Blackberry Crumb Cake Recipes
EASY BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Stir blackberries and 1/4 cup white sugar together in a bowl.
- Mix oats, brown sugar, and cinnamon together in a separate bowl.
- Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 48.5 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 398.3 mg, Sugar 32.9 g
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLACKBERRY CRUMB CAKE
Finely ground oats give this cake a tender, moist texture. Great for brunch or even a after-school snack. Tip: stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue. From Cooking Light.
Provided by akgrown
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- To prepare batter, process oats in a food processor until finely ground(about 1 min). Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry)
- Add flour, sugar, baking powder and salt to food processor; blend well. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
- Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries.
- Pour mixture into a 9-inch pie plate coated with cooking spray. (batter will be thin) Sprinkle topping evenly over batter. Bake for 45 mins or until lightly browned.
- Cool completely on a wire rack. Slice and serve!
- Topping:.
- Combine all topping ingredients in a food processor; process until finely chopped.
Nutrition Facts : Calories 393.4, Fat 9.5, SaturatedFat 4.1, Cholesterol 15, Sodium 322.7, Carbohydrate 66, Fiber 7.2, Sugar 25.5, Protein 12.4
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