Summer means blackberries are popping up everywhere! Blackberry crumb cake is a great way to enjoy these yummy berries! We don’t live in town, but in the country, so I literally have blackberries popping up in my yard and flower beds! Not exactly where I want them to grow, but I’m just thankful we have these delicious berries!
As all of my recipes are gluten and dairy free and this one is no different! If you don’t need to be gluten and dairy free you can use all purpose flour and dairy where needed.
Berries as we know are full of antioxidants and B vitamins. They’re such a natural treat my family looks forward to eating each summer! Best of all they’re growing free! So, I feel a little obligated to take advantage of these healthful fruits while they are in season!
Other Favorite Blackberry Ideas!
A few other favorite blackberry recipes that I enjoy are blackberry cobbler, crisp, and jam! You can also freeze them and have blackberries all year! I never can pick enough to actually have them last that long! I do pick berries a lot during the summer, but my family is so big (six of us) and my kids and husband are big eaters so I bake a lot with them as I pick them and I usually make at least one to two batches of jam during summer. which doesn’t last long with four kids! lol
This year we will be gone for about a month in the middle of summer. It’s bitter sweet because I love making the most of summer fruits! My two older kids race motocross and have qualified for the Loretta Lynn Amateur National in Tennessee! So here I am the week before we leave trying to pick blackberries everyday before we go!
This was one of the first batches we picked this year, thus the red on some of the blackberries! It doesn’t take long to pick enough to bake with! Usually only four to five cups is needed for a large recipe. This Blackberry Crumb Cake take five cups blackberries.
Making The Blackberry Crumb Cake
Here I have squeezed on the lemon juice and sugar called for in the recipe!
I always use my easy gluten free flour blend. I know how it will turn out and I only recommend it. The texture is not the same if you use a gluten free one to one flour blend for all the amount of flour called for in any recipe. For my easy recipe click here.
Below is the first layer of the crumb cake. It is a simple vanilla batter. You spread in the bottom of a greased 9 x 13 inch pan. You could bake this two separate round cake pans! That would be beautiful. A cheesecake pan would probably work best if you want to use a round cake pan because this has a lot of crumble topping.
After spreading the cake batter into the pan you simply pour on the blackberries that are coated in lemon juice and sugar!
Next, you make the simple crumb topping. Sprinkle onto the blackberries that are on your cake batter. Now you’re ready to bake! 350 degrees for 45-55 minutes. Ovens will vary.
Once you’re cake is done baking let it cool and cut into squares!
Some Of My Favorite Pans To Bake In!
Here are some cake pans that would be great for this recipe! My favorite here is the stainless steel pan with the lid! It is more pricey, but so worth the quality! Second favorite is the ceramic pans! Set of two for that price is a great deal!
Please share this recipe if you know someone who will enjoy it! Thank you friend!
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If you plan on making this Blackberry Crumb Cake please leave me a comment comment when your done and let me know how you liked it?
What is your favorite way to use blackberries? Do blackberries grow like weeds where you live?
Blackberry Crumb Cake
Ingredients
- 1 cup vegan butter or butter
- 2 cups sugar, divided
- 2 eggs
- 5 cups gf flour blend or all purpose flour, divided
- 5 tsp baking powder
- 1 tsp salt
- 1 1/4 cup dairy free milk or reg milk
- 5 cups blackberries or raspberries fresh or frozen
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup vegan butter or butter
Instructions
- Preheat oven to 350° and butter a 9×13 inch baking pan or two 9 inch springform pans.
- In a large mixing bowl cream together butter (1 cup) and 1 cup of sugar until light and fluffy.Add eggs one at a time, mixing well after each addition.
- In a medium sized bowl blend 4 cups flour, baking powder, and salt. Add to the creamed mixture alternatly with the milk. Spread into greased baking pan.
- Coat blackberries with 2-4 tablespoons of sugar (depending on how sweet or sour your berries are) and 2 teaspoons lemon juice. Pour coated blackberries over the cake batter.
- In a small bowl combine the remaining sugar, flour, and the cinnamon. Cut in remaing 1/2 cup of butter with a pastry blender until it resembles coarse crumbles. Top the blackberry layer on the cake with the crumbles.
- Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. Let cool before cutting.
Happy Baking!
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