Blackberry Lemon Crumble Cake

Blackberries soften into juicy pockets above a lemon-scented cake, with a separate buttery crumble over the fruit. This recipe divides the flour, butter and sugar between the batter and topping. A square tin makes nine portions with a clear cake, fruit and crumble cross-section.

Ingredients

• 240 g plain flour, divided
• 150 g unsalted butter, divided
• 160 g caster sugar, divided
• 2 large eggs
• 100 ml whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 lemon, finely grated zest only
• 200 g blackberries
• ¼ tsp salt

Method

1. Heat the oven to 180°C / 350°F. Line a 20 cm square cake tin. Set aside 60 g flour, 40 g cold butter and 40 g sugar for the topping; the remaining amounts go into the cake.
2. Rub the reserved cold butter into the reserved flour and sugar with your fingertips until you have uneven crumbs. Chill this topping while preparing the batter.
3. Beat the remaining 110 g softened butter with the remaining 120 g sugar until pale. Beat in the eggs one at a time, followed by vanilla and lemon zest.
4. Mix the remaining 180 g flour with baking powder and salt. Fold into the butter mixture in two additions, alternating with the milk. Spread evenly in the tin without overmixing.
5. Scatter blackberries over the batter, then distribute the crumble on top. Bake for 45–50 minutes, until golden and a skewer inserted into the cake portion comes out without wet batter; avoid testing through a berry.
6. Cool in the tin for 20 minutes, then lift onto a rack and cool another 40 minutes before cutting into nine squares. The fruit stays hot longer than the cake, so allow the full cooling time.
7. Cover and refrigerate leftover cake once cool. Eat within three days. Let individual portions lose their refrigerator chill before serving.

Divide the ingredients before starting

The total flour, butter and sugar each include a reserved portion for the crumble. Measure these portions first so that the cake batter receives the correct remaining amounts.

Keep the crumble irregular

Rub cold butter into flour and sugar just until crumbs form. A mixture of small and larger pieces gives texture. Do not work it into a smooth dough.

Spread fruit across the batter

Distribute the blackberries evenly rather than piling them in the center. The berries will soften and settle slightly during baking. No extra fruit or icing is needed for serving.

Test the cake, not the berries

Berry juice on a skewer does not mean the cake batter is raw. Test a patch between berries and check that the center springs back gently. Cool before cutting so the crumb can settle.

FAQs

How many servings does this make?

Makes 9 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for 20 minutes, then lift onto a rack and cool another 40 minutes before cutting into nine squares. The fruit stays hot longer than the cake, so allow the full cooling time.

How should I store leftovers?

Cover and refrigerate leftover cake once cool. Eat within three days. Let individual portions lose their refrigerator chill before serving.