Mary Berry Apple and Blackberry Crumble Cake Recipe

If you love fruit crumble and classic sponge cake, this Mary Berry Apple and Blackberry Crumble Cake is the perfect combination of both. Soft vanilla sponge is layered with juicy apples and blackberries, then finished with a buttery crumble topping that bakes to a beautiful golden finish. The contrast between the tender cake, sweet fruit, and crisp crumble creates a wonderfully comforting bake. This recipe is easy to follow, suitable for all skill levels, and takes around 1 hour 20 minutes from start to finish.

Ingredients

For the Cake Batter

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For the Apple and Blackberry Filling

• 2 medium cooking apples, peeled, cored and diced
• 200g fresh blackberries
• 2 tbsp caster sugar
• 1 tsp ground cinnamon

For the Crumble Topping

• 100g plain flour
• 50g cold unsalted butter, diced
• 50g light brown sugar

For Finishing

• Icing sugar, for dusting
• Butter, for greasing the tin
• Baking parchment

How to Make Mary Berry Apple and Blackberry Crumble Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23cm round springform cake tin with baking parchment.
• Make the crumble topping: Place the plain flour and cold butter into a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the light brown sugar and set aside.
• Prepare the fruit: Combine the diced apples, blackberries, caster sugar and cinnamon in a bowl. Toss gently until evenly coated.
• Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, milk and vanilla extract into a large mixing bowl. Beat until smooth, pale and fully combined.
• Fill the tin: Spoon the cake batter into the prepared tin and level the surface with a spatula.
• Add the fruit: Scatter the apple and blackberry mixture evenly over the cake batter.
• Add the crumble topping: Sprinkle the crumble mixture evenly over the fruit layer, covering the surface completely.
• Bake the cake: Place the tin in the centre of the oven and bake for 50 to 60 minutes, or until the crumble is golden and a skewer inserted into the cake comes out clean.
• Cool the cake: Leave the cake in the tin for 15 minutes before removing. Transfer to a wire rack and allow to cool completely.
• Finish and serve: Dust lightly with icing sugar before slicing and serving.

Tips for the Best Apple and Blackberry Crumble Cake

How do I stop the fruit from sinking?

Cut the apples into small, even pieces and avoid using overly wet fruit. The thick batter helps support the fruit during baking.

Why is my crumble topping not crunchy?

Always use cold butter when making the crumble. Warm butter can create a dense topping instead of a crisp, crumbly finish.

Can I use frozen blackberries?

Yes. Use them directly from frozen without thawing to prevent excess moisture from affecting the cake.

How do I know when the cake is fully baked?

Insert a skewer into the centre. If it comes out clean and the crumble topping is golden brown, the cake is ready.

Can I add extra flavour?

A little lemon zest or mixed spice works beautifully with the apples and blackberries and adds extra depth of flavour.

Serving Suggestions

• Serve warm with custard.
• Enjoy with freshly whipped cream.
• Pair with vanilla ice cream.
• Serve alongside a cup of tea or coffee.
• Add a drizzle of warm caramel sauce for dessert.

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

Keep refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Nutrition

• Calories: 365 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 145mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Mary Berry Apple and Blackberry Crumble Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft vanilla sponge topped with juicy apples, blackberries and a crisp buttery crumble topping. A comforting British bake perfect for afternoon tea or dessert.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 2 medium cooking apples, diced

• 200g blackberries

• 2 tbsp caster sugar

• 1 tsp ground cinnamon

• 100g plain flour

• 50g cold butter

• 50g light brown sugar

• Icing sugar for dusting

Directions

• Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform tin.
• Rub together flour and butter until crumbly, then stir in brown sugar.
• Mix apples, blackberries, sugar and cinnamon together.
• Beat butter, sugar, eggs, flour, baking powder, milk and vanilla until smooth.
• Spread batter into prepared tin.
• Scatter fruit evenly over the batter.
• Cover with crumble topping.
• Bake for 50 to 60 minutes until golden and cooked through.
• Cool completely and dust with icing sugar before serving.

Notes

• Use cold butter for the best crumble texture.
• Frozen blackberries can be used straight from the freezer.
• Store in an airtight container for up to 5 days.