4.4 from 30 votes
Homemade Berry Crumb Cake
This Berry Crumb Cake is so easy to make with only 20 minutes of prep time. Whip up this delicious cake, filled with a medley.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 395 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Italian-American Fussion
Ingredients
FOR THE CAKE
- 1½ cups + 1½ tablespoons flour (200 grams total)
- 1½ teaspoon baking powder
- ¾ cup + 1½ tablespoons sugar (170 grams total)
- ¾ cup butter
- 1 teaspoon vanilla
- 1 pinch salt*
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
FOR THE CRUMB TOPPING
- ¾ cup all purpose flour
- ⅓ cup brown sugar
- ¼ cup + 1 tablespoon butter (cold) cubed (70 grams total)
- 1 pinch salt
*If using unsalted butter then add ¼ teaspoon of salt.
FILLING
- 2 cups fresh or frozen berries
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease and flour a 9 inch cake pan. (springform pan if you have one)
Cup of Yum
FOR THE CAKE
- In a medium bowl whisk together flour and baking powder.
- In a medium bowl beat the sugar and butter until light and fluffy, approximately 2 minutes, add the vanilla and salt, beat to combine, add the eggs one at a time and the yolk, beat 2-3 minutes, add the flour mixture and with a spatula or wooden spoon stir to combine.
- Spoon the cake batter into the prepared cake pan. Top with frozen berries. Sprinkle the crumb topping over the berries. Bake for approximately 50-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan then serve. Enjoy!
CRUMB TOPPING
- In a medium bowl whisk together the flour, brown sugar and salt, cut in the butter and combine to form coarse crumbs.
Notes
- Types of berries that you can use: strawberries, blackberries, blueberries, or raspberries would work perfectly in this recipe.
- Crumb cake with fruit can be stored at room temperature for up to 2 hours, and then covered in plastic wrap, aluminum foil or airtight container and refrigerated for up to 3-4 days.
- Wrap the completely cooled cake tightly in plastic wrap and store it in a freezer container. It will keep for up to three months.
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
179mg
(7%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
687IU
(14%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 179mg | 7% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.