Blackberry crumble cake – a simple recipe for all occasions
Blackberries are real little power fruits. They are full of vitamins, minerals and antioxidants that strengthen our immune system and at the same time provide a wonderfully fruity flavor. Their mixture of sweetness and slight acidity makes them ideal for cake recipes that need to be fresh, light and not too sweet. This is exactly why blackberries are a real highlight in cakes – they bring a pure summer feeling to the table.
Why this blackberry crumble cake recipe?
This recipe proves that a good cake doesn’t have to be complicated or time-consuming. The base is quick and easy to mix, the filling consists of just a few ingredients and the crumble is ready in no time at all. All of this results in a cake that not only looks good, but also tastes great – whether it’s for family, friends or your mother-in-law. The recipe is also completely vegan, making it suitable for any occasion and for everyone, regardless of dietary habits.
Who is this recipe suitable for?
This recipe is really suitable for everyday use. It doesn’t require any special kitchen utensils or exotic ingredients. Everything you need, such as flour, sugar, margarine and, of course, fresh or frozen blackberries, can usually be found at home.
- Easy & sure-fire success: perfect for baking beginners.
- Family-friendly: Makes approx. 12 pieces in a 22 cm springform pan.
- Flexible: Just as delicious with other fruits such as apples, plums or blueberries.
- Vegan & versatile: Works with classic ingredients as well as plant-based alternatives.
This makes blackberry crumble cake a real all-round recipe that no recipe collection should be without.
Tips for the perfect blackberry crumble cake
- Ripe blackberries give a particularly intense aroma.
- It is best to use frozen blackberries straight from the freezer so that the filling does not become too runny.
- Leave the cake to cool for at least 30 minutes after baking so that the filling sets nicely.
- Serve with fresh berries or vegan cream – simply irresistible.
Alternative recipes to try out
If there are no blackberries in the house at the moment or you simply fancy a change, there are many other options:
- Apple pie – classic, juicy and always a hit.
- Simple blackberry chia jam
- Tropical cheesecake
- vegan apple pie grandma’s style
- Vegan Zwetschgendatschi (plum cake)
- Blackberry chocolate cake (gluten free)
- Strawberry cake with vanilla pudding
So everyone can find the right recipe – whatever the season.
Conclusion
This blackberry crumble cake is fruity, crunchy and wonderfully uncomplicated. It proves that baking doesn’t have to be complicated and that anyone – vegan or not – can enjoy a great cake. And if you do want something different, there are plenty of alternatives to try. #veganevibes
If you have any questions or comments, please feel free to contact us at any time. The full recipe follows directly below.
Vegan Blackberry Crumble Cake
Utensilien
Base
- 200 g all-purpose flour Type 550
- 80 g raw cane sugar
- 1 tsp baking powder
- 1 pinch of salt
- 80 g vegan butter room temperature, e.g. Alsan
- 50-70 ml plant milk
Filling
- 400 g blackberries
- 50 g raw cane sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 packet vanilla sugar or ½ tsp bourbon vanilla
Crumble Topping
- 120 g all-purpose flour Type 550
- 70 g sugar
- 80 g cold vegan butter diced
- 1 tsp cinnamon optional
Anleitung
- Prepare the pan, Line the bottom of the springform pan with baking paper and lightly grease the sides.
Base
- In a bowl, mix flour, sugar, baking powder, and salt. Add vegan butter and plant milk. Knead briefly until a smooth dough forms. Press into the pan, creating a 2 cm (about 1 inch) edge around the sides.200 g all-purpose flour, 80 g raw cane sugar, 1 tsp baking powder, 1 pinch of salt, 80 g vegan butter, 50-70 ml plant milk
Filling
- Mix blackberries with sugar, vanilla, lemon juice, and cornstarch. Spread evenly over the dough base.400 g blackberries, 50 g raw cane sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1 packet vanilla sugar
Crumble topping
- In another bowl, mix flour, sugar, and cinnamon (if using). Add cold vegan butter cubes and rub together with your fingers until crumbles form. Scatter over the berries.120 g all-purpose flour, 70 g sugar, 80 g cold vegan butter, 1 tsp cinnamon
Bake
- Bake at
180 °C (350 °F, top/bottom heat) for about 40–45 minutes until golden and crisp. - Let cool so the filling sets. Serve with vegan whipped cream and fresh blackberries for extra indulgence
