Blackcurrant Cottage Cheese Crumble Cake
If you love desserts that aren’t overly sweet, this blackcurrant cottage cheese crumble cake is one to save.
It has everything I love in a homemade dessert: a buttery crumb crust, a creamy cottage cheese filling, and a layer of homemade blackcurrant jam that adds just the right amount of tartness. Every bite is soft, creamy, and slightly crisp on top.
Even though it looks impressive once sliced, it’s surprisingly simple to make. The crumble comes together in minutes, the filling is blended until smooth, and the blackcurrant layer gives the cake a beautiful berry flavor without making it too sweet.
It’s the kind of cake that’s perfect with a cup of tea or coffee, but it also makes a lovely summer dessert served slightly chilled the next day.
If you enjoy baking with cottage cheese, you might also love my Blueberry Cottage Cheese Pie with Lemon Cream Sauce. It has the same creamy filling but with juicy blueberries and a fresh lemon sauce.
Why You’ll Love This Recipe
- buttery crumb topping
- creamy cottage cheese filling
- homemade blackcurrant layer
- not overly sweet
- perfect balance of creamy and tart
- easy to prepare
- great for family gatherings
- even better the next day
🛒 Ingredients You’ll Need
For the Cottage Cheese Filling
- cottage cheese
- eggs
- sugar
- sour cream
- lemon zest
- cornstarch (optional for deeper baking dishes)
For the Crumble
- all-purpose flour
- sugar
- baking powder
- salt
- cold butter
Blackcurrant Jam
- blackcurrants
- sugar
- cornstarch
- water
How to Make Blackcurrant Cottage Cheese Crumble Cake
First, prepare the blackcurrant jam. Add the blackcurrants, sugar, cornstarch, and water to a small saucepan.
Cook over medium heat, stirring often, until the berries soften and the mixture thickens into a jam. If it becomes too thick, simply stir in a little more water. Set aside to cool.
Meanwhile, prepare the filling.
Blend the cottage cheese, eggs, sugar, sour cream, and optional lemon zest until completely smooth.
If you’re baking the cake in a deep baking pan like mine, add a little cornstarch to help the filling set. For a regular square or shallow baking pan, you can usually skip this step.
Next, prepare the crumble.
Combine the flour, sugar, baking powder, and a pinch of salt in a large bowl.
Add the cold butter and rub everything together with your fingertips until coarse crumbs form.
Line your baking pan with parchment paper so the cake is easy to remove after baking.
Sprinkle about half of the crumble into the pan and gently press it down to form the base.
Pour in half of the cottage cheese filling.
Spoon a few tablespoons of the cooled blackcurrant jam over the filling. You don’t need to use all of it—you’ll probably have some left, which is perfect for serving with yogurt or spreading on toast later.
Pour the remaining cottage cheese filling over the jam.
Finally, sprinkle the rest of the crumble evenly over the top without pressing it down.
Bake at 180°C (350°F) using conventional top-and-bottom heat (no fan) for about 45 minutes, or until the crumble is lightly golden and the filling is set.
Allow the cake to cool before slicing. Serve with Greek yogurt and lemon zest.
If you’re looking for another easy fruit dessert, my Apricot Cottage Cheese Crumble is another family favorite. It combines creamy cottage cheese with sweet apricots and a buttery oat crumble topping.
Tips for the Best Crumble Cake
- Use cold butter for the best crumble texture.
- Blend the cottage cheese until completely smooth.
- Don’t press the top crumble layer down.
- If using a deep baking pan, add a little cornstarch to the filling for extra stability.
- Let the cake cool before cutting for clean slices.
- The leftover blackcurrant jam is delicious on pancakes, yogurt, or toast.
Variations and Add-Ins
This crumble cake is easy to adapt:
- replace blackcurrants with blueberries
- use raspberries instead of blackcurrants
- add orange zest instead of lemon
- sprinkle chopped walnuts over the crumble
- serve with Greek yogurt or vanilla ice cream
Love baking with blackcurrants? Be sure to try this Berry Roll Cake with Cottage Cheese Cream. It has a light sponge, creamy filling, and the same delicious blackcurrant flavor.
FAQ
Can I make this cake ahead of time?
Yes. In fact, it tastes even better after chilling in the refrigerator for several hours.
Do I have to use cornstarch in the filling?
Only if you’re using a deep baking dish. For a regular shallow pan, the filling usually sets well without it.
Can I use frozen blackcurrants?
Yes. There’s no need to thaw them first.
Why shouldn’t I press the top crumble layer?
Leaving it loose creates a lighter, crispier crumble after baking.
How should I store the cake?
Store it covered in the refrigerator for up to 3 days. The texture becomes even creamier on the second day.
If you have extra blackcurrants, they’re also delicious served with these Cottage Cheese Scones. Warm scones with blackcurrant jam are one of my favorite cozy breakfasts.
Blackcurrant Cottage Cheese Crumble Cake
Ingredients
For the Blackcurrant Jam
- 150 g blackcurrants
- 1½ tbsp sugar
- 2 –3 tsp cornstarch
- 25 –30 ml water
For the Cottage Cheese Filling
- 450 g cottage cheese
- 2 eggs
- 75 g sugar
- 1½ tbsp sour cream
- 1 tbsp cornstarch optional, for deep baking pans
- lemon zest optional
For the Crumble
- 170 g all-purpose flour
- 75 g sugar
- ¾ tsp baking powder
- pinch of salt
- 110 –115 g cold butter
Instructions
- Combine 150 g blackcurrants, 1½ tbsp sugar, 2–3 tsp cornstarch, and 25–30 ml water in a saucepan. Cook until thickened, adding a little more water if needed. Let cool.
- Blend 450 g cottage cheese, 2 eggs, 75 g sugar, 1½ tbsp sour cream, lemon zest (if using), and 1 tbsp cornstarch if baking in a deep pan.
- In another bowl, combine 170 g flour, 75 g sugar, ¾ tsp baking powder, and a pinch of salt. Rub in 110–115 g cold butter until crumbly.
- Line a baking pan with parchment paper.
- Press half of the crumble into the bottom of the pan.
- Spread half of the cottage cheese filling over the crumble.
- Spoon a few tablespoons of the blackcurrant jam on top. You won’t need all of it.
- Add the remaining cottage cheese filling.
- Sprinkle the rest of the crumble over the top without pressing it down.
- Bake at 180°C (350°F) for about 45 minutes using conventional top-and-bottom heat.
- Let cool before slicing. Serve with lemon Zest
Notes
Keep the butter cold for the best crumble texture.
Don’t press the top crumble layer.
The leftover blackcurrant jam is delicious on yogurt, toast, or pancakes.
Store in the refrigerator for up to 3 days.
