Scrapping Tonight

I cannot take the credit for this, although I wish I could as it is so scrummy. Thanks to Sandie who emailed me the recipe after my status on FB about blackberries, and I am eternally grateful!

Blackberry Crumble Cake - 12 -16 sqaures

4oz Butter
6oz Caster Sugar
1 egg
10oz Self Raising Flour
4floz Milk
1tsp Cinnamon
8oz Blackberries

For the Crumble -
4oz Caster Sugar
3oz Plain Flour
finely grated zest of 1 lemon
2oz Butter


Preheat oven to 180c/Gas 4/160c fan oven
Butter and line a 12" x 7" Oblong Cake Tin (9" square works too)
Beat the butter and sugar in a large bowl until the mixture is pale and fluffy.
Whisk in the egg, then carefully fold in the flour, cinnamon and milk until thoroughly combined.
Spoon into the tin and spread evenly.



Sprinkle over the Blackberries.



Mix together the sugar, flour and lemon rind.
Rub in the butter until the mixture is crumbly, then sprinkle on top of the blackberries.



Bake for 45 minutes until the topping is golden and the blackberries start to burst through.
Cool in the tin. When cool, lift the cake out and cut into squares.
This comes highly recommended by my colleagues, the girls and Peter. If there is one thing I recommend you going out to pick blackberries for , it has got to be this cake!

Tomorrow I will have an Inspiration Monday inspired by blackberries and a step by step layout. Alos the winner of the Pink Paislee Rak

Hope your weekend was a good one.
Thanks for stopping by
Anna x