Blackberry Nectarine Crumb Cake
With fresh stone fruits and berries in abundance every summer, this blackberry nectarine crumb cake is a must-make. This a simple, easy, and effortless recipe bursting with the flavor of sweet nectarine, the light zing from the tart blackberries, and a rich, buttery, crisp crumb topping that just melts in the mouth. Perfect on its own for tea or with a side of ice cream for dessert.
Summer fruits like nectarines and blackberries are a delicious and vibrant addition to the season’s bounty. Nectarines, with their smooth, juicy flesh and sweet, slightly tangy flavor, are a refreshing treat on a hot summer day.
Coffee cakes with a crumble top are a delightful indulgence that pairs perfectly with your morning cup of coffee or afternoon tea. These cakes, with their moist and tender crumb, are elevated by a generous layer of buttery crumble topping, adding a delightful crunch and sweetness to every bite. Whether enjoyed as a breakfast treat or a cozy dessert, coffee cakes with crumble tops are sure to be a hit with family and friends.
Why is this the best recipe?
- Perfect Texture: The combination of sour cream in the cake batter and almond flour in the crumble creates a moist and tender texture that is perfectly balanced with the crunchy crumble top.
- Flavor Harmony: The sweet and slightly tart flavors of the blackberries and peaches complement each other beautifully, creating a deliciously fruity taste experience.
- Ease of Preparation: Despite its impressive appearance and flavors, this cake is easy to prepare, making it a great option for both experienced bakers and beginners.
- Visual Appeal: The vibrant colors of the blackberries and peaches peeking through the crumble top make this cake visually appealing and perfect for special occasions.
Ingredients and substitutes
- Butter (unsalted, softened): Provides richness and flavor to the cake batter and crumble. You can also substitute with margarine or dairy-free butter for a dairy-free version.
- Granulated Sugar: Sweetens the cake batter and crumble. You can also use brown sugar for a slightly different flavor.
- All-Purpose Flour: Forms the structure of the cake and crumble. You can also substitute with a gluten-free flour blend for a gluten-free version, but the texture may vary slightly.
- Baking Powder: Acts as a leavening agent, helping the cake rise.
- Baking Soda: Helps the cake rise and creates a tender crumb. You can also omit it if using self-raising flour, but the texture may be slightly different.
- Salt: Enhances the flavor of the cake and balances the sweetness.
- Sour Cream: Adds moisture and richness to the cake batter. You can also use Greek yogurt for a similar effect.
- Vanilla Extract: Adds flavor to the cake batter. You can substitute it with other flavor extracts like almond or lemon for a different flavor profile.
- Egg: Binds the ingredients together and adds structure to the cake. You can also use a flax or chia egg for a vegan version.
- Fresh Blackberries: Provide a burst of fruity flavor and add moisture to the cake. You can substitute it with other berries like raspberries or blueberries.
- Fresh Nectarines: Add sweetness and a juicy texture to the cake. You can also use other fruits like peaches, apples, or pears.
- Almond Flour: Adds a nutty flavor and helps create a crunchy texture in the crumble. You can substitute it with finely ground almonds or omit it if allergic to nuts (increase regular flour amount accordingly).
Step-by-step: Blackberry nectarine crumb cake
- Preheat your oven to 350°F /175°C/ Gas Mark 4 and grease a 9 x 13-inch sheet cake pan.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Cream – In a large bowl, cream the softened butter and sugar until light and fluffy. Next, add the eggs one at a time and beat until well combined, followed by the vanilla extract and jam if using.
- Combine – Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Do not overmix.
- Fruit – Spread the batter into the prepared baking pan. Then, sprinkle the blackberries over the batter and layer the nectarine slices on top. Next, sprinkle the crumble topping evenly over the fruit layer.
- To make the crumble topping, combine the all-purpose flour, almond flour, and sugar in a bowl (or food processor). Then, add the cold butter cubes and mix with your fingers or a fork until the mixture resembles coarse crumbs. Then, sprinkle the crumble topping evenly over the fruit layer.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool – Allow the cake to cool in the pan for about 15 minutes before serving.
Frequently asked questions
While fresh fruit is recommended for the best flavor and texture, you can use canned blackberries and nectarines if fresh fruit is not available. Just make sure to drain the fruit well before using.
Yes, you can use frozen blackberries and nectarines. However, keep in mind that frozen fruit may release more moisture during baking, so you may need to adjust the baking time slightly.
Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to two days. You can also freeze the cake for longer storage.
Yes, you can add chopped nuts like almonds, pecans, or walnuts to the crumble topping for added crunch and flavor.
Yes, you can use different types of flour for the crumble, such as whole wheat flour or gluten-free flour blends. The texture and flavor may vary slightly.
Yes, you can substitute sour cream with Greek yogurt for a similar effect. The cake may have a slightly different flavor and texture, but it should still be delicious.
To prevent the crumble from becoming too soggy, make sure to use cold butter and mix the crumble until it resembles coarse crumbs. Avoid overmixing, as this can cause the crumble to become dense.
Yes, you can make this cake vegan by using dairy-free butter, a plant-based sour cream or yogurt, and a flax or chia egg substitute.
Nectarines are very versatile and can be substituted for any stone fruit. Try my Nectarine Cream Cheese Tart or Nectarine Frangipani Tart.
Blackberry Nectarine Crumb Cake Recipe
With fresh stone fruits and berries in abundance every summer, this blackberry nectarine crumb cake is a must-make. A simple, easy, and effortless recipe bursting with the flavor of sweet nectarine, the light zing from the tart blackberries, and a rich buttery crisp crumb topping that just melts in the mouth. Perfect on its own for tea or with a side of ice cream for dessert.
Video
Ingredients
- 3 cups (250 g) All-Purpose Flour
- 2 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter
- 1½ cup (200 g) White sugar
- 2 large Eggs
- ¼ cup (40 g) Peach Jam optional
- 1 cup (230 g) Sour cream
- 2 tsp Vanilla extract
- 2 – 3 large Peaches
- 2 cups (150 g) Blackberries
- 1 cup (125 g) All-Purpose Flour
- 1 cup (56 g) Almond Flour
- ½ cup (50 g) Sugar
- ½ tsp Lemon zest
- ½ cup (113 g) Cold butter cold
- ½ tsp Salt
Method
- Preheat your oven to 350°F /175°C/ Gas Mark 4 and grease a 9 x 13-inch sheet cake pan.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.3 cups All-Purpose Flour , 2 tsp Baking soda , 1 tsp Baking powder , ½ tsp Salt
- Cream – In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time and beat until well combined, followed by the vanilla extract and jam if using.1 cup Unsalted butter , 1½ cup White sugar , 2 large Eggs , ¼ cup Peach Jam , 2 tsp Vanilla extract
- Combine – Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Do not overmix.1 cup Sour cream
- Fruit – Spread the batter into the prepared baking pan. Sprinkle the blackberries over the batter, then layer the nectarine slices on top. Sprinkle the crumble topping evenly over the fruit layer.2 – 3 large Peaches , 2 cups Blackberries
- To make the crumble topping, combine the all-purpose flour, almond flour, salt, and sugar in a bowl or food processor. Add the cold butter cubes and mix with your fingers or a fork until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the fruit layer.1 cup All-Purpose Flour , 1 cup Almond Flour, ½ cup Sugar , ½ tsp Lemon zest , ½ cup Cold butter , ½ tsp Salt
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool – Allow the cake to cool in the pan for about 15 minutes before serving.
Notes
- Use Fresh, Ripe Fruit: Choose ripe nectarines and fresh blackberries for the best flavor and texture in your cake.
- Prepare Ingredients in Advance: Measure out all your ingredients before starting to make the process smoother and more organized.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for even mixing and a better texture.
- Do Not Overmix: Mix the batter until just combined to avoid developing too much gluten, which can result in a tough cake.
- Layer the Batter and Fruit Evenly: Distribute the batter, blackberries, and nectarine slices evenly in the pan for uniform flavor and texture throughout the cake.
- Crumble Topping Consistency: The crumble should resemble coarse crumbs with pea-sized lumps. Don’t overmix, or it may become too dense.
- Baking Time: Check the cake for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs but no wet batter.
- Cooling: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.
- Storage: Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. You can also freeze the cake for longer storage.
- Serve Warm: This cake is delicious when served slightly warm. You can reheat individual slices in the microwave for a few seconds before serving.
Equipment you will need
Nutrition
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Made this cake last week. Use more blackberries than you mentioned and still turned out good. Was a bit sourer because of the blackberries but we liked it very much. Next time I will keep the same amount as you did so it’s not so sour.
Thank you, Roble. So happy you enjoyed this recipe and enjoyed it. Thanks for coming back to write this feedback. Have a lovely day.
Made this recipe last week. I used peaches instead and frozen blackberries. Was so good. The jam does really make a huge difference. THank you for sharing.
Thank you, Roble. So happy you enjoyed this recipe and enjoyed it. Thanks for coming back to write this feedback. Have a lovely day.
oh this recipe is perfect for us. We have a blackberry bush and I never have enough recipes these look great!
Thank you, Claudia. Yes, you must try this recipe. It’s so delicious.
I can’t believe how easy this was to make. Thank you. This is the best crumb cake recipe ever! I swear.
Thank you, Edison. So happy to hear you had success with this recipe and loved it. Yes, it is so easy to make. Thanks for coming back to write this feedback. Have a lovely week.
Tried this last week. OMG!! LOVED it. Made it for a BBQ get together and you are right.. everybody was raving about it. Thank you. I’m going to make your peach upside down tomorrow too. Love your recipes.
Thank you so much, Gemma. So happy to hear you had success and enjoyed this recipe so much. You will enjoy the Peach Upside Down cake too. Thanks so much for coming back to write this feedback. Have a lovely week.
I looove crumb cake and love how delicious and moist your cake has turned out! Fresh fruits in the cake are the best!
I agree with you. Fresh fruits in cakes are definitely the best.
Your recipe and pictures look absolutely delish! I have been a fan of crumb cake and this looks so good plus blackberries in cakes are so awesome right!
Thank you, Prasanna. This one was very good – you must try it.