3/01/2014

Crumbly Blackberry Traybake

I try and buy things in season, but the punnets of shiny blackberries caught my eye this week, so I bought some. I know they have air miles, but nobody's perfect!
I love tray bakes,and I got the idea for this one from this Good Food site recipe.
It seems to be fashionable at the moment to add crumble tops to cakes and muffins, and I think it gives a great contrast of textures to a cake.I like my crumble a bit clumpy, not too much like breadcrumbs.

115g butter, softened
175g caster sugar
1 egg
280g sr flour
125ml milk
200g blackberries

Crumble topping:
115g caster sugar
85g pl flour
finely grated rind of 1 lemon
50g butter

Preheat oven 180C/gas4. 

Butter an oblong cake tin.

Beat sugar and butter together till pale and fluffy.Beat in the egg, then fold in flour and milk and mix well. Spoon into tin and sprinkle the blackberries over the top.

The crumble - mix sugar,flour and lemon rind together then rub in butter till you have large crumbs,then sprinkle over blackberries.

Bake for about 45 mins 
When cake is cool, cut into squares.







You could use other fruits instead of blackberries, and I'm going to make it again with blueberries.
I love the crunchy crumble, then the soft fruit and then the soft sponge.It would be great with some ice cream or creme fraiche as a dessert.




4 comments:

Suelle said...

Looks delicious! I prefer seasonal eating, but with excess foraged and home-grown fruit going into the freezer, it's still nice to have an out of season dessert occasionally.

Kimberly said...

It looks so delicious :)

Phil in the Kitchen said...

At this time of the year I'm so fed up with the cold and endless rain that I find those shiny blackberries difficult to resist. And that's a fine looking traybake - perfect for elevenses. (Does anyone have elevenses any more?)

The Caked Crusader said...

Lovely! That shot of the cut square where you can see the berries seeping down into the sponge is awesome!