Blackberry pie with crumb – a simple summer recipe without eggs
Aug 14, 2025
If you're wondering what to bake with blackberries , this recipe is a safe bet. Blackberry crumb cake is simple and anyone can make it.
Juicy sour fruit, soft pleasantly sweet dough and crispy crumb make it the best fruit cake with crumb , which will only leave dust on the table. I prepared the cake recipe in 2 versions. The first for those who like to bake with sourdough and also a recipe without sourdough for those who don't have it at home.
Why blackberry pie with crumb topping?
Our garden bush broke all records this year. It has been giving us a beautiful harvest for more than ten years, but we have never experienced such a flood of blackberries . I collect 200-300 g every day and it was clear that it was time to bake a blackberry pie with crumb .
This version has it all – a delicate sourdough aroma, a soft dough, a juicy layer of fruit, and a crunchy crumb topping. And because it's an eggless blackberry pie , you can make it even when you don't have any eggs at home.
I bake it on a baking sheet measuring 28 × 17 × 6 cm – the perfect size for a sweet treat after dinner, a quick breakfast, or an afternoon snack with coffee.
Recipe for a simple summer blackberry cake with eggless crumb and sourdough
Servings: 10-12
Ingredients
Dough
– 200 g plain wheat flour
– 100 g active wheat sourdough (100% hydration)
– 100 g water or whole milk
– 50 g cane sugar
– 40 g melted butter
– 5 g baking powder
– 2 g salt
Filling
– 400 g fresh blackberries
– 40 to 60 g cane sugar
– 10 g cornstarch
Crumb
60 g semi-coarse wheat flour (or wholemeal for a nutty rustic taste)
– 40 g cane sugar
– 40 g cold butter
Procedure
1) In a bowl, combine the flour, active sourdough, water or milk and sugar. Add the melted butter, baking powder and salt. Mix until you have a soft, slightly sticky dough. Let rest for at least 30 minutes to allow the flavours to meld.
2) Grease a baking sheet or mold with butter. Spread the dough over the bottom and create a rim.
3) Mix the blackberries with sugar and starch, spread over the dough.
4) Make the crumbs by quickly rubbing the flour, sugar and cold butter between your fingers. Sprinkle over the cake.
5) Bake at 180°C for about 40–45 minutes until the crumb is golden brown.
6) Let cool for at least 20 minutes, then slice.
Recipe for a simple summer blackberry cake with crumb topping without yeast
Ingredients
Dough
– 220 g plain wheat flour (preferably extra fine flour for soft buttery pastries or Molini Pizzuti Farina Dolci “00” )
– 100 g milk (or water)
– 50 g cane sugar
– 40 g melted butter
– 5 g baking powder
– 2 g salt
Filling
– 400 g fresh blackberries
– 40 to 60 g cane sugar
– 10 g cornstarch
Crumb
60 g semi-coarse wheat flour (or wholemeal for a nutty rustic taste)
– 40 g cane sugar
– 40 g cold butter
Tip from Mari
Instead of semi-coarse flour in the crumbs, you can also use whole wheat flour . The crumbs will have a slightly nutty tone.
Procedure
1) Dough: Mix the flour, sugar, salt and baking powder. Add the milk and melted butter. Knead into a soft, slightly sticky dough. Let rest for 15 minutes.
2) Grease the mold or baking sheet with butter. Spread the dough over the bottom and create a small edge.
3) Filling: mix blackberries with sugar and starch, spread evenly over dough.
4) Prepare the crumb: Quickly mix the flour, sugar and cold butter with your fingers and sprinkle over the cake.
5) Bake at 180°C for about 40–45 minutes until the crumb is golden brown.
6) Let cool for at least 20 minutes to firm up the filling. Then slice.
Tips for the perfect blackberry fruit cake
– If you are working with sourdough, it does not have to be as strong as for bread, but it should be active.
– Taste the blackberries and adjust the amount of sugar according to sweetness.
– Don't skip the starch – it will help firm up the filling when slicing.
– Prepare the crumbs quickly and with well-chilled butter so that they are crispy after baking, and try whole wheat flour, which will add a nutty undertone.
– Cut only after it has cooled down so that the cuts remain neat.
– Work with high-quality flour . Each flour has a different composition, and some bind water, fat, and sugar better, creating a much tastier and more elastic dough.
If you enjoy discovering new combinations, check out our new autumn recipe:
Let me know in the comments how the recipe turned out for you.
Mari
