Heat oven to 350. If making muffins: Grease or line 24 muffin cups. If making a cake: Grease and line a 9 x 13-inch glass baking pan with parchment paper; grease parchment.
  2. Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
  3. Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in yogurt/sour cream, vanilla and zest.
  4.  In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
  5. Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
  6. Bake for 25 to 30 minutes for muffins, or 35-40 minutes (on convection) for a 9 x 13-inch cake, or until golden and the center springs back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn’t be wet.) Transfer to a wire rack. Serve warm or let cool completely and freeze.
  7. Dust with confectioners’ sugar, if desired, before serving.
Yield: 24 muffins or a 9 x13-inch cake
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Blackberry Crumb Cake

  1. Crumbs cakes seem to be all the rage right now. I just made a similar recipe with blueberries in muffin form. It made me wonder, why is crumb cake not a bigger part of my life?

  2. The cake looks lovely! Thank you for dropping in to OSP and for following.

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