Thomasina Miers’ recipe for spiced blackberry and brown sugar crumble cake

As much as I love a crumble, I have always been squeamish about cooked apples. Although blackberries are in full season, it’s hard to pick enough from the hedgerows to make a whole crumble. Instead of mixing them with apple to bulk them out, toss them into this cake instead and top with the irresistible crumble mix. Happy blackberrying.

Spiced blackberry and crunchy brown sugar crumble cake

As you would a crumble, serve with lots of thick, cold cream, preferably from a small, local dairy (check out the difference in flavour!) or with ice-cream, if you prefer.

Prep 30 min
Cook 1 hr
Serves 6

120g butter, at room temperature, plus extra to grease
275g light brown sugar
2 free-range eggs
250g plain flour
1 tsp baking powder
1 tsp ground cinnamon
10 black peppercorns, ground
10 allspice berries, ground
2 tsp ground ginger
½ tsp salt
200g sour cream
½ tsp vanilla essence
300g blackberries

For the crumble
115g demerara sugar
60g plain flour
60g cold butter

Heat the oven to 180C (160C fan)/ 350F/gas 4 and grease a 21cm cake tin. Cream the butter and sugar in a food processor, or by hand, until light and pale – about five minutes. Add the eggs one at a time, beating in between, until mixed.

In a separate bowl, sift together the dry ingredients, then fold half into the creamed butter. Fold in the sour cream and vanilla, followed by the remaining dry mix. Pour half the batter into the baking dish, scatter with the blackberries, then pour the rest of the batter on top, making sure the blackberries are fully submerged.

Next, rub together the crumble ingredients in a large bowl until they resemble large breadcrumbs. Scatter over the top of the batter and bake for 50-60 minutes, until golden. Leave to cool for 10 minutes before serving.

And for the rest of the week

Make drop scones at the weekend using the sour cream, blackberries and spices – they are the most delicious breakfast and take very little time. The crumble cake works well with apples or pears as well as blackberries. Blackberries are also a perfect match for game, particularly pigeon and venison.