Blackberry Crumb Cake

Blackberry Crumb Cake, 6.2 out of 10 based on 5 ratings
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Rating: 6.2/10 (5 votes cast)

Blackberries continue to produce a bumper crop in most of the Midwest this summer.  The packed with flavor fruits are finding their way into jams, breads, and cakes on Amish farmsteads. I’ll share a delicious recipe with you for “blackberry crumb cake” that is popular in Amish kitchens. Yum! From this angle, the photo sort of looks like it is a crumb topped pie, but the consistency inside is definitely more cake than pie.  This makes a delicious breakfast or nice summer-time snack.  The instructions have been modified to fit those who have food processors, but you can do everything manually also.

Amish Blackberry Crumb Cake
  • For the crumb topping:
  • 8 tablespoons (1 stick) unsalted butter, melted
  • ⅓ cup light brown sugar
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1¾ cups (8¾ ounces) all purpose flour'
  • for the cake:
  • 2 cups (10 ounces) all purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • ½ cup sour cream
  • 1 cup blackberries
  1. Adjust oven rack to middle position and preheat oven to 350°F.
  2. Grease cake pan with butter.
  3. For Crumb: Combine melted butter, brown sugar, and sugar in a bowl.
  4. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.
  5. For Cake: In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.
  6. In the bowl of a food processor fitted with a paddle attachment, cream together butter and sugar. Add eggs and vanilla extract and beat to combine.
  7. Beat in ½ dry ingredients, followed by the sour cream, and then the remaining dry ingredients.
  8. Use a rubber spatula to gently fold in berries.
  9. Pour cake batter into prepared pan and smooth top. Break crumb into ½-inch pieces and sprinkle evenly over top of cake. Bake until crumbs are golden and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 10 minutes before releasing from pan.


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