Blackberry-Thyme Crumb Cake Recipe

Blackberry preserves join fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated February 25, 2025
Two slices of blackberry thyme crumb cake, served on a black plate with two mugs of coffee.

Serious Eats / María del Mar Cuadra

I had an old great-aunt who resided in a swank corner of Buenos Aires when I was very small. Her memory is faded now, and blurrily intertwined with that cigarette-skinny lady from the Babar books. I do recall tea being a big to-do, with any number of finger sandwiches and delicate pastries elegantly served and tidily consumed. My mother and I observed teatime throughout my childhood, with white toast points spread with guava jelly and topped with cheese. Sometimes it was a simple cake.

Tea is not part of my daily routine, but every now and then I think of Buenos Aires, Babar, and my mother, and crave something sweet and nostalgic in the late afternoon. This cake is simple and filled whatever heart and hunger pangs hit me every so often. The crumb is compact and the flavor bare bones: all butter. This plain canvas supports tart blackberry preserves and a brown sugar-based crumb topping that includes fresh thyme leaves. Each bite is an uncomplicated blend of cake and fruit, with a whisper of herbs that adds a sophisticated touch.

January 2013

Recipe Details

Blackberry-Thyme Crumb Cake Recipe

Prep 20 mins
Cook 25 mins
Active 30 mins
Cooling Time 70 mins
Total 115 mins
Serves 12 servings
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Ingredients

For the Topping:

  • 1/2 cup (about 4 ounces) packed light brown sugar

  • 1 tablespoon grated lemon zest from about 1 lemon

  • 1/2 cup (about 2 1/2 ounces) all purpose flour

  • 3 tablespoons unsalted butter, chilled and cut into small pieces

  • 1/2 cup toasted walnuts, coarsely chopped

  • 4 teaspoons fresh thyme leaves, plus additional for garnish

For the Cake:

  • Baking spray

  • 2 cups (about 10 ounces) all purpose flour

  • 1 cup (about 7 ounces) granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 6 ounces unsalted butter, at room temperature

  • 2 large eggs, at room temperature

  • 1 cup (8 ounces) buttermilk, at room temperature

  • 2 tablespoons lemon juice from about 1 lemon

  • 2 teaspoons pure vanilla extract

  • 1 cup (about 12 ounces) blackberry preserves

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly spray 13- by 9-inch cake pan with baking spray. Line pan with parchment paper or heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling; spray once again with baking spray.

  2. For the Topping: Rub lemon zest into brown sugar with fingertips until no zest strands remain. Add flour and combine in medium bowl. Using two dinner knives, cut in butter until mixture is resembles wet sand. Stir in nuts and thyme; set aside.

  3. For the Cake: Combine flour, sugar, baking soda, and salt in large bowl. Add butter and beat on medium speed until combined, about 1 minute (mixture will be crumbly).

  4. In small bowl, beat together eggs, buttermilk, lemon juice, and vanilla. With mixer on medium-low speed, add egg mixture in slow steady stream. Beat just until combined. Pause mixer, scrape sides and bottom of bowl, then beat mixture on medium-high speed until thoroughly combined, about 30 seconds.

  5. Scrape batter into prepared baking pan. Place 12 spoonfuls of preserves on top of batter. Run a knife through cake batter to create a marble swirl. Sprinkle evenly with sugar-walnut mixture.

  6. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Transfer cake to cooling rack and cool in pan 10 minutes. Pull cake out onto a cooling rack using the parchment sling and cool completely, about 1 hour. Sprinkle cake with additional thyme leaves, if desired. Serve.

Special Equipment

13- by 9-inch cake pan, parchment paper or heavy-duty foil, microwave, electric mixer, rubber spatula, cooling racks

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Nutrition Facts (per serving)
460 Calories
19g Fat
69g Carbs
6g Protein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 460
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 48%
Cholesterol 70mg 23%
Sodium 346mg 15%
Total Carbohydrate 69g 25%
Dietary Fiber 1g 5%
Total Sugars 40g
Protein 6g
Vitamin C 4mg 20%
Calcium 57mg 4%
Iron 2mg 11%
Potassium 137mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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