Berry Crumb Cake
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Indulge in the goodness of this Berry Crumb Cake, an effortless homemade delight that comes together in just 20 minutes! Perfect for breakfast or a sweet finish to your dinner, this cake is bursting with a vibrant mix of fresh berries.
Whip up this delightful berry crumb cake that’s so irresistible, you might find it gone in a day!
This no-fuss recipe comes together effortlessly in a springform pan—perfect for those busy days when you want something scrumptious without the hassle. Just a few simple steps lead you to a cake with a rustic streusel topping that rivals your favorite bakery treat.
Imagine the velvety crumb paired with rich vanilla flavor, topped with a crunchy, buttery streusel. It’s berry heaven in every bite—ideal for anyone who can’t resist fresh fruit!
Whether it’s for a cozy weekend brunch, a festive Easter gathering, or a casual breakfast on the Fourth of July, this cake shines for every occasion. It’s a lifesaver for surprise guests or a quick after-school snack. Simply slice it up and watch your family and friends flock to the platter!
This berry crumb cake is not just a breakfast gem; it doubles as a delightful dessert, too! Serve it warm with a scoop of vanilla ice cream, or enjoy it at room temperature with your favorite coffee or tea. No matter how you slice it, every bite is pure bliss!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Eggs: Make sure the eggs are at room temperature. Allow them to set out 30-45 mins before using them in the recipe.
- Sugar: Regular granulated sugar is all that’s needed for the cake and topping.
- Oil: Use a flavorless oil like vegetable oil or canola oil.
- Flour: All-purpose flour works best for this crumb cake.
- Baking Powder
- Salt
- Vanilla: As always, pure vanilla that’s of high quality is the best to use.
- Milk: Use full-fat milk for the best flavor and texture.
- Berries: Use a blend of any berry. I used raspberries, blackberries, blueberries, and strawberries.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cake batter. Beat the eggs and sugar until thick. Drizzle in the oil. Add the flour baking powder, and salt. Then mix in the vanilla and milk.
- Spread the batter into a springform pan and top with mixed berries.
- Make the crumb topping. Combine the flour, sugar, and butter until crumbly.
- Sprinkle the topping over the berries.
- Bake until a toothpick comes out with just a few moist crumbs attached.
- Cool in the pan for a few minutes then remove the sides and allow the cake to cool completely before slicing and serving.
Tips For Success
- For the ultimate cake with a perfect crumb, always use room temperature butter, eggs, and milk! This little tip ensures that all your ingredients blend seamlessly, giving you a beautifully baked treat every time. There’s nothing quite like a slice of cake that’s light, fluffy, and evenly baked.
- After folding in those dry ingredients, remember: gentle does it! Overmixing can lead to a dense and dry cake, and we definitely want a light and fluffy masterpiece! So, mix just until everything is combined.
- Nobody enjoys a dry cake! Remember, baking times can vary because every oven is a little different. So, keep a close watch on your cake and avoid over-baking.
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Berry Crumb Cake
Ingredients
For the cake
- 3 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) vegetable oil
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- 10 ounces mixed berries, about 2 cups
For the topping
- ¾ cup (97 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) unsalted butter, softened
Instructions
Make the cake
- Preheat the oven to 350ºF. Line a 9-inch springform pan with aluminum foil. Grease and lightly flour the pan. Set aside.
- In a large mixing bowl, beat the eggs and sugar together on high speed until thick, about 5 minutes.
- With the mixer on low speed, drizzle in the oil.
- In a separate small bowl, whisk the flour, baking powder, and salt together. Add half to the egg mixture and mix on low speed just until incorporated.
- With the mixer on low speed, add the vanilla and milk.. Continue mixing until almost fully combined.
- Add the remaining flour mixture and mix on low speed until just combined.
- Spread the batter evenly in the prepared pan and dot the top with the fresh berries.
Make the topping
- Use fingertips or a fork to combine the flour, sugar, and butter together until crumbly. Sprinkle topping evenly over the berries.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Loosen the outer ring and remove it. Allow the cake to cool completely before slicing and serving.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.