Blackberry Crumble Cake

I’m definitely not a gardener, but we do have some fruit bushes growing in our garden and this recipe is a great way of using up blackberries.

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Blackberry Crumble Cake

225g butter (50g for the top and 175g for the cake)
75g plain flour
2 heaped tbsp Demerara sugar
175g caster sugar
175g self-raising flour
3 large free range eggs
100g blackberries

1. Preheat the oven to 180°C. Line a loaf tin with baking paper.

2. Make the Crumble topping by dicing 50g butter and rubbing it into the plain flour and demerara sugar, until the texture is sandy.

3. In a separate bowl or mixer, combine the remaining butter with the caster sugar, self-raising flour and the eggs. When the mixture is well combined, gently stir in the blackberries. Tip the mixture into the cake tin. Top with the Crumble topping.

4. Bake in the centre of the oven for 50 minutes or until a skewer entered into the centre of the cake comes out clean.

I made this as a gift, but came up with a cunning plan to make a mini loaf cake as well as the full sized one, so I could have a taster portion!

 

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