Lemon Crumble Blackberry Tea Cake

Thoroughly Nourished Home Update: Our house is now officially a cleared piece of dirt! This is exciting news friends because only a few weeks ago there were still a few old houses and some scrubby trees in the place where our new townhouse will stand next year. It was a little disheartening to see no progress over the past few months, but then suddenly we have movement! I can’t wait to share some photos with you all when there is finally something more than dirt to see. Today I’d rather show you photos of this gluten free Lemon Crumble Blackberry Tea Cake.

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

Chris and I took this cake to Mum and Dad’s on Sunday where we spent most of our visit measuring out our new house from the plans. Mum helpfully moved couches and stood on the tape measure so that I could get a clear vision of exactly what our home will look like. After all her hard work it was all I could do to reward her with a generous slice of this spiced cake and a dollop of whipped cream. The special thing about this cake (that you will love) is that the moist berry-studded cinnamon tea cake is topped with a crunchy, buttery, lemon-infused crumble. I could eat handfuls of this crumble on its own. I have fantasies about this crumble topping being acceptable on top of my yoghurt for breakfast.

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

Allowing the crumble to bake though is a worthy sacrifice; after baking the crumble becomes a slightly crispy shell for the soft cake underneath. A perfect contrast of textures. I wanted the cake to be moist, so I used all brown sugar for sweetening, a larger proportion of almond meal in my gluten free flour mix, and moistened the batter further with buttermilk. The slight acidity of the berries combined with the crispy crumble and the cinnamon crumb had me thinking of pie. This cake is like a pie, only easier and faster. Pies have their place, but when a quick morning tea is called for, this cake is your friend combining the ease of a cake with the familiar flavours of a summer berry pie.

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

When you make this your home fills with the scent of lemon, butter, and cinnamon. You won’t be able to resist picking little bits of the topping off the cooling cake (or maybe you have more self-control than I do). I can’t wait for Mum and Dad (and many others) to visit us in our new home, and stay for a slice or two of this homey crumble-topped cake.

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

 Lemon Crumble Blackberry Tea Cake

Gluten Free | Serves 8-12 | Leftovers keep at room temperature in an airtight container for up to three days


For the crumble

  • 1 tablespoon white rice flour
  • 1 tablespoon brown rice flour
  • 1 tablespoon almond meal
  • 1/3 cup caster sugar
  • Zest of 1 lemon
  • 30 grams butter, melted
  • 1/3 cup flaked almonds

For the cake

  • 90 grams white rice flour
  • 90 grams brown rice flour
  • 100 grams almond meal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 125 grams butter, softened
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup buttermilk
  • 1 cup blackberries, frozen (or fresh)


  1. Preheat oven to 180C (350F). Grease the sides and bottom of a 9-inch cake pan. Line the bottom with a circle of baking paper to make removal easier.
  2. Make the crumble first: In a small bowl mix together white rice flour, brown rice flour, almond meal, caster sugar, and lemon zest. Mix in melted butter until large crumbs form. Mix flaked almonds through the crumbs. Set aside until needed.
  3. In a medium bowl whisk together white rice flour, brown rice flour, almond meal, baking powder, salt, and cinnamon.
  4. In a large bowl beat softened butter, brown sugar, and vanilla extract until light and creamy. You can do this with a wooden spoon (work those muscles) or using a handheld mixer.
  5. Add eggs and beat until smooth.
  6. Add whisked flour in two lots, alternating with the buttermilk.
  7. Carefully fold the blackberries into the batter. Only use a few strokes so that you do not break up the berries and stain the batter.
  8. Spoon batter into prepared cake pan and smooth the top carefully. Sprinkle crumble mixture over the top.
  9. Place into oven and bake for 45-50 minutes or until a wooden skewer inserted into the middle comes out clean.
  10. Cool, slice and enjoy. Goes well with whipped cream (or so I’ve heard).

Lemon Crumble Blackberry Tea Cake | Gluten Free | Thoroughly Nourished Life

13 thoughts on “Lemon Crumble Blackberry Tea Cake

  1. You had me at “This cake is like a pie” I don’t need any further recommendation. It looks wonderful with all that crumble and fruit going on.

    What an exciting adventure building a home is. Clint and I had a farm when we were first married and we renovated the 100 year old farmhouse. It took 8 years to get it to a stage where we thought that most of the work was done (but to be honest, it was always a work in progress). We laughed and cried and tore our hair out and were so proud of what we created over that time. I can’t wait to see the progress shots and here all about your project.

  2. eeekkk…CONGRATS!!! getting closer, getting closer to that amazing house! 🙂 i can’t wait for you two to actually move in and make that house your lovely home. 🙂
    okay, this cake was MADE for me. literally, my name is written amongst those berries and lemons, they’re my fav fruits. yes, i suck on lemons as is…hehe. please, come move that house of yours to Cali instead. 🙂

    • Thank you!!! Can’t wait to move in and have a Cait original hanging on the wall 🙂
      There will always be a spot in our spare bedroom for you should you wander across the pond. Tried to convince Chris to move to San Francisco. Negotiations ongoing….

  3. Lemon and berries are my favourite cake combo but lemon in the crumble topping is awesome! And blackberries are underused in Australia, they’re so beautiful in baking.

    Good luck on your new home too, it’s a very stressful experience but worth it.

    • I had been thinking about berry and cake since your beautiful berry yoghurt cake recipe 🙂
      I was a bit apprehensive about the lemon in the crumble but it just elevates the whole taste.
      Thanks for the well wishes. I am just a little impatient! Can’t wait to have a place to call our own 🙂

  4. Pingback: Nourished Life Gratitude List 2014 – Week Thirty-Eight | Thoroughly Nourished Life

  5. Yes yes! Perfectly acceptable for breakfast, methinks! Love the beautifully golden, crumbly topping and the little pockets of moist, berry goodness. Fruity crumble cakes are definitely one of my favourites, whether it be for a snack or dessert with yoghurt or ice-cream. Love this post! Great recipe xx

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