About this recipe:This is a basic tea cake recipe, featuring a crumble topping. It is studded with blackberries, but you can use almost any fruit here - raspberries, cherries, strawberries, etc. If the fruit is large, chop it before adding to the cake. Lovely with a cuppa!
250g plain flour
300g caster sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup blackberries
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin.
In a large bowl, combine flour, sugar, baking powder and salt. Rub in margarine until mixture resembles coarse crumbs. Set aside 10 tablespoons of the crumb mixture to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
Spread cake mixture into prepared tin. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
this is the second time ive made this cake , but i changed the castor sugar to light brown fine sugar , i added nuts to the crumble topping and used fresh pineaple finley chopped , delicious - 09 Dec 2012