Berry Crumb Cake
Indulge in the irresistible charm of a classic Berry Crumb Cake, a moist and buttery delight bursting with the flavors of fresh mixed berries. This easy-to-make treat features a tender, vanilla-infused cake base topped with a golden, cinnamon-spiced crumb that crumbles perfectly with every bite. Made with simple pantry staples and two cups of plump blueberries, raspberries, and strawberries, this cake is the ideal way to showcase seasonal fruit. Ready in just over an hour, it's perfect as a breakfast centerpiece, a coffee-break snack, or a sweet dessert. Whether enjoyed warm from the oven or cooled to perfection, this crowd-pleaser will have everyone requesting seconds. Don't forget the charm of serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch! Keywords: Berry Crumb Cake, mixed berry dessert recipe, crumb topping, fresh berry cake, easy summer dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh mixed berries (e.g., blueberries, raspberries, and chopped strawberries)
- 0.75 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour (for crumb topping)
- 0.5 cup cold unsalted butter, cubed
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together 2.5 cups of flour, 1.5 cups of sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a large bowl, whisk together 1 cup of melted butter, 2 eggs, 1 teaspoon of vanilla extract, and 1 cup of milk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in 2 cups of mixed berries.
Pour the batter into the prepared baking dish, spreading it evenly.
In a medium bowl, prepare the crumb topping by combining 0.75 cups of brown sugar, 1 teaspoon of cinnamon, and 1 cup of flour.
Cut in 0.5 cups of cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
6296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.9 g | 399% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 835.1 g | 304% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 488.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 708 mg | 54% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
