Monday, 9 September 2013

Blackberry & Blueberry Streusel Cake

Blackberry & blueberry streusel cake
We're fortunate to live in a spot where there are loads and loads of blackberries just waiting to be picked. Rather than just make blackberry jam by the bucketload, I'm always trying to think of inventive new ways to enjoy one of my favourite fruits while they're in season.

At the weekend I stumbled across a nice-looking Apple streusel cake recipe, and a friend has a recipe for blueberry and blackberry crumble, and somehow these two ideas came together in my head. After all, what could be nicer than a cake topped with fruit crumble?

This is a cake of contrasts: the berries are beautifully moist, and the streusel topping crisps up to a crunchy texture. It was just as nice warm from the oven, and cold the next day.
Blackberry & blueberry streusel cake

Blackberry & Blueberry Streusel Cake
Serves 6-8

For the streusel topping:
40g butter
70g brown demarara sugar
70g plain flour
¼tsp grated nutmeg
30g chopped walnuts

For the cake:
55g butter
100g soft brown sugar
1 egg
½tsp vanilla essence
80ml milk
130g plain flour
1tsp baking powder

150g blackberries
150g blueberries
  1. Preheat the oven to 180°C (350°F).
  2. Grease and line an 7in/18cm round cake tin. A loose-based tin is a really good idea if you have one, as you don't want to have to turn a streusel cake upside down to get it out of the tin.
  3. Chop and toast the walnuts, either on a baking tray in the oven, or in a dry frying pan over a medium heat. Set aside to cool.
  4. Make the streusel topping by rubbing the butter into the sugar and flour. Add the walnuts and nutmeg.
  5. In a separate mixing bowl, cream the butter and sugar together for the cake batter.
  6. Add the egg, milk, and vanilla essence, and beat until combined.
  7. Fold in the flour and baking powder.
  8. Pour the cake mix into the tin, and scatter the fruit over the surface (I found this quantity of berried made about a two-deep layer of fruit).
  9. Sprinkle the streusel mix evenly over the top of the fruit.
  10. Bake for 45-60 minutes, until a skewer comes out clean (well, clean of cake mix... it will always have berry juice on it!).


Gloria Baker said...

I love blackberries and this cake sounds delicious

Blond Duck said...

Ben would love this!

Subha Subramanian said...

This cake looks delicious.....really tempting dear...........Stunning clicks too.....

rosaria williams said...

Perfect end of summer!

Rosa's Yummy Yums said...

Exquisite! This cake is extremely tempting. What a great combination.



Choclette said...

That looks fantastic, I love the colourful berries sandwiched between the cake and crumble topping. I made a blackcurrant streusel cake a few weeks ago so I know how delicious they are.

Ashley @ Wishes and Dishes said...

Love the cake and love the plate it's on! Too cute!

Jules Woolford said...

This gets my vote!

TiKi said...

Oh,this sounds and looks so yummi, Rachel! :)

Anonymous said...

Love this recipe! Baking is my favorite way to cook. And I think the mix is terrific. Crumble IS the best.

Rachel said...

It's always good to have the contrast of the soft fruit and a crunchy bit - makes for a much more interesting eating experience, doesn't it!

misssrobin said...

Oh, my. This looks and sounds so yummy. I can't wait to try it. Thanks for sharing.

Stopping by from SITS. Have a lovely weekend.

Karen Main said...

My son loves berries and as we enter Spring here in Australia more berries become available. Great recipe thanks.
Happy Sharefest

LyndaS said...

That looks great. I love blueberries and my husband likes blackberries.

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