Blackberry Crumble Cake



  • Melted butter, to grease
  • 200g butter, at room temperature
  • 170g (¾ cup) caster sugar
  • 2 eggs, at room temperature
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • 185ml (¾ cup) milk
  • 230g (1½ cups) fresh blackberries
  • Bought vanilla custard, to serve


  • 75g (½ cup) plain flour
  • 50g chilled butter, chopped
  • 60g (¾ cup) shredded coconut
  • 55g (¼ cup) firmly packed brown sugar


  1. Preheat oven to 180C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
  2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour and milk and use a large metal spoon to fold until well combined. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Arrange the blackberries, in a single layer, over the top.
  3. To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the coconut and sugar.
  4. Sprinkle the crumble topping over the blackberries. Bake for 1 hour. Cover loosely with foil. Bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool slightly. Cut the cake into wedges and serve with the custard.