We love pretty much anything with a crumble/streusel topping around here. Crispy streusels are always a great idea when it comes to cakes. Of course, that doesn’t mean what’s under the streusels doesn’t matter. This delicious Blackberry Pudding Crumb Cake is so good precisely because it combines several elements: crispy streusels, a creamy pudding filling, and those tasty blackberries. Simply amazing!
I feel like blackberries are a totally underrated type of berry. Compared to raspberries, for instance, blackberries always seem to draw the short straw. They’re usually more expensive because the supply isn’t as large as it is for raspberries, they appear in fewer recipes, and so on. I really like raspberries too, but blackberries are just something special…
Unfortunately, we don’t have a blackberry bush in our backyard and sadly, you can’t really grow one on the terrace, either. So, the only option is to pick up some berries at the farmers’ market or the supermarket whenever you want to make something with them.
A while back, our local supermarket had a sale on these little berries. They were such a bargain that I bought several kilos right away. Yes, you read that right – several kilos. It was fantastic. I could finally go all out. I never would have been able to afford those berries at regular prices.
Of course, you don’t just make one cake like this blackberry pudding crumble cake with several kilos of blackberries. That would make the topping a bit too heavy and over-the-top. Some of the berries also ended up in a delicious (sugar-free) Blackberry Jam. If you like blackberries, you should definitely give that jam a try. It’s really good!
There isn’t really much to say about this crumb cake tbh. First, you make a delicious, creamy pudding. It’s totally easy to make. If you have a packet mix from the supermarket, you can certainly use that, too. Just make sure to use a little less milk and don’t forget the egg yolk so the pudding layer gets firm when cooling down..
Once the pudding is cooked, all you have to do is mix up some streusels. They are used for both the base and the topping. Super easy. If you don’t want to use the hazelnuts that are listed in the recipe you can easily use ground almonds instead. With the streusels and pudding ready, you’re almost done. Just assemble everything in the baking tin, add the blackberries, and pop it in the oven. You can see from the photos below that there’s nothing complicated about it…
If you like blackberries and happen to have some lying around at home, you might want to check out these two recipes as well. As mentioned, one of them is a delicious Blackberry Jam made without sugar. If you prefer your breakfast a little sweeter but need to watch your sugar intake (or simply want less sugar in your diet) you should definitely take a look at the recipe.
The second blackberry recipe we really love is our recipe for simple Blackberry Scones. They are quick and easy to make and sooooo…. delicious! It might sound a bit overly enthusiastic, but those scones are genuinely good! ;P
INGREDIENTS / ZUTATEN
For the vanilla pudding:
13.5 fl. oz. (400ml) milk (3.5% fat)
1.6 oz. (45g) cornstarch*
2 tbsp. sugar (fine)*
2 tsp. vanilla extract*
1 medium egg yolk
For the streusels:
7.8 oz. (220g) all-purpose flour*
3/4 cup (150g) sugar (fine)*
3.5 oz. (100g) ground hazelnuts*
1/8 tsp. salt
5.3 oz. (150g) cold butter, in small pieces
1 medium egg
1 tsp. vanilla extract*
For the topping:
about 12-14 oz. (350-400g) blackberries, washed & drained
1-2 tbsp. coarse brown sugar (optional)
2-3 tbsp. hazelnuts*, sliced
Für den Pudding:
400ml Milch (1,5% Fett)
45g Speisestärke*
2 EL Zucker (fein)*
2 TL Vanille Extrakt*
1 Eigelb (M)
Für die Streusel:
220g Mehl (Type 405)*
150g Zucker (fein)*
100g Haselnüsse*, gemahlen
1/8 TL Salz
150g Butter (kalt), in kleinen Stücken
1 Ei (M)
1 TL Vanille Extrakt*
Für den Belag:
etwa 350-400g Brombeeren, abgespült & abgetropft
etwas grober brauner Zucker (optional)
2-3 EL Haselnusskerne*, gehobelt
DIRECTIONS / ZUBEREITUNG
1. Check the blackberries for bad ones and remove them. Rinse the berries and let them drain.
2. Add the cornstarch, sugar, and vanilla extract for the pudding to a small bowl and mix with a little milk until well combined. Pour the remaining milk into a saucepan and bring it to a boil. As soon as you can see bubbles starting to rise, add the cornstarch mixture and stir it in. Let the pudding cook for a moment (while stirring constantly) until it has thickened nicely. Remove the saucepan from the heat and let the pudding cool for about 5 minutes, then add the egg yolk and stir it in. Set aside until ready to use – stirring occasionally to prevent a skin from forming.
3. Preheat the oven to 180°C (350°F) fan-forced. Line a 20cm springform tin* with baking parchment and set aside.
4. For the streusels, add flour, sugar, ground hazelnuts, and salt to a large bowl. Add the butter in small pieces. Next, add the egg and vanilla extract and mix them in. We always use a fork or spoon first until the egg is reasonably well combined with the flour – then we use our hands to create different-sized streusels.
5. Transfer about 2/3 of the streusels to the prepared springform tin and press them to the bottom and sides – you want the dough going at least two fingers wide up the sides. Next, pour the pudding into the baking tin and spread it evenly. Add the drained blackberries on top first, then the streusels. Sprinkle the cake with some additional coarse sugar(optional) and then bake it for about 36-40 minutes in the lower third of the preheated oven. At the 20-minute mark, sprinkle the sliced hazelnuts on top and continue baking the cake. Remove the finished cake from the oven and let it cool down completely on a wire rack. Serve with whipped cream.
1. Die Brombeeren für den Belag aussortieren, abspülen und dann abtropfen lassen.
2. Speisestärke, Zucker und Vanille Extrakt für den Pudding in eine kleine Schüssel geben und mit ein wenig Milch glatt rühren. Die restliche Milch in einen Topf geben und aufkochen. Sobald man Blasen aufsteigen sieht, die Stärkemischung dazugeben und unter ständigem Rühren dazugeben. Den Pudding kurz blubbern lassen, bis er schön angedickt hat. Vom Herd ziehen und 5 Minuten abkühlen lassen, dann das Eigelb unterrühren. Bis zur weiteren Verwendung zur Seite stellen und immer wieder mal umrühren, damit sich möglichst keine Haut bildet.
3. Den Ofen auf 180°C (350°F) Umluft vorheizen. Eine 20cm Springform* mit Backpapier auslegen. Zur Seite stellen.
4. Mehl mit Zucker, Haselnüssen und Salz in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben. Das Ei und den Vanille Extrakt ebenfalls dazugeben und alles gut vermengen – wir verwenden immer erst einmal eine Gabel oder einen Löffel, bis sich das Ei einigermaßen mit dem Mehl verbunden hat, und dann kommen die Hände zum Einsatz. Es sollen unterschiedlich große Streusel entstehen.
5. Etwa 2/3 der Streusel in die vorbereitete Form schütten und dann am Boden und den Seiten festdrücken – der Rand sollte mindestens zwei Finger breit sein. Den Pudding noch einmal durchrühren und dann in die Form schütten und gleichmäßig verstreichen. Zuerst die Brombeeren und dann die Streusel gleichmäßig auf dem Pudding verteilen. Nach Belieben alles noch mit etwas grobem Zucker bestreuen (optional) und dann für etwa 36-40 Minuten im unteren Drittel des vorgeheizten Ofens backen. Nach etwa 20 Minuten die gehobelten Haselnusskerne auf dem Kuchen verteilen und weiterbacken. Den fertigen Kuchen aus dem Ofen nehmen und dann auf einem Kuchengitter komplett abkühlen lassen. Uns schmeckt der Kuchen mit etwas Schlagsahne am besten!
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Here is a version of the recipe you can print easily.
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Blackberry Pudding Crumb Cake
- Prep Time: 00:30
- Cook Time: 00:40
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
We love baking this Blackberry Pudding Crumb Cake when blackberries are in season here in Germany. Unfortunately, the season is always too short!
Ingredients
For the vanilla pudding:
13.5 fl. oz. (400ml) milk (3.5% fat)
1.6 oz. (45g)Â cornstarch*
2 tbsp. sugar (fine)*
2 tsp. vanilla extract*
1 medium egg yolk
For the streusels:
7.8 oz. (220g)Â all-purpose flour*
3/4 cup (150g)Â sugar (fine)*
3.5 oz. (100g)Â ground hazelnuts*
1/8 tsp. salt
5.3 oz. (150g) cold butter, in small pieces
1 medium egg
1 tsp. vanilla extract*
For the topping:
about 12-14 oz. (350-400g) blackberries, washed & drained
1-2 tbsp. coarse brown sugar (optional)
2-3 tbsp. hazelnuts*, sliced
Instructions
1. Check the blackberries for bad ones and remove them. Rinse the berries and let them drain.
2. Add the cornstarch, sugar, and vanilla extract for the pudding to a small bowl and mix with a little milk until well combined. Pour the remaining milk into a saucepan and bring it to a boil. As soon as you can see bubbles starting to rise, add the cornstarch mixture and stir it in. Let the pudding cook for a moment (while stirring constantly) until it has thickened nicely. Remove the saucepan from the heat and let the pudding cool for about 5 minutes, then add the egg yolk and stir it in. Set aside until ready to use – stirring occasionally to prevent a skin from forming.
3. Preheat the oven to 180°C (350°F) fan-forced. Line a 20cm springform tin* with baking parchment and set aside.
4. For the streusels, add flour, sugar, ground hazelnuts, and salt to a large bowl. Add the butter in small pieces. Next, add the egg and vanilla extract and mix them in. We always use a fork or spoon first until the egg is reasonably well combined with the flour – then we use our hands to create different-sized streusels.
5. Transfer about 2/3 of the streusels to the prepared springform tin and press them to the bottom and sides – you want the dough going at least two fingers wide up the sides. Next, pour the pudding into the baking tin and spread it evenly. Add the drained blackberries on top first, then the streusels. Sprinkle the cake with some additional coarse sugar(optional) and then bake it for about 36-40 minutes in the lower third of the preheated oven. At the 20-minute mark, sprinkle the sliced hazelnuts on top and continue baking the cake. Remove the finished cake from the oven and let it cool down completely on a wire rack. Serve with whipped cream.
Notes
Let’s get baking!
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