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
BLACKBERRY CRUMBLES
These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumblytopping gets its crispness from crushed store-bought sugar cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
- Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
- Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
JAMMY BLACKBERRY & ALMOND CRUMBLE CAKE
Enjoy these blackberry and almond cake slices for afternoon tea, or as dessert served with vanilla ice cream. They're made with fresh blackberries and jam
Provided by Good Food team
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.
- Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.
- To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
- If the cake isn't ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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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