Blackberry Muffin Cake Recipe

Imagine this; a soft, moist and slightly sweet muffin filled with juicy blackberries, topped with a sweet and crumbly streusel topping. Sounds good doesn’t it? But how about as a delicious cake rather than individual muffins, making it perfect for a shared breakfast or maybe as a teatime treat, or even as a tempting pudding with lashing of hot custard?

You know how good muffins are? Well they’re even better when they’re made into a cake! This muffin cake is the perfect no-nonsense cake, it doesn’t need any fancy icing or extra adornments, the taste and texture shine through to give the most fabulous heart warming bake.

I don’t know about where you are, but it’s definitely a good blackberry year here. It may still be super early but the blackberry bushes are laden with beautiful shiny black berries and it would be amiss not to use these wonderful berries when they’re at their best. It’s also loads of fun gathering the berries so expect a whole raft of blackberry recipes coming up!

Blackberries work extremely well in this recipe, giving slightly tart, juicy and fruity pockets in the light golden sponge. That being said, this recipe also works extremely well with classic blueberries or even raspberries. Let me know if you give it a go and which is your favourite flavour.

The streusel topping could easily be left off if you wanted to make the recipe simpler, but I feel it adds an extra dimension that takes this cake to the next level.

Should you rather make individual muffins simply divide the mixture between 6 muffin cases and reduce the baking time to 15 minutes.

lucylox

Blackberry Muffin Cake with a Streusel Topping

a muffin in cake form with a streusel topping

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: Breakfast, cake, tea time

Ingredients Equipment Method

Ingredients

  

• 165 g plain flour
• 85 g caster sugar
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 1 pinch salt
• 60 g blackberries or blueberries
• 100 ml dairy-free milk
• 35 g dairy-free margarine melted
• ½ tbsp lemon juice

for the streusel topping

• 50 g plain flour
• 12 g demerara sugar
• 15 g dairy-free butter or margarine fridge cold

Equipment

• 18 or 20 cm cake tin

Method

 

1. Preheat the oven to 190℃
2. Grease and line the base of the cake tin
3. First make the streusel – rub the cold margarine/butter into the flour and sugar to make a crumbly craggy mix. Set aside.
4. Next make the muffin mix. Mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt.
5. Add the blackberries and toss in the flour mix, as this helps them stay suspended in the batter and not sink to the bottom.
6. Mix together the milk, melted margarine and lemon juice and pour into the dry mix. Gently mix so the batter is just combined but with no patches of raw flour.
7. Pour into the cake tin and level off. You can add a few more blackberries at this stage if you like your muffins extra fruity.
8. Scatter over the streusel mix
9. Bake for 30-35 minutes until it's golden and risen and a knife comes out clean of batter
10. Remove from the tin and let cool on a wire rack
11. This muffin cake is best enjoyed on the day it is made or the next day