I have made this Blackberry Crumb Cake for years. The cake has a tender, moist crumb, and the streusel topping is perfection. ! The recipe was adapted from Martha Stewart.

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slice of blackberry crumb cake on a plate with blackberries on the side.

Sweet, juicy blackberries meet tender, delicious cake and an addictive crumble topping in this Blackberry Crumb Cake recipe. I’ve been making this highly requested cake every summer for years! It comes together quickly and bakes perfect every time. With this recipe, you will make the best blackberry crumble cake. It is simple enough for family but will also impress guests. I love it with a cup of coffee or a cup of tea!

Interior of blackberry crumb cake with a slice taken out.

What you’ll love about this recipe:

IT’S VERSATILE – This recipe can be used to make yummy bars or you could serve it as a lovely blackberry coffee cake.
EASY – The ingredients are simple and easy to find. You don’t need a pastry blender for the topping because the butter is melted-easy peasy!
CROWD PLEASER – This cake is beautiful and delicious. It will satisfy any sweet tooth!

Ingredients you’ll need for Blackberry Crumb Cake

Overhead ingredient shot of items needed for blackberry crumb bars. Shows eggs, powdered sugar, brown sugar, butter, vanilla, baking powder, salt and fresh blackberries. — **Eggs, flour, powdered sugar, light brown sugar, unsalted butter, vanilla, baking powder, salt, fresh blackberries**

How to make Blackberry Crumble Cake: Step by Step:

for crumble, stir together melted butter, brown sugar and flour then refrigerate until needed
cream butter, sugar and vanilla, add eggs and mix
mix in flour, baking powder and salt
spread cake batter into the prepared pan
sprinkle blackberries over the top of the cake batter
sprinkle the crumble mixture over the blackberries and bake.

Crumb topping process shot for blackberry crumb bars. Melted butter, brown sugar and flour.

A how to photo for blackberry crumb cake: creamed butter and sugar with two eggs on top.

Blackberry coffee cake process shot with creamed butter, sugar and eggs with flour, baking powder and salt on top.

Blackberry crumb cake batter in parchment lined spring form pan.

Process shot for blackberry coffee cake with batter on bottom and blackberries sprinkle over it.

Blackberry crumb cake with blackberries on the side.

Find the measurements and full recipe below!

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blackberry coffee cake on the table ready to serve. The cake has fresh blackberries on top. There are forks and a serving utensil on the sid.

Storage and Reheating

Place in an airtight container and store at room temperature for up to 5 days.
Wrap the cake well and store it in the freezer for up to 3 months.
To reheat, wrap in foil and place in 350°F oven for 10-15 minutes.

Yes, you may use frozen blackberries. Just scatter them frozen over the top of the batter, just like the fresh ones.

A slice of blackberry coffee cake with a bite on a for. Blackberries are on the side.

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