Blackberry Crumble Cake Food

BLACKBERRY CRUMBLE CAKE

Steps:

• Preheat the oven to 180°c (160°c fan).
• Begin by making the cake. If the butter is too hard then soften it a little in the microwave for 10 seconds. Add the sugar and beat with a wooden spoon or whisk until it goes light and fluffy.
• Add the eggs, one at a time, beating after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the almond extract too.
• Line a square 20cm tin with baking parchment and grease the sides. Pour/spoon the cake mixture into the tin.
• Put the blackberries on top of the cake mixture.
• Using your fingertips, rub together the butter and flour for the topping until it is like breadcrumbs. Then stir in the sugar and put it on top of the cake.
• Bake in the oven at for about 40 minutes.
• Serve warm or cold, alone or with cream or ice cream.

EASY BLACKBERRY CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
• Stir blackberries and 1/4 cup white sugar together in a bowl.
• Mix oats, brown sugar, and cinnamon together in a separate bowl.
• Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
• Bake in the preheated oven until bubbling, about 30 minutes.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLACKBERRY CRUMB CAKE

Steps:

• Preheat oven to 350*.
• To prepare batter, process oats in a food processor until finely ground(about 1 min). Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry)
• Add flour, sugar, baking powder and salt to food processor; blend well. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
• Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries.
• Pour mixture into a 9-inch pie plate coated with cooking spray. (batter will be thin) Sprinkle topping evenly over batter. Bake for 45 mins or until lightly browned.
• Cool completely on a wire rack. Slice and serve!
• Topping:.
• Combine all topping ingredients in a food processor; process until finely chopped.

GLAZED RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

BLACKBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
• Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
• In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

JAMMY BLACKBERRY & ALMOND CRUMBLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.
• Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.
• To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
• If the cake isn't ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.

BLUEBERRY CRUMBLE CAKE

Steps:

• Preheat Oven to 375 degrees F.
• Grease one 8x8 square cake pan.
• Cream together 3/4 cup sugar, shortening and egg.
• In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
• For the topping : Combine the sugar, flour, cinnamon and butter (or margarine). Sprinkle it over the cake batter.
• Bake for 25-30 minutes.

APPLE & BLACKBERRY CRUMBLE CAKE

Steps:

• Step 1: Heat the oven to 180ºC. Grease and line a 23cm spring-clip cake tin. With your fingertips, rub together 50G BUTTER with the 50G FLOUR until the mix resembles breadcrumbs. Mix in the LIGHT BROWN SUGAR and set aside in the fridge.
• Step 2: Cream together 225G BUTTER, softened, with the CASTOR SUGAR in a mixer (or with a hand-held mixer) until pale and fluffy. Gradually add the EGGS, then fold in the SELF-RAISING FLOUR, ALMONDS and BAKING POWDER. Transfer to the prepared tin.
• Step 3: Arrange the APPLE SLICES on top, then scatter the BLACKBERRIES over; top with crumble mixture. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. Leave on a wire rack for 5 mins, then turn out and serve warm with custard.
• NOTE: Defrost and drain frozen berries well before adding to the cake.

BLACKBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Mix together flour, baking powder and the 1 cup of sugar.
• Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
• Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
• Pour cake mixture into a well-greased 9" round cake pan.
• Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
• Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
• Cool in pan on a wire rack.