Servings
Font
Back
Triple Berry Sour Cream Crumb Cake
4.8 from 51 votes

Triple Berry Sour Cream Crumb Cake

This Triple Berry Sour Cream Crumb Cake features a tender cake base enriched with sour cream and vanilla, layered with an even spread of mixed blueberries, strawberries, and blackberries dusted in flour to prevent sinking. A crumb topping made from flour, brown sugar, lemon zest, melted butter, and sliced almonds adds a crisp, nutty finish. The cake is moist and lightly sweet, combining berry freshness with a textured crumb for breakfast or dessert.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 335 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Crumb Topping:
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 lemon zested
  • 5 tablespoon butter melted and cooled until just barely warm, unsalted
  • 1/2 cup almonds sliced
Cake:
  • 2 2/3 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg and one yolk
  • 1 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 1/2 cups Blueberry mixed; fresh
  • 2 1/2 cups strawberry
  • 2 1/2 cups blackberry

Instructions

    Cup of Yum
  1. Preheat an oven to 350 F. Butter and flour a 10-inch round cheesecake (springform) pan.
  2. To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest.
  3. Add the melted butter and stir with a fork until the mixture is crumbly.
  4. Put in the freezer while you make the cake batter.
  5. To make the cake stir together all the dry ingredients: flour, sugar, baking powder, baking soda and salt.
  6. In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended.
  7. Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
  8. Pour the batter into the pan. Toss the berries with 1/4 cup of flour. Put the coated berries on the cake in an even layer.
  9. Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
  10. Sprinkle sliced almonds over the top.
  11. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes
  12. Let it cool completely in the pan on a wire cooling rack.
  13. Remove from pan, dust with powdered sugar.

Notes

  • Freeze crumb topping briefly before applying to help maintain its texture during baking.
  • Coat berries in flour to prevent sinking and ensure even berry distribution in the cake.
  • Use a 10-inch round springform pan for best results with this recipe.

Nutrition Information

Calories 335kcal (17%) Carbohydrates 54g (18%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 61mg (20%) Sodium 149mg (6%) Potassium 201mg (4%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 315IU (6%) Vitamin C 1.3mg (1%) Calcium 86mg (9%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 335

% Daily Value*

Calories 335kcal 17%
Carbohydrates 54g 18%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 61mg 20%
Sodium 149mg 6%
Potassium 201mg 4%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 315IU 6%
Vitamin C 1.3mg 1%
Calcium 86mg 9%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.