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–+ servings
Buttery crisp crumb cake is layered with a moist berry filling

Berry Crumb Cake

Print Recipe
This Berry crumb cake has it all. Simple buttery crisp crumbs with fresh berry filling. You don't need to make a separate cake batter.
Course Dessert
Cuisine Western
Keyword berry crumb cake, blackberry, blueberry, blueberry dessert, raspberry, springform pan, summer, summer baking
Prep Time 15 minutes
Bake time 40 minutes
Total Time 55 minutes
Servings 8 people
Author Holly Ford

Equipment

Ingredients

  • 2-1/2 cup flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold butter cut into small pieces
  • 1 large egg beaten

For the berry filling

  • 3 cup berries blueberry, raspberry, & blackberry
  • 4 tbsp sugar
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 1-1/2 tsp cornstarch

Instructions

  • Preheat the oven to 350˚F. Grease a 9-inch springform pan
  • In a large mixing bow, whisk together flour, sugar, baking powder, salt. Add the butter pieces and mix with flour mixture using a dough scraper or fingers until it resembles breadcrumbs.
  • Add the egg and mix with a fork first, then use your finger to moisten the flour mixture until it becomes crumbs.
  • Sprinkle half the amount of the crumbs in the pan and gently press down to form a crust.
  • In another mixing bowl, combine berries, sugar, lemon zest, lemon juice, and cornstarch; mix well. Pour on the crust and spread evenly.
  • Sprinkle the rest of the crumbs to cover the berries. Bake for 40 minutes or until the top gets light golden brown. Let the cake cool in a pan for 10 minutes. Remove from the pan and cool completely.

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