These blackberry crumb slices match the fruit perfectly. They are most definitely a bit more rustic looking than most cake slices, but are full of warm sponge and juicy flavours. Both the cake mix and the crumb topping are extremely easy to make and are great for baking with kids.
Makes 24 delicious slices
115g butter, at room temperature
175g caster sugar
1 large free-range egg
280g self-raising flour
1 teaspoon of cinnamon
300g fresh blackberries (you could use frozen ones if you’re stuck)
For the sweet crumb topping:
115g caster sugar
85g plain flour
Zest of 1 lemon
Pre-heat the oven to 190°C/Gas Mark 5. Grease a rectangular baking tin and line it with parchment paper. If you’re stuck for parchment paper, you could probably get away with greasing the tin and flouring it instead.
Using a hand mixer, beat the butter and sugar together in a bowl, until pale. Add in the egg, whisking to incorporate the mixture, little by little.
Using a wooden spoon, fold in the flour, cinnamon and milk. Mix gently until you have a sticky dough-like mixture.
Spread evenly across the bottom of the prepared baking tin — this requires patience as the dough can be sticky, but bear with it and you’ll get there!
Arrange the blackberries on top. Then, set aside while you prepare the sweet crumb topping.
Put all the ingredients for the sweet crumb topping in a bowl and rub the dry ingredients into the butter with your fingertips, as you would with pastry. Keep mixing until you have a mixture that resembles rough breadcrumbs.
Sprinkle the crumb topping over the blackberries in the baking tray and place in the oven on the middle rack for 40-45 minutes until the top is golden brown.
Remove from the oven and allow to cool before slicing into 24 pieces.