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Blackberry crumble cake
Blackberry crumble cake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Moist blackberry cake with a crumbly coconut topping.
Ingredients:
  • Melted butter, to grease
  • 200g butter, at room temperature
  • 170g (3/4 cup) caster sugar
  • 2 eggs, at room temperature
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • 185ml (3/4 cup) milk
  • 230g (1 1/2 cups) fresh blackberries or frozen blackberries
  • Pauls vanilla custard, to serve
  • 75g (1/2 cup) plain flour
  • 50g chilled butter, chopped
  • 60g (3/4 cup) shredded coconut
  • 55g (1/4 cup) firmly packed) brown sugar
Instructions:
  • Preheat your oven to 180C. Grease a 22cm round springform pan with melted butter and line it with non-stick baking paper for easy removal later.
  • Cream together the butter and sugar with an electric beater until pale and creamy. Then, add the eggs one at a time, beating well after each addition. Fold in the combined flour and milk using a large metal spoon until well combined. Transfer the mixture into the prepared pan and smooth the surface using the back of a spoon. Finally, arrange the blackberries in a single layer on top.
  • For the crumble topping, combine flour and butter in a bowl, using your fingertips to rub them together until it looks like coarse breadcrumbs. Then mix in the coconut and sugar.
  • Sprinkle the crumble topping over the blackberries and bake for 1 hour. Afterward, cover loosely with foil and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool slightly.
  • Slice the cake into wedges and pair with the custard for a delightful presentation.

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