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Cherry Berry Buttermilk Crumb Cake
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Total Time
2 hrs
Servings:
1
(8x8) cake
Course:
Dessert
Cuisine:
American
Ingredients
crumb
- 1/3 cup sugar
- 1/3 cup brown sugar loosely packed
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter melted
- 1 3/4 cups all-purpose flour
cake
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 1 egg lightly beaten, large; plus 1 large egg yolk
- 1 cup bing cherries pitted and halved
- 1/2 cup blueberries fresh
- 1/2 cup strawberry fresh chopped
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and spray with nonstick spray.
Cup of Yum
crumb
- In a bowl, whisk together the sugars, salt and melted butter until smooth. Stir in the flour with a spoon until it is all moistened and the mixture resembled sandy crumbs. Set the bowl aside while you make the cake.
cake
- Add the flour, sugar, soda and salt to the bowl of an electric mixer and mix on low speed until just combined. Add the butter, 1 tablespoon at a time, beating each until it makes coarse crumbs in the dry ingredients. With the mixer on low speed, add in the vanilla extract, eggs and buttermilk. Beat the batter on medium speed for 1 to 2 minutes until smooth and fluffy. It will be thick!
- Place the cherries, blueberries and strawberries in a large bowl. Toss with the 2 tablespoons flour. Use a spatula to fold the berries and cherries into the cake batter.
- Spread the batter evenly in the greased pan. Sprinkle the crumb mixture evenly over top. Bake the cake for 40 to 45 minutes, or until the center is set and no longer jiggly. Let the cake cool in the pan for 30 minutes, then remove it and let cool completely before cutting.
Notes
- [cake base from food.com]