blackberry-almond crumb cakes


Aren’t crumb cakes the loveliest? There’s something about them I find completely irresistible, especially when paired with summer berries. These tender and golden (mini) loaves are dotted with jammy blackberries, perfect for devouring and sharing.

Blackberry-Almond Crumb Cakes | Tutti Dolci

Almond paste, a splash of Amaretto, and pure almond extract add a triple dose of intoxicating almond fragrance to the batter. Buttery brown sugar crumbs are the only adornment these beauties need!

Blackberry-Almond Crumb Cakes | Tutti Dolci

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Blackberry-Almond Crumb Cakes

  • Yield: 4 mini cakes, 6 servings per loaf


Crumb Topping

  • 1/4 cup light brown sugar
  • 1/3 cup flour
  • 2 to 3 drops pure almond extract
  • 2 Tbsp unsalted butter, melted


  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 ounces almond paste, cubed
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 Tbsp Amaretto
  • 1/2 tsp pure almond extract
  • 2 cups blackberries


  1. Preheat oven to 350Ā°F and place a baking sheet in oven; spray 4 mini (5 3/4ā€³ x 3 3/4ā€³) loaf pans with nonstick spray. For the crumb topping, combine brown sugar and flour in a small bowl; add almond extract and melted butter and toss mixture with a fork until crumbly. Chill topping until ready to use.
  2. For the cakes, whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blackberries. Beat butter, almond paste, and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs, one at a time. Combine buttermilk, Amaretto, and almond extract in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture). Toss blackberries with reserved flour mixture and fold into batter.
  3. Divide batter evenly between loaf pans and smooth with an offset spatula; sprinkle with crumb topping. Place pans on preheated baking sheet and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack. Store cakes in an airtight container at room temperature up to 2 days, or wrap well and freeze.


  • Calories: 145
  • Carbohydrates: 20
  1. Just look at these delicious mini-cakes! Perfect size to give as hostess gifts, but I’d definitely keep one back just for me!

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