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Berry Crumb Cake recipe

Berry Crumb Cake.

Blueberries, huckleberries, raspberriesor other berries, including sliced strawberries, can be usedin this deliciously versatile crumb cake that’s perfect servedanytime of the day. Serve it as a “coffeecake” forbreakfast or brunch, or serve it as “dessert” toppedwith a big dollop of sweetened whipped cream. (Cake in photographwas made with huckleberries.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Berry Crumb Cake

1 1/2 cups plus 4 tablespoons all-purpose flour – divided use2/3 cup granulated sugar1 tablespoon baking powder
1/2 teaspoon kosher or sea salt1/4 cup vegetable shortening
3/4 cup milk (perferably whole milk)
1 large egg
1 teaspoon vanilla extract
3/4 cup fresh or whole frozen blueberries, huckleberries, blackberries,raspberries or sliced strawberries (if berries are frozen, donot thaw)

Crumb Topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

  • Preheat oven to 350°F (175°C)*.Using vegetable shortening, lightly grease a 9-inch baking pan.
  • For Cake: In a large mixing bowl add allof the ingredients for the cake EXCEPT for 2 tablespoons of theflour and the berries. With an electric mixer, beat on low speedjust until dry ingredients are combined with the wet ingredients,then beat on medium high speed for 1 1/2 to 2 minutes until cakebatter is smooth; set aside.
  • In a small bowl combine the reserved 2tablespoons flour with the fresh or frozen berries; add to thecake batter and gently fold in until fully incorporated.
  • Spread cake batter into prepared bakingpan and sprinkle evenly with the Crumb Topping.
  • Bake in preheated oven for 35 to 40 minutes,or until a wooden pick inserted in the center comes out clean(no wet cake crumbs, wet berry juice is fine).
  • For Crumb Topping: In a small mixing bowl,combine sugar, flour and cinnamon; cut in the cold butter usinga pastry blender (or a knife and fork) until mixture resemblescoarse crumbs. Sprinkle crumb mixture evenly over cake batter.

    Makes 9 servings.

    *If using a dark baking pan or glass bakingdish, reduce oven temperature to 325°F (160°C).

    Tip: The Crumb Topping can be omitted,simply bake the cake plain and serve topped with a sprinklingof powdered sugar; or before baking, sprinkle the batter witha tablespoon or two of granulated or turbinado sugar.

    Nutritional Information Per Serving (1/9of recipe): 325.6 calories; 33% calories from fat; 12.1g totalfat; 41.9mg cholesterol; 320.2mg sodium; 80.6mg potassium; 50.5gcarbohydrates; 1.1g fiber; 28.3g sugar; 49.3g net carbs; 4.4gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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