Berry Crumb Cake

This tender, moist crumb cake is packed with berries and has an amazing buttery-ness to it (especially with the crumb topping). MORE+ LESS-

By Scaron

October 4, 2017

3/4

cup granulated sugar

1/4

cup unsalted butter, softened

large egg

1/2

teaspoon kosher salt

tablespoon baking powder

cups Gold Medal™ Organic Unbleached All-Purpose Flour

cup frozen wild blueberries

cup frozen raspberries

Topping

1/4

cup salted butter

1/2

cup granulated sugar

1/3

cup Gold Medal™ unbleached all-purpose flour

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1

Bake for 50-60 minutes, until a cake tester inserted in the center comes out cleanly.

No nutrition information available for this recipe

More About This Recipe

A tender cake, studded with raspberries and blueberries, and topped with a buttery crumb is nothing short of heavenly. You’ll find yourself savoring every bite, as if it’s the most extraordinary thing you’ve tasted. Or, at least that’s how it was for me with my Berry Crumb Cake. My daughter, who’s three-years-old, and I made this on Sunday afternoon while my five-year-old worked on homework (yes, homework in kindergarten!). It takes maybe 20 minutes to whip together, and then it bakes for about an hour. When it’s done, it's hard to resist. But that's okay. You can eat it warm or cool. We resisted until after dinner, when we enjoyed this as dessert. And yes, it’s definitely dessert – not breakfast. This recipe is perfect for making with little ones, like I did. Paige was able to add ingredients to the stand mixer, assist with turning it on and off, spreading the batter out and cleaning up. It’s a fabulous, fun way to spend a little bit of quality time together. And the huge sense of accomplishment that she gets from helping is a great big bonus. To make this, I used my favorite flour, Gold Medal™ Unbleached All-Purpose Flour, which rises beautifully. And no, I am not just saying that. I’ve been buying this flour for years and years. I love to stock up on it before the holidays when it’s on sale.