We went blackberry picking on a recent walk around some local lakes. We ended up stained fingers and a hefty freezer bag full and as the bushes around the three mile walk of the lake were heavily thick with them and there were twice as many that were almost ready to get ripening.
Almost as soon as I got home I knew two things I definitely wanted to make. Apple and Blackberry Crumbles and Blackberry Crumble Cake. But what to do with the rest…?
Blackberry Crumble Cake
115gr golden caster sugar
115gr self raising flour
1/2tsp good vanilla extract
150gr blackberries (washed well if you picked your own)
Crunchy Crumble Topping
(this makes twice the amount of crumble topping than you’ll actually need. I used the rest to make some simply apple and blackberry crumbles)
75gr plain flour
75gr demerara sugar
50gr ground almonds
Preheat the oven to 180o/c
1, Make the cake base by creaming the butter and sugar together until pale and fluffy. Add in the eggs and extract, mix and sift in the flour. Cakey base done!
2, Line a 28cm by 19.5cm rectangular roasting dish with greaseproof paper and pour in the batter.
3, Sprinkle the blackberries on top
4, Make the crumble topping by mixing all the dry ingredients together and rub in the butter until just combined. Sprinkle half on the cake.
5, Bake the cake for 30-35 minutes until an inserted skewer comes out clean.6, Cool through before serving.