This is the most delicate Berries and Crumble cake you’re going to taste. It’s delicious, moist on the inside but crunchy at the same time thanks to the buttery crumble. It’s also packed with the flavor and texture of the blueberries and raspberries.
I recommend that you try it for any occasion. It is ideal paired with an afternoon tea, but it can also be served as a dessert, topped with whipped cream, unwhipped cream or a scoop of ice cream.
This is one of my favorite recipes when making a fruity cake as it requires a generous amount of fruit. It is ideal for those occasions when you stock up with seasonal fruit and need ideas to make the most of it. Now it’s summer in North America, so I chose berries for this cake. The good news is no matter what fruit is in season where you are, you can make this recipe either with frozen berries, or with any fruit you like, or have on hand (except, of course, watermelon, orange, and other watery fruits).
How do you make a blueberry raspberry crumble cake?
This cake is quick to put together and consists of two simple steps:
Make the crumble
Although the crumble is the last thing we use in this recipe, it’s better to make it beforehand, since it’s not ideal to keep the batter waiting to get into the oven.
In a bowl; mix the sugar, flour, and cold cubed butter with your hands. Rub the pieces of butter with the tips of your fingers, while mixing with the dry ingredients. If you prefer to speed up the process, you can work the butter with a scraper, or a pastry cutter/mixer until a crumble forms. For those who prefer to keep their hands clean, it can also be done in a stand mixer with the paddle attachment, or a food processor. Be very careful of the alternative methods not to over mix and lose the crumble.
Mix the batter
Recipes using oil instead of butter take less time to mix. We simply combine the sugar, the oil, the egg plus the yolk, the milk, and the vanilla. No need to use a mixer as the ingredients come together in a few seconds. A hand whisk should be enough. Then, we sift the dry ingredients and add them to the mixture, mix only until combined. Finally, add the blueberries and raspberries and stir in gently with a silicone spatula, or a wooden spoon so as not to break the fruit.
Place the batter in the greased mold. Level with a spatula and top evenly with the crumble. As tempting as it may seem to press the crumble down, it is best not to touch it as it will remain firm after baking.
Bake and serve
Remember to always preheat the oven. Baking this cake can take a while but it’s definitely worth the wait! I start testing it out 50 minutes in, but it will surely take an hour or an hour 5 minutes to be ready. See baker’s tips on how to know when it is ready.
Let cool in the pan and then unmold. Dust a little icing sugar on top, and serve with whipping cream (it can be whipped or not), or vanilla ice cream, and more fresh fruit.
1) This cake is great with berries, but go ahead and try it out with the fruit of your choice. Apples, pears, peaches, strawberries, are some of the options. Ideally, use peeled and diced fruit.
2) Either a springform pan or a regular cake pan can be used for this cake. If you want to ensure a clean unmolding, you can line the base of your pan with parchment paper.
3) To know if the cake is ready, you can use the knife technique, however, keep in mind that sometimes the crumble cleans the knife as it comes out, which leads us to think that the batter is baked when possibly it’s not. To be safe, poke a little hole in the crumble making sure to make room for the knife to go through.
4) This cake can be served alone with some icing sugar dust on top. Another option is to serve it for dessert with a scoop of vanilla ice cream or whipped cream. The best news for those who don’t want the extra task of whipping the cream: it can also be served with liquid cream, directly from the box, and I promise you that you will not regret that combo. Also, don’t forget to save some fresh fruit to decorate your cake or to serve with each slice.
Blueberry & Raspberry Crumble Cake
For the crumble:
- 150 g White granulated sugar
- 100 g All-purpose flour
- 100 g Unsalted butter cold
For the cake:
- 260 g White granulated sugar
- 100 g Vegetable oil
- 1 Egg
- 1 Egg yolk
- 160 g Whole milk
- 2 tsp Vanilla extract
- 340 g All-purpose flour
- 10 g Baking powder 2 tsp
- 1 pinch of salt
- 200 g Blueberries
- 100 g Raspberries
- Icing sugar to finish
- In a bowl, place the sugar, flour and cold butter cut into cubes. With the tips of your fingers work the butter into the dry ingredients until coarse crumbles form. This task can also be done with a dough cutter/ mixer, with a scraper, or with a mixer with the paddle attachment on. Reserve the crumble while we prepare the cake.
- Preheat the oven to 180°C or 355°F. Grease a 24cm/ 9 inch round cake pan. For easy unmolding, line the base with parchment paper.
- In a bowl place the oil, the milk, the egg plus the yolk, the vanilla extract, and the sugar. Mix with a hand whisk until combined.
- Sift the flour with the baking powder and salt and add to the mixture. Mix just until the ingredients are combined.
- Leave aside some blueberries and raspberries to decorate the cake later. Add the rest of the berries to the batter, folding in gently with a spatula or wooden spoon.
- Once the fruit is combined, pour the batter into the greased mold and level the surface with a small spatula or spoon.
- Place the crumble on top evenly. There’s no need to press the crumble down.
- Bake in a preheated oven for about 1 hour, until a knife comes out clean when inserted. * See notes for baking tips.
- Let cool completely before unmolding. Sift the surface with powdered sugar and finish decorating with the reserved fruit.