Blackberry Crumb Cake with Greek Yogurt Glaze

There’s just something about a good Crumb Cake… you know what I mean?

I mean you really can’t go wrong with a moist vanilla cake, covered in a buttery, spiced, brown sugar crumble, but combine that with some fresh fruit and a winning glaze, and you’ve got a treat that I simply can’t resist.

This is the kind of cake where I grab a spoon, and eat straight from the pan, because I know damn well that one slice just isn’t going to be enough.

Aside from its deliciousness… there is also just something so comforting about crumb cake.

It’s the kind of cake you want to cuddle up with. It’s a pour yourself a warm cup of coffee, turn on a happy movie, grab a fuzzy blanket and get cozy with kind of cake. At least, that’s how I feel about it. This recipe has comforted me through the best and the worst of times, so it holds a special place in my heart.

What I love most about this recipe is that it is a true staple that can be changed up according to seasons. In the summer I love to make it with fresh berries, and then as fall rolls around it’s equally as amazing with apples or pears or fresh cranberries.

So my only wish is that you take this recipe, and hold it as dear as I do. Play around with it! Have fun making it your own with flavours you and your family love the most. Snuggle up with a slice and enjoy every last crumb. I hope you enjoy <3

KP

Blackberry Crumb Cake

Cake
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp lemon zest
2 eggs
2 tsp vanilla
1 cup sour cream
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt

3/4 cup blackberries (could also use raspberries or bluleberries)

Crumble
3/4 cups all purpose flour
½ cup brown sugar
3.4 tsp Cinnamon
pinch of nutmeg
¼ cup Butter, melted

Vanilla Greek Yogurt Glaze (optional)
1 cup icing sugar
1 tbsp milk
1 tbsp Greek Yogurt
A couple drops of pure vanilla extract

How to make…

Pre-heat oven to 350 degrees and grease a 10 inch cake pan.

Make your crumble; In a medium bowl, whisk together flour, sugar, cinnamon and nutmeg. Pour in melted butter and mix with a spoon until a crumbly mixture forms. Set aside.

In a large mixing bowl, cream together butter, sugars and lemon zest until pale and fluffy. Add in eggs, one at a time, beating well after each addition. Scrape down the sides of your bowl and add vanilla extract. Beat until fluffy; 1-2 minutes.

Whisk together flour, salt, baking soda, baking powder and cinnamon to combine. Add in 1/3 of the flour mixture to the wet ingredients and mix on low to just combine. Add in 1/2 of the sour cream and mix until just combined. Repeat this process with the remaining flour and sour cream ending with the last 1/3 of flour mixture. Scrape down the sides of the bowl and beat on low speed until there are no lumps in your batter, but don’t over-mix. Fold in Blackberries, reserving a handful for the top.

Pour batter into prepared cake pan. Sprinkle with prepared Crumble and sprinkle the remaining blackberries over top.

Place cake pan on the center rack of your oven to bake for 35-45 minutes or until the center of the cake is set to the touch or a skewer comes out clean when inserted in the center.

Remove from oven and allow to cool for 20 minutes in the pan before turning out onto a wire rack and allowing to cool completely to room temperature.

Vanilla Greek Yogurt Glaze

Meanwhile prepare your glaze. Whisk together Greek yogurt, vanilla and icing sugar until smooth and creamy. You want it to be a thick, yet pourable consistency. Once your cake is cooled completely pour glaze on the top of the cake and allow glaze to drip over the edges.