Simple blackberry and orange crumble cake recipe

Name: Simple blackberry and orange crumble cake recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 200 g unsalted butter, softened, plus extra to grease; 200 g caster sugar; Finely grated zest 1 orange; 3 medium eggs; 275 g plain flour; 125 g natural yogurt; 2 tsp. baking powder; 300 g blackberries; 40 g unsalted butter, chilled and chopped; 80 g plain flour; 40 g caster sugar

Make the most of plump, juicy blackberries with this versatile autumnal cake

By Alice ShieldsPublished: 29 August 2025

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Good Housekeeping

An easy, versatile cake that can be served with an afternoon cup of tea, or warm with custard for pudding. Don't skip rubbing the orange zest into the caster sugar, it helps to release all the lovely fragrant essential oils, which really boosts the citrus flavour.

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Yields:

10 serving(s)

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Ingredients

FOR THE CAKE

200 g
unsalted butter, softened, plus extra to grease
200 g
caster sugar
Finely grated zest 1 orange
3
medium eggs
275 g
plain flour
125 g
natural yogurt
2 tsp.
baking powder
300 g
blackberries

FOR THE CRUMBLE TOPPING

40 g
unsalted butter, chilled and chopped
80 g
plain flour
40 g
caster sugar

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20cm square baking tin with baking parchment.
2. Step 2Tip sugar into a large bowl, add orange zest and rub together with your fingertips until combined and the sugar turns orange. Add the butter and beat using a handheld electric whisk until pale and fluffy.
3. Step 3Add in the eggs, one at a time, beating well after each addition, adding in a little of the flour if the mixture looks like it’s about to curdle. Beat in the yogurt. Fold in the (remaining) flour and baking powder.
4. Step 4Scrape the batter into the prepared tin and smooth to level. Scatter over the blackberries.
5. Step 5For the crumble topping, rub together the butter and flour until you get chunky breadcrumbs. Stir in the caster sugar. Sprinkle the mixture over the cake.
6. Step 6Bake for 55min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin before serving in slices.

TO STORE
The cooled cake will keep in an airtight container at room temperature for up to 3 days.

Raspberries would also work well, if you fancy something a little sweeter.

If you like this recipe, you'll love our easy apple crumble cake.

26 delicious recipes and clever ways to use in season blackberries

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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