BLACKBERRY CRUMBLE CAKE RECIPES

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KIDS' CAKES RECIPES - BBC GOOD FOOD



Kids' cakes recipes - BBC Good Food image

Easy cakes for kids to make

Provided by Good Food team

Number Of Ingredients 1

BLACKBERRY LEMON CRUMB CAKE RECIPE | LIGHT, SWEET, AND CRU…



Blackberry Lemon Crumb Cake Recipe | Light, Sweet, and Cru… image

Provided by CHASINGDAISIESBLOG.COM

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1

Number Of Ingredients 21

Lemon cake:
6 tablespoons butter (unsalted, 3/4 stick)
3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/3 teaspoon grated lemon zest
3/4 cup sour cream
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine grained salt
Blackberry cake filling:
1 carton blackberries (about 1 or 1 1/4 cups)
1 teaspoon sugar
1/4 teaspoon lemon juice
Streusel topping:
3/4 cup white flour
7 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon lemon zest
6 tablespoon cold unsalted butter (cut into smaller pieces will help)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round baking pan.
  • Make the streusel/crumb topping. In a medium sized bowl, combine the flour, brown sugar, salt, lemon zest, and butter pieces. Use your hands to crumble the butter and mix the ingredients together until the crumbs are pea sized or less and completely mixed. Place the crumb topping in the fridge.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes. Change the speed to low and add the eggs, vanilla, lemon zest, and sour cream.
  • In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low speed, add the flour mixture to the batter. Cream on medium-high for an additional 2 minutes until slightly whipped.
  • Make the blackberry mix. In a separate bowl, combine the blackberries, lemon juice, and sugar. Use a spoon to mash the blackberries until there are no large pieces left and the mixture is slightly soupy.
  • Spoon 1/2 of the batter into the prepared pan and flatten out with a knife. Spread the blackberry mix across the top until flat, leaving a 1/4 inch space along the edges. Top with the rest of the batter and spread until smooth. Don't worry if some of the blackberries mix with the top layer - it will be covered by the streusel.
  • Crumble the topping over the batter evenly. Bake for 40-45 minutes or until a skewer/toothpick comes out clean. The top will be very barely browned.
  • Cool completely and serve with fresh blackberries and tea.

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