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Berry Crumb Cake

Blueberry Raspberry Buckle
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Blueberry Raspberry Buckle

Ingredients

  • ½ C. all-purpose flour
  • ½ C. brown sugar, firmly packed
  • 2 Tbsp. white sugar
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch salt
  • 4 Tbsp. butter (unsalted)

Cake:

  • ½ C. unsalted butter, plus 2 tbsp
  • ⅔ C. sugar
  • 2 eggs
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 ½ C. all-purpose flour
  • 1 ½ tsp. Clabber Girl® Baking Powder
  • ⅛ tsp. salt
  • 3 C. blueberries
  • 1 C. raspberries

Directions

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with non-stick baking spray like Baker’s Joy® and place on a baking sheet.
  2. In a food processor or small bowl, combine flour, brown and white sugar, cinnamon, and salt. Cut in the butter with hands or pulse in a food processor until course crumb mixture. Chill course crumb mixture in refrigerator while preparing the cake.
  3. In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla, add flour, baking powder, salt, and then blend well to make a smooth batter. Fold in the fruit.
  4. Remove crumble from the refrigerator and sprinkle on top of cake.
  5. Bake for 55 minutes or until cake seems firm to the touch.
  6. Cool cake for 15 minutes in pan before removing.

Berry Crumb Cake

Blueberry Raspberry Buckle

Ingredients

  • ½ C. all-purpose flour
  • ½ C. brown sugar, firmly packed
  • 2 Tbsp. white sugar
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch salt
  • 4 Tbsp. butter (unsalted)

Cake:

  • ½ C. unsalted butter, plus 2 tbsp
  • ⅔ C. sugar
  • 2 eggs
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 ½ C. all-purpose flour
  • 1 ½ tsp. Clabber Girl® Baking Powder
  • ⅛ tsp. salt
  • 3 C. blueberries
  • 1 C. raspberries

Directions

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with non-stick baking spray like Baker’s Joy® and place on a baking sheet.
  2. In a food processor or small bowl, combine flour, brown and white sugar, cinnamon, and salt. Cut in the butter with hands or pulse in a food processor until course crumb mixture. Chill course crumb mixture in refrigerator while preparing the cake.
  3. In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla, add flour, baking powder, salt, and then blend well to make a smooth batter. Fold in the fruit.
  4. Remove crumble from the refrigerator and sprinkle on top of cake.
  5. Bake for 55 minutes or until cake seems firm to the touch.
  6. Cool cake for 15 minutes in pan before removing.

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