Blackberry Ricotta Sbriciolata: a tender, buttery cake sweetened with honey, a luscious ricotta filling, and plump fresh blackberries. "Sbriciolata" in Italian means crumb cake, so there is a short pastry dough at the bottom, the delicious filling in the middle, and more pastry crumbled on top. Lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends!
Song of the day: "A Thousand Miles" - Vanessa Carlton
Blackberries
Beautiful sweet plump blackberries bought at our local Farmer's market are the closest thing to going blackberry picking, basket in hand, in the Italian countryside.
The 124 Grand Market is a weekly appointment for us, on Thursdays and Sundays, and we never go back home empty-handed. Actually we were chosen to be their Food Ambassadors for the month of September. You can expect to see a few more recipes coming soon using the wonderful ingredients found at the market.
Missing the Italian fruits and veggies, Fresh Bc Fruit brings us a little joy, with all the berries, stone fruits, melons, grapes, apples, pears, and all the veggies. For me, summer is not over until the fat lady sings, so I am bringing home the last of the blackberries, the underdog of berries, so amazing in jams and baked goods!
Sbriciolata
"Sbriciolata" in Italian means crumb cake, so there is a short pastry dough at the bottom, delicious ricotta filling in the middle with plump fresh blackberries on top of the ricotta, and more pastry crumbled on top. In pure Italian-style, a dusting of icing sugar on the finished cake would be inevitable, so go ahead and sprinkle some! This cake is a lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends!
The ingredients
You will need, for the crust:
- 200 g all-purpose flour
- 75 unsalted butter, at room temperature (I left it out of the fridge a couple of hours prior)
- 60 g honey (or 75 g cane sugar). I used unpasteurized dandelion honey from Good Morning Honey
- ¾ tsp (4 g) baking powder
- a pinch of salt
- 1 egg
And for the filling:
- 250 g ricotta
- 50 g icing (powdered) sugar
- 250 g blackberries
The preparation
To make the dough I used a stand mixer fitted with the paddle attachment. However, this could be done in a bowl, using your hands to blend the ingredients.
When the dough ball is in the fridge to rest for a half-hour, I wash the blackberries, preheat the oven to 375°F (190°C), and butter an 8-inch (20cm) springform pan. I line the bottom of the pan with a round of parchment paper and butter the parchment. After that, you have to:
- Work the ricotta with the icing sugar in a bowl, with a wooden spoon or a fork, until smooth. TIP: If you want it extra smooth, pass it through a fine sieve.
- Take the dough out of the fridge and divide it into two.
- Press ⅔ of the dough on the bottom of the pan, spread it evenly, going up a little on the sides. Reserve ⅓ of the dough for the top.
- Next, spoon the ricotta on the bottom pastry and level it.
- Arrange the blackberries on top of the ricotta.
- Lastly, crumble the rest of the dough on top of the blackberries.
- Bake in the preheated oven for about 20-25 minutes or just until golden brown. Check it often so it doesn’t burn. If the top is browning too quickly, cover it with foil.
- When done, take out of the oven and let cool on a rack before unmolding.
Can I use other fruits?
As a matter of fact, Sbriciolata, or any crumb cake, would be lovely with ricotta and any other berry, apple (since we're going towards apple/pear season), and also chocolate (chips, chunks, or spread). You can leave the ricotta and fruit layers separate, or you can mix the ricotta with the berries/chunks of fruit/chocolate. I have another version of this Italian crumb cake, called Torta Sbrisolona, with a chocolate spread. So delicious!
Flavor and texture
I have to tell you about the flavors and textures of this cake. The crust delicate, tender, melt in your mouth deliciousness. The inside, luxurious creamy experience with highlights of those plump juicy deep rich blackberries. The topping offers a nice finish to the whole and in the end, pure balance and happiness!
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Blackberry Ricotta Sbriciolata
A tender, buttery cake sweetened with honey, a luscious ricotta filling, and plump fresh blackberries. "Sbriciolata" in Italian means crumb cake, so there is a short pastry dough at the bottom, the delicious filling in the middle, and more pastry crumbled on top. Lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends!
- Total Time: 1 hour
- Yield: 6-8 servings 1x
Ingredients
- 200 g all-purpose flour
- 75 unsalted butter, at room temperature
- 60 g honey (or 75 g cane sugar)
- ¾ tsp (4 g) baking powder
- a pinch of salt
- 1 egg
Filling
- 250 g ricotta
- 50 g icing (powdered) sugar
- 250 g blackberries
Instructions
- In a stand mixer fitted with the paddle attachment add the flour, pinch of salt, baking powder, and mix. Add the butter at room temperature, cubed, and the honey. Mix on low medium until combined.
- Add the egg and keep mixing on low medium just until combined.
- Shape the dough into a ball, pat it down, cover it in plastic, and set in the fridge to rest for a half-hour.
- In the meantime, wash the blackberries, preheat the oven to 375°F (190°C), and butter an 8-inch (20cm) springform pan. I line the bottom of the pan with a round of parchment paper and butter the parchment.
The filling
- In a bowl, work the ricotta with the icing sugar with a wooden spoon or a fork until smooth. TIP: If you want it extra smooth, you can pass the ricotta through a fine sieve.
Assembly
- Take the dough out of the fridge and divide it in ⅔ and ⅓.
- Press ⅔ of the dough on the bottom of the pan, spread it evenly, going up a little on the sides.
- Spoon the ricotta on the bottom, arrange the blackberries on top of the ricotta.
- Crumble the rest of the dough on top of the blackberries.
- Bake in the preheated oven for about 20-25 minutes or just until golden brown. Check it often so it doesn't burn. If the top is browning too quickly, cover it with foil.
- When done, take out of the oven and let cool on a rack before unmolding.
Notes
The prep time includes the 30-minute resting time.
You can use any other berry or fruit. You can also mix the fruit with the ricotta, instead of having two separate layers.
The use of sugar instead of the honey in the dough makes the pastry crumblier, more like a short pastry.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Keywords: ricotta, blackberry, egg, butter, dessert, crumb cake, sbriciolata, honey, summer
I love baking and kneading dough because it takes me to a happy place in my soul.
Eva says
I think that this cake really sums up the concept of comfort food. Everything about it resonates with this homey feeling, but it could just be me missing Italy and blackberry picking and all sorts of crostata galore that implied. There is only one cure for the blues: making this cake.
★★★★★
Hi Eva, I miss so much going blackberry picking in Italy! Making this cake is the closest thing to it 😉 . Thank you so much for your comment.
Sandra Shaffer says
The ricotta filling is delicious. I was a little shy on the blackberries only 175grams, but it still tasted delicious.
★★★★★
Sweet ricotta is so delicious! The same filling as they have in cannoli. Thank you for making this cake.
veenaazmanov says
I am just drooling with the look of it. Blackberry sounds yum and the crumble topping super delicious. Best treat for my loved ones.
★★★★★
Thank you! It is mildly sweet, crumbly, juicy, and delicious.
Aleta says
One of the best parts about the end of summer is all of the fresh berries! Our back yard and all along the road is littered with black berry bushes - a nuisance in the spring but come august? Free and fresh black berries! I have a massive amount left over from all the picking we have done, which were perfect in this delicious cake. My husband has already requested that I make it again for his birthday!
★★★★★
I agree! The end of summer, beginning of Fall is the best time of the year for me! Thank you! Enjoy!
Shelley says
Oh my goodness, this is just layer upon layer of summer berry-filled HEAVEN! I'd never even heard of sbriciolata before ... how have I lived this long without it?!? Problem solved now! 😉
★★★★★
Thank you! Sbriciolata is the Italian term, so many are not familiar with it. It is kind of a crumb cake, but different. Hope you try it!
Chef Dennis says
I've never heard of this cake before but with your description and the pictures I know its going to be delicious! I can't wait to make it.
★★★★★
If you google it you'll see many different sbriciolata recipes, with different fillings. It is so versatile and delicious, a staple in Italian baking. Thank you, hope you try it!
Neha Khanuja says
Gosh how gorgeous this sbriciolata looks with all the juicy berries and that golden crumble on top! Can't wait to try this out!
Thanks! It's really good, very simple, not too sweet. Hope you love it as much as we do.
ANNA says
We loved this cake! Made it last night for our small gathering with couple of friends and we ate the whole thing in one sitting! The base was so crumbly and buttery and ricotta adds such lovely creaminess!
★★★★★
So happy to hear that! It's such a delicious cake! Thank you!
Gunjan says
This is such a brilliant recipe. Love the texture and ricotta in it. This cake is absolutely delicious
★★★★★
Thank you! It is a simple cake but very delicious!
Amy says
Oh that photo of all those juicy, plump blackberries in that basket just made me want summer to roll around quicker here! Black berries are my favourite of all berries and this recipe looks divine! Bookmarking when blackberries come back in season in Australia!
Thanks! Yes, in that basket are all the wild blackberries, the best!
Vicki Bazalo says
I’ve made this several times now and it is a firm family favourite. Easy but different, and it looks and tastes classy.
And I make it sugar-free - even better.
Thank you for your feedback, we're so happy it has been enjoyed and grateful that you tried it and even adapted to your needs.
Mary says
Learned to make this with you today at a cooking class online...my husband and I loved it! Thank you so much!
★★★★★
Hi Mary, we remember you. Thank you for the feedback and we're so happy that you enjoyed it. Hope you join us soon on one of our other up and coming classes.