Blueberry (Black Raspberry) Crumb Cake
I really liked this dessert. I made “black raspberry” crumb cake instead of blueberry crumb cake, because I had black raspberries in the freezer. I saw pictures of this recipe on a baking blog, and it looked like something Mike would really like. We had Mike’s parents and aunt and uncle over on Friday night to play some games, so I took the opportunity to try out this recipe. Everyone seemed to really like it, so I think it was a success.
It’s really easy to make. You mix together the cake batter, spread it in a 9×13 pan, sprinkle the berries on top of it, then make the crumble topping and sprinkle it on top of the berries. Then you bake the whole thing for about 40 minutes.
When I originally tasted it, I thought it tasted great, but that the cake part was slightly dry. I think I overbaked it slightly, however, so that could be the reason. It didn’t seem to matter since the berries and crumb topping were nice and moist. It wasn’t too sweet, which was nice. And the next day, both Mike and I thought it tasted even better than it had the night before.
I’m definitely planning on making this again next time we have a group of people over. It’s quick, easy, and tastes great.
Looking for more blueberry dessert ideas? You can’t go wrong with this legendary blueberry pudding dessert from Mike’s family, which happens to be his all-time favorite dessert!
If you’re looking for more black raspberry recipes, try these black raspberry muffins!
Black Raspberry Crumb Cake Recipe
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups black raspberries (or blueberries)
- 1 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, melted
- Preheat oven to 350°. Butter a 9x13 pan.
- Stir together flour, baking powder, and salt. Set aside.
- Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.
- On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture. Scrape batter into prepared pan. Smooth the top. Scatter the berries over the batter.
- Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
- Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.
Adapted From Bake or Break