Bramble streusel cake
Serves: 18
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Bramble streusel cake
This teatime traybake is jam-packed with plump blackberries in an easy yogurt-based sponge. Almonds and demerara sugar add extra texture to the golden crumble topping
Serves: 18
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
348Kcal
Fat
16gr
Saturates
8gr
Carbs
42gr
Sugars
24gr
Fibre
2gr
Protein
7gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 160g soft butter, plus extra to grease
- 325g caster sugar
- 4 medium eggs, beaten
- 325g plain flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 300g full-fat Greek-style natural yogurt
- 450g blackberries
For the streusel topping
- 75g ground almonds
- 75g plain flour
- 75g demerara sugar
- 75g cold butter, diced
- 30g flaked almonds
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm x 30cm traybake tin and line with baking paper.
- For the streusel topping, put the ground almonds, flour, demarara sugar and butter in a bowl with a pinch of salt and rub together until it forms crumbs. Stir through the flaked almonds and set aside in the fridge.
- Using an electric mixer or wooden spoon, cream together the butter and sugar, until light and fluffy. Gradually beat in the eggs until combined.
- Fold in the flour, baking powder and salt, then tip in the yogurt. Fold again until well combined, then scrape into the prepared tin. Level the surface and scatter over three-quarters of the blackberries (there’s no need to push them down into the cake mixture). Scatter over the crumble topping, followed by the remaining berries.
- Bake for 1 hour 5 minutes to 1 hour 10 minutes until golden brown and a skewer comes out without any sticky cake mixture adhering. Cool in the tin for 15-20 minutes, then finish cooling on a wire rack. Cut into 18 squares to serve.
