Who doesn’t like a luscious, juicy, ripe blackberry? Honestly, only crazy people wouldn’t like such a treat!
This beauty consists of a fluffy, moist, perfect cake with lots of gorgeous blackberries and topped with a crispy, sweet, nutty streusel. This is the kind of cake you can make all year around for anything from picnics to serve when you’re friends and family are coming over. Personally, I loved having a slice whenever I needed some extra energy that will keep me satisfied and full. Also, who doesn’t like a good piece of fluffy streusel topped berry cake in general? Only mad people! Mad!
So I actually got a blackberry bush for my birthday about two years ago. I can see it through the window from where I’m siting right now when writing this and can not wait to go outside and pick a bunch of fresh, beautiful berries. You may not have this luxury or it may not even be blackberry season for you right now, but DO NOT FEAR because you can use frozen ones instead. Matter of fact, when baking this cake I didn’t want to sacrifice any of my precious fresh blackberries, so I used frozen ones instead.
On another note, you can probably tell that this is unlike my regular cake recipes in the shape of squares. Firstly, I though it would be nice when photographed. However, the more I think about it, this is perfect for dinner parties or such because squares are way easier to make in big batches than round cakes. Pretty perfect, right?
Anyhow, I hope you’ll love this recipe as much as my family and I did. Enjoy!
Black Berry Crumble Cake
A fruity, seasonal and fluffy blackberry cake with a wonderful crispy, sweet, nutty streusel topping.
- Yield: 9 large squares
- 2 tbsp liquid sweetener of choice
- 1 tbsp nut or seed butter of choice
- A hearty pinch of salt
- 30g / 1 oz slivered almonds or more oats
- 30g / 1 oz rolled oats
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar*
- 1 tsp vanilla extract
- 250g / 8,8 oz blackberries (I used frozen)
- Preheat the oven to 175ºC / 350ºF, prepare and grease a baking pan. My pan was square and 18×18 cm / 7×7 inches.
- For the streusel, combine the liquid sweetener, nut butter, and salt in a small bowl. Fold in the slivered almonds and oats. Set aside.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until combined. Transfer to the pan, scatter the blackberries on top the batter, pressing them slightly into the batter, and top with the crumble. Bake for 50-60 minutes or until a toothpick runs clean. My cake was very thick, so if you use a larger cake pan, reduce the baking time. Make sure the middle of the cake is baked since it’s easy to underbake thicker cakes especially with berries in them. Take out, let cool, cut up, serve, and enjoy!
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Blackberry cake, streusel, topping, oats, vegan, gluten free, healthy, oil free, refined sugar free