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Blackberry crumble cake

  • 0:20 Prep
  • 1:25 Cook
  • 10 Servings


  • Melted butter, to grease
  • 200g butter, at room temperature
  • 170g (3/4 cup) caster sugar
  • 2 eggs, at room temperature
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • 185ml (3/4 cup) milk
  • 230g (1 1/2 cups) fresh blackberries or frozen blackberries
  • Pauls vanilla custard, to serve

Crumble topping

  • 75g (1/2 cup) plain flour
  • 50g chilled butter, chopped
  • 60g (3/4 cup) shredded coconut
  • 55g (1/4 cup) firmly packed) brown sugar


  • 1
    Preheat oven to 180C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
  • 2
    Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and milk and use a large metal spoon to fold until well combined. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Arrange the blackberries, in a single layer, over the top.
  • 3
    To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the coconut and sugar.
  • 4
    Sprinkle the crumble topping over the blackberries. Bake for 1 hour. Cover loosely with foil. Bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool slightly.
  • 5
    Cut the cake into wedges and serve with the custard.

Source: taste.com.au


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