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Blackberry Cake With Streusel Topping


Blackberry Cake With Streusel Topping

Blackberry Cake With Streusel Topping

Diana Rattray
Serve this blackberry cake for brunch or breakfast or serve it with a big scoop of ice cream for a special dessert.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 4 ounces (1 stick) butter, softened (8 tablespoons)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sour cream
  • 2 cups blackberries
  • ***Streusel Topping***
  • 1/2 cup light brown sugar, packed
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 tablespoons melted butter


Heat oven to 350°. Grease a 9-inch springform pan.

Combine the 1 1/2 cups flour, baking powder, salt, baking soda.

In a mixing bowl with electric mixer, cream the 4 ounces of butter with granulated sugar. Beat in eggs until smooth. Beat in sour cream and vanilla. With mixer at low speed, slowly beat in the flour mixture until smooth and blended. Spread the mixture in the prepared pan. Top with the blackberries.

In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the 5 tablespoons of butter. Mix with a fork until crumbly. With fingers, sprinkle the crumbs evenly over the blackberries.

Bake for 40 minutes, or until set and lightly browned.

Cool for about 10 minutes on a rack; remove the pan sides and cool completely.

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