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Blueberry & Raspberry Crumble Cake

This Blueberry and Raspberry Crumble Cake has a super moist and delicate interior. It combines perfectly with the crumbly top and the flavor and texture of the baked berries.
Prep Time20 minutes
Cook Time1 hour
Cooling time45 minutes
Total Time2 hours 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: berries, berry cake, blueberry, cake, crumble, crumble cake, Fruit, raspberry
Servings: 12 slices
Author: Lucia Paula Acevedo

Ingredients

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

Instructions

Crumble:

  • 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.

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.