Blackberry Crumb Cake Recipe

Carrie Vasios

This moist blackberry cake is topped with a layer of big buttery crumbs.

Crumb adapted from The New York Times.

Recipe Facts

Active: 30 mins
Total: 90 mins
Serves: 8 to 12 servings

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  • For the Crumb:
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 3/4 cups (8 3/4 ounces) all purpose flour
  • For the Cake:
  • 2 cups (10 ounces) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 cup blackberries


  1. Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter.

  2. For Crumb: Combine melted butter, brown sugar, and sugar in a bowl. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.

  3. For Cake: In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside. 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. Beat in 1/2 dry ingredients, followed by the sour cream, and then the remaining dry ingredients. Use a rubber spatula to gently fold in berries.

  4. Pour cake batter into prepared pan and smooth top. Break crumb into 1/2-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.

Special equipment

Stand mixer, 9-inch springform pan

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