Blackberry Crumble Squares

I saw this amazing idea for little crumble cakes on The Wallflower Wardrobe and had to give it a go at home. They were surprisingly easy to make and very popular with the boyfriend and friends and I will definitely be making them again while the blackberry season lasts.

Cake: 100g Butter, 175g Golden caster sugar, 1 Egg, 280g Self raising flour, 125ml Milk, 200g Raspberries
Crumble: 50g Butter, 85g Plain flour, 100g Golden caster sugar

Preheat oven to 180 degrees calcius and butter and line a baking tray. Make the crumble topping by rubbing the flour, sugar and butter together into breadcrumbs and set aside.

For the cake, beat the golden caster sugar and butter in a large bowl, gradually adding the egg. Tip in the flour and egg and mix together until smooth. Pour into the baking tray, then dot around the blackberries.

Sprinkle over the crumble on top and bake for 35-45 minutes until the crumble turns golden and the blackberries burst through. Leave to cool, then remove from tray and cut into even squares. I think they taste best fresh from the oven or after a day in the fridge where the blackberries have soaked into the sponge a bit. Enjoy!

What have you been baking lately?