Blackberry Streusel Cake - Brombeer Streuselkuchen

Blackberry Hedgerows

Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!

Bottom	Streusel
300 g Blackberries 120 g Butter, softened 120 g Caster sugar 2 Large eggs, at room-temperature 1 tsp Vanilla extract 1 tsp Baking powder 200 g White spelt flour A pinch of salt 80 ml Wholemilk, at room-temperature	100 g White spelt flour 20 g Hazelnuts, chopped 75 g Sugar 75 g Butter, softened

Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels. Beat the softened butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Mix the flour with the baking powder and pinch of salt in a bowl.
Stir in half of the flour mixture until roughly combined, followed by the milk, and then the remaining half of the flour mixture. Stir until just combined. Spread the batter evenly into the prepared baking pan and place the blackberries over the cake batter.
Combine the flour, hazelnuts and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the blackberries.
Bake the streusel cake on the middle shelf for about 45 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm or at room temperature.

44 comments:

Brian's Home Blog 15/7/22 00:32: There you go, you're making me hungry again!
Tom 15/7/22 01:01: ...this looks delicious.
Christine 15/7/22 01:22: Looks so good!
Mbul Kecil 15/7/22 01:38: Very beautiful love Streusel cakes Angie. You make every your cake and bread with heart. I like if the blackberry fullfill in every part of that cake. Have a nice day dear ^^
J.P. Alexander 15/7/22 02:27: Se ve muy rico. Haré pronto la receta. Te mando un beso.
My name is Erika. 15/7/22 02:52: Fresh blackberries are so delicious. Your cake looks yummy too. I'm bookmarking this recipe so when my blackberries ripen I can make this. Thank you for sharing Angie. hugs-Erika
Rose world 15/7/22 05:11: Rarely take streusel cake. As matter of fact, I rarely take cakes as not a big fan of sweet dessert. Once in a while it is ok.
Margaret D 15/7/22 06:41: There are no blackberries like the fresh ones we pick. Lovely strudel.
Anne in the kitchen 15/7/22 06:55: This looks like a delicious summer treat!
Lola Martínez 15/7/22 09:03: Las moras son tan bonitas que hacen vistoso cualquier pastel que las contenga. Me gusta también la cubierta crumble que llevan, los bizcochos quedan aún más ricos con ella. Una delicia en su conjunto.
Un beso.
Nancy Chan 15/7/22 09:38: Beautiful cake. Love the sweet sour taste of the berries in the cake.
DEZMOND 15/7/22 13:42: Oooh, that does look zehr gut! I do ever so love me stchwartze berren and all other berren except currants.
Federica Simoni 15/7/22 15:20: wow che meraviglia😍😍😍
kathyinozarks 15/7/22 15:30: Good morning, I just love the photography in your posts-so beautiful. I love desserts like this too, looks like a yummy recipe. when we lived at our woods home the wild blackberries were abundant-I would pick lots of them when they were nice and had gotten enough rain. Happy Friday and weekend
Paolina 15/7/22 15:41: una torta deliziosa, in questo momento ne mangerei una bella fetta!!!
Rainbow Evening 15/7/22 17:06: we have blackberry at yard....love it
blackberry cake must be delicious... yummy
savorthebest 15/7/22 17:40: That looks delicious. I'm waiting for our blackberries to get ripe
Whats Cookin Italian Style Cuisine 15/7/22 19:03: I love the addition of hazelnuts and this just happens to be my all time favorite berry!!
Pam 15/7/22 19:23: STUNNING!!!!! Seriously.
David 15/7/22 20:37: Angie, I personally would love this blackberry streusel cake. Love blackberries and adore streusel! The problem is that my better half doesn't like berries with seeds that get stuck in her teeth. Bad news for me! FYI, not everything in an antique mall is expensive. Our purchases came to less than $15.00. Take Care, Big Daddy Dave
Velva- Evening with a Sandwich 15/7/22 22:41: Angie, I love good cake like this one! Fresh blackberries, healthy flours. Not too sweet. Nice!
Velva
Valentina 16/7/22 04:40: Oh how delicious! And looks like you're fortunate enough to pick your own berries. I love that. I'd love a slice for breakfast with my coffee. :-) ~Valentina
mjskit 16/7/22 04:51: Oh how I miss going out and picking berries! My mother used to make berry coffee cakes / Streusel and they were delicious. Yours looks a lot like hers. I can taste it just looking at your lovely pictures.
Kitchen Riffs 16/7/22 06:05: Great looking cake. Perfect for weekend breakfast or brunch. Thanks!
Sherry's Pickings 16/7/22 12:44: i love blackberries! brings back all the childhood memories of picking them with my sister in summer. Love your streusel!
eileeninmd 16/7/22 12:50: Hello Angie,
The berries look delicious, I would love the streusel cake. It looks yummy. The heart shaped pan is cute. Thanks for sharing the recipe. Take care, enjoy your weekend.
Anonymous 16/7/22 12:52: It's Judee from Gluten Free A-Z - Your photos are simply beautiful in this post. Thanks for sharing the outdoor photos especially of the blackberries growing- so beautiful. I love the heart shaped look and it all looks so delicious! wonderful post Angie .
David M. Gascoigne, 16/7/22 13:45: Just seeing these blackberries takes me back to the long ago days of my childhood when picking berries was part of summer and we would come home with stained fingers and faces.
Julie 16/7/22 15:30: Love the way the blueberries are decked up in the cake..super !!
Rainbow Evening 16/7/22 19:57: have a wonderful weekend
foodtravelandwine 16/7/22 23:04: What a wonderful post!....blackberries are my favorite berries, and I love them in jam.....however, any cake with streusel is a piece of heaven for me....I will adapt it to make a cake with peaches since I still have lots of them.....Abrazotes, Marcela
roentare 17/7/22 01:03: I am keen to run this recipe this weekend. Looks a yummy cake to enjoy!
Balvinder 17/7/22 01:30: Its going to be a hit with my family.
Grace 17/7/22 06:42: Funcionando el "Reflejo de Pavlov"!!
Sana, rica y fácil de hacer.
Gracias Angie.
Un cálido abrazo.
Feliz domingo y buena semana!!
Bill 17/7/22 13:45: That looks like a killer cake. :)
Liz That Skinny Chick Can Bake 17/7/22 15:08: Oh, my, two of my favorite things---berries and streusel! This is one beautiful cake, Angie, and how lucky you are to have all those sweet blackberries. YUMMY!
Pedro 17/7/22 18:47: Great cake! I love blackberries!
Cheers!
Muriel 17/7/22 23:30: Rooohhhh! quelle gourmandise ce gâteau streusel
Lowcarb team member 20/7/22 23:21: I'm sure all those who had a slice of this cake thoroughly enjoyed it :)

All the best Jan
tigerfish 20/7/22 23:48: Am so jealous of that basket full of fresh blackberries. Did you go pick-you-own?
Kelly | Foodtasia 21/7/22 11:47: Such a wonderful cake, Angie!
Cooking Julia 22/7/22 17:35: I simply couldn't resist, this is such a beautiful cake!
Anonymous 23/7/22 16:48: Gosh, your blackberries are out already? It's will be a few weeks before we can start picking. What a delicious looking cake.
Choclette x
thepaintedapron.com 24/7/22 15:22: Beautiful Angie, and sounds delicious!