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–+ servings

Lemon Blackberry Crumb Cake

5 from 3 votes
Moist, buttery crumb cake layered with blackberries, lemon curd & lemon streusel!
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Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings1 9" crumb cake

Ingredients 

Lemon Streusel

  • 60 g unsalted butter (¼ c.)
  • 90 g light brown sugar (⅓ c. + 1 tbsp.)
  • 120 g all purpose flour
  • 1 tbsp. lemon zest (~1 small lemon)

Butter Cake

  • 190 g all purpose flour (1 ½ c. + 1 tbsp.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 125 g unsalted butter (½ c. + 1 tbsp.) room temperature
  • 170 g granulated sugar (¾ c. + 2 tbsp.)
  • 2 eggs room temperature
  • 1 tsp. vanilla
  • 150 g buttermilk (⅔ c.) room temperature

Filling

  • 170 g blackberries (1 c.) cut in half
  • 225 g lemon curd* (1 c.)

Instructions 

  • Prep: if you are making homemade lemon curd, make it before starting the cake. Also, cut the blackberries in half lengthwise and set them aside.
  • Preheat the oven to 350°F / 175°C. Generously butter a 9" cake pan. Crumple up some parchment paper, then un-crumple it and place it into the buttered cake pan, making sure it sticks to the bottom and sides. Set aside.

Lemon Streusel

  • In a medium sized bowl, melt the butter. To the butter, add the sugar, flour, and lemon zest. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.

Butter Cake

  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer, in a large bowl) beat together the butter and sugar for 3-4 minutes, until light and fluffy.
  • Use a rubber spatula to scrape down the sides of the bowl. Add in both eggs and the vanilla. Beat until well combined (~1 min.)
  • Add in half of the flour mixture, and mix by hand just until the flour is incorporated. Add in all of the buttermilk and mix until combined. Add in the rest of the flour, and lightly fold the mixture together just until all of the flour is incorporated.
  • Pour the cake batter into the prepared cake pan, smoothing out the top. Gently place the halved blackberries in an even layer over the cake, followed by the lemon curd. Top it all off with the lemon streusel.
  • Bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs. Let the cake cool in the pan until it's no longer too hot to touch, then use the parchment to lift the cake out of the pan.
  • Let the cake come to room temperature, then serve and enjoy!

Notes

*If you want to use my recipe, scale down the recipe x.33 to make just enough for this cake! Otherwise, storebought is perfectly fine & definitely much easier!