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Blackberry Buttermilk Crumb Cake

Discover the art of sweetness with my Blackberry Buttermilk Crumb Cake. Velvety cake meets the tangy allure of fresh blackberries and a buttery crumb topping. Each bite is a delightful dance of textures and flavors, promising a dessert experience that’s both elegant and comforting. Prepare to be enchanted by the perfect balance of tart and sweet in every mouthful.

Total Time
60 min
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Crumb Topping:
    100g all-purpose flour
    50g granulated sugar
    50g unsalted butter, melted
    1/2 teaspoon ground cinnamon
    Pinch of salt

    For the Cake:
    200g all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    75g unsalted butter, softened
    150g granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    200ml buttermilk
    If you don’t have Buttermilk make your own
    · 1 Cup of Milk and 1 Tablespoon of white Vinegar
    For more Information click below
    Buttermilk Substitutes

    200g fresh blackberries

    For Garnish:
    Powdered sugar, for dusting
    Fresh blackberries

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    40 min

Goes Great with

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
    2. Prepare the Crumb Topping:
      • In a bowl, combine the flour, sugar, melted butter, cinnamon, and a pinch of salt. Mix until crumbly. Set aside.
    3. Prepare the Cake Batter:
      • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
      • In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
      • Beat in the eggs, one at a time, then stir in the vanilla extract.
      • Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
      • Gently fold in the fresh blackberries, being careful not to crush them.
    4. Assemble the Cake:
      • Pour the cake batter into the prepared pan, spreading it evenly.
      • Sprinkle the crumb topping over the batter, covering it in an even layer.
    5. Bake the Cake:
      • Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
      • Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
    6. Garnish and Serve:
      • Once the cake is completely cooled, dust the top with powdered sugar and garnish with fresh blackberries.
      • Slice and serve this delightful Blackberry Buttermilk Crumb Cake as a delightful dessert or a sweet treat with your favorite tea or coffee.
    Pro Tips
    • Berry Brilliance: Use fresh, plump blackberries for the best flavor. Rinse them gently and pat them dry before folding into the batter.
    • Crumb Perfection: Don’t overmix the crumb topping. It should be crumbly for that perfect texture.
    • Buttermilk Magic: Buttermilk adds tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
    • Even Layers: Spread the cake batter and crumb topping evenly for uniform baking and a balanced taste in every bite.
    • Serving Elegance: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.


Calories per Serving:
Approximately 350 calories per serving, making it a delightful treat for dessert enthusiasts who appreciate the perfect blend of flavors and textures.
Enjoy the moist, tender crumb of this cake and the burst of tartness from the blackberries. It’s a perfect harmony of flavors.

Goes Great with