Easy Berry Cake with Crumb Topping
Okay, friends, if you’re anything like me, you know that sometimes you just want dessert that feels like a warm hug from the inside. This Easy Berry Cake with Crumb Topping is exactly that kind of magic. Imagine biting into a soft, buttery cake studded with bursts of juicy berries, all topped with a golden, crunchy crumb that pops with just the right amount of sweetness. The best part? It comes together with pantry staples and fresh berries, making it a no-fuss treat that tastes like you’ve been baking it all morning. You’ll love the way the crumb melts in your mouth alongside tangy berry juices—seriously, it’s dessert and breakfast rolled into one!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ⅓ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups fresh or frozen mixed berries (blueberries, raspberries, strawberries)
For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 4 tbsp cold unsalted butter, cut into small pieces
- ½ tsp ground cinnamon
How I Make It
Step 1:
First, preheat your oven to 350°F and grease or line a 9-inch round cake pan with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. This dry mix sets the stage for our tender cake.
Step 2:
In a separate bowl, combine the melted butter, milk, egg, and vanilla extract until smooth. Pour these wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—be careful not to overmix or your cake might get tough!
Step 3:
Gently fold in your berries, whether fresh or frozen—just remember, if frozen, no need to thaw, but don’t over-stir to avoid bleeding colors.
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula. Now let’s make that irresistible crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Use your fingers or a pastry cutter to blend in the cold butter until the mixture looks like coarse crumbs.
Step 5:
Sprinkle the crumb topping evenly over the batter. This layer will bake up wonderfully crunchy and golden while the cake stays soft underneath.
Step 6:
Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean (a few moist crumbs are okay). Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—or enjoy it warm for a truly cozy bite!
Variations & Tips
- Swap berries for stone fruits like peaches or plums in late summer for a juicy twist.
- Use almond extract instead of vanilla for a different flavor profile.
- If you prefer a gluten-free option, substitute with your favorite gluten-free flour blend.
- For extra crunch, sprinkle some chopped nuts (walnuts or pecans) into the crumb topping.
- Don’t skip the cold butter in the crumb topping—it’s key for that perfect texture.
- If your berries are watery, toss them in a little flour before folding in to prevent sinking.
How I Like to Serve It
This cake is fantastic right out of the oven with a scoop of vanilla ice cream or a dollop of whipped cream. It also shines on a lazy weekend brunch table alongside a hot cup of coffee or tea. During berry season, it makes a bright, cheerful dessert for casual dinners with friends or a cozy night in.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat gently in the microwave for 15–20 seconds to revive that just-baked warmth.
Closing: This berry cake is my go-to when I want simple sweetness and that perfect crumbly crunch—it’s comfort in every bite!
