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Blackberry Crumb Cakes


Blackberry Crumb Cakes

These are one of my absolute favourite things to make. Actually, it’s one of Jon’s favourite things.. to eat. I make them and heat them up for breakfast. 20 seconds in the microwave. The jam goes all gooey, and warm, and oh, you are going to love them!

I’ve made them with peach jam, cherry jam, strawberry, blueberry, and plum. But blackberries are our favourite. Jon grew up in Oregon, where there’s blackberry bushes everywhere, and so I guess it’s just the perfect homely flavour for these little pieces of heaven.


Blackberry Crumb Cake

Created by on May 13, 2016

Related

  • Prep Time: 15m
  • Cook Time: 20m

Ingredients

Cake

  • 90 grams (6 tbs) melted butter
  • 1/2 cup white sugar
  • 1 large egg
  • 1 cup of all-purpose flour
  • 1 3/4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of milk
  • 3/4 cup blackberry jam

Crumb Coating

  • 90 grams (6 tbs) melted butter
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups flour

Instructions

  1. Preheat oven to 185°C / 370°F
  2. Spray a 12 cupcake pan with oil
  3. For the cake batter: Whisk together butter, milk, and egg in a large bowl, then whisk in the sugar, flour mixture (mix flour, baking powder and salt) until just combined.
  4. Pour the batter into the cake pan or cupcake pan.
  5. Spread jam all over the surface, then swirl batter with a fork.
  6. For the topping mix: Place the butter, sugars, cinnamon and salt in a bowl, and mix.
  7. Stir in the flour, then blend with your fingertips until incorporated. Sprinkle crumbs over the cake.
  8. Bake cake until a wooden pick inserted in center comes out clean, about 20min. Cool in pan on a rack 10 minutes.

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