Blackberry crumb traybake cake

    (3)
    2 hours

    This lovely blackberry crumb traybake cake is a great way to use up the glut of blackberries in late summer. Enjoy with a little whipped cream or ice cream.


    19 people made this

    Ingredients
    Serves: 8 

    • For the cake
    • 110g butter
    • 200g soft brown sugar
    • 4 large eggs
    • 200g self raising flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons Greek yoghurt
    • 1 teaspoon vanilla extract
    • 150g fresh blackberries
    • For the crumb topping
    • 100g butter
    • 140g plain flour
    • 50g soft brown sugar

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a deep 20x30cm cake tin with baking parchment.
    2. For the cake:

    3. In a mixing bowl beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Sift in the flour and add the cinnamon and nutmeg. Once well mixed, add the yoghurt, vanilla extract and blackberries. Pour the cake mixture into the prepared tin and smooth the top.
    4. For the crumb topping:

    5. In a bowl rub the butter into the flour and sugar until fine breadcrumbs form. Using your fingers clump into large crumbs and scatter over the top of the cake.
    6. Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 1 hour before slicing and serving.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    1

    After going blackberry picking and collecting 2kg of the things, I was delighted to find this tray bake recipe. I used wholemeal self raising flour and it is delicious. It will be perfect in squares for back to school packed lunches. The crumble topping is a great addition adding a lovely texture and crunch.  -  02 Sep 2014

    SarahRalph
    0

    I used blackberries that I had picked today, substituted white S.r. Flour for wholemeal spelt flour and a tsp of baking powder, also used coconut oil instead of butter. It worked very well, used a round springform tin as I don't have a rectangular one. I halved the crumble amounts just to reduce the fat content a little. Will definitely make again.  -  06 Sep 2017

    Write a review

    Click on stars to rate