# @_jenperezz on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@_jenperezz/video/7639881488363785486
- **Gondola URL:** https://gondola.cc/posts/73899711-jenperezz-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6339726225.jpg
- **Posted:** 2026-05-14T22:42:18.000+00:00
- **Account Owner:** Jen (@_jenperezz) — https://gondola.cc/_jenperezz

## Caption

Blackberry lemon crumb cake🍰🌷✨                                                                                                    Recipe:                                                              Ingredients Crumble -6 Tbsp unsalted butter, cold and diced (85g) -1 cup all-purpose flour (120g) -3/4 cup light brown sugar, packed (160g) -2 tsp cinnamon -Pinch of salt Blackberry jam -1 3/4 cups blackberries (210g) -1/3 cup granulated sugar (66g) -2 Tbsp water -1 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Blackberry lemon cake -2 cups all-purpose flour (240g) -2 tsp baking powder -1/2 tsp salt -3/4 cup granulated sugar (148g) -2 Tbsp lemon zest -10 Tbsp unsalted butter, softened (141g) -1/4 cup light brown sugar, packed (53g) -2 eggs, room temperature  -1 1/2 tsp vanilla -1/2 cup sour cream, room temperature (114g) -1 Tbsp milk -3/4 cup blackberries, halved (about 105g) Lemon glaze -1 cup powdered sugar (114g) -1 1/2 to 2 Tbsp lemon juice -1/2 Tbsp milk  Instructions  For the crumble: 1. Whisk together flour, brown sugar, cinnamon, and salt. 2. Add the cold butter and work it into the flour mixture with your fingers until a crumbly mixture has formed. Refrigerate while you make the rest. For the blackberry jam: 1. In a small dish, combine 1/2 Tbsp cornstarch and 1 Tbsp water and set aside.  2. In a medium saucepan, bring blackberries, sugar, and water to a boil, stirring occasionally. Reduce heat and simmer about 10–12 minutes, mashing the berries as they soften. 3. Stir in the lemon juice and cornstarch slurry. Cook for another 1–2 minutes until noticeably thick. It should look like a thick jam, not syrupy. Let cool. For the blackberry lemon cake: 1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, rub together the granulated sugar and lemon zest until fragrant. 4. Add the butter and brown sugar. Beat until light and fluffy.  5. Add the eggs and mix until combined. 6. Add the sour cream and vanilla and mix until combined. 7. Add the dry ingredients to the wet ingredients and mix until just combined.  8. Add the milk and mix until just combined. Be careful not to overmix. 9. Gently fold in the halved blackberries until just combined. Assembly: 1. Spread the batter evenly into the pan.  2. Spoon the blackberry jam over the batter and spread it evenly, leaving about a 1/4-inch gap around the edges so the jam doesn’t burn.  3. Sprinkle the crumble evenly on top.  4. Bake for 45-60 minutes. Tent with foil if it starts browning too much. It’s done when the crumble is golden, the center is set, and a toothpick inserted into the cake part comes out clean or with a few moist crumbs.  5. Let it cool for at least 30 minutes. Run a knife around the edge of the pan before slicing. For the lemon glaze: 1. Whisk together powdered sugar, milk, and 1 1/2 Tbsp lemon juice. Add more lemon juice as needed until smooth and easy to drizzle. 2. Drizzle over the cooled cake. #blackberry #lemon #coffeecake #baking #recipe 

## Stats

- **Views:** 201,500
- **Likes:** 16,100
- **Shares:** 1,665
- **Comments:** 79

## Tags

blackberry, lemon, baking, coffeecake, recipe

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