I have been looking forward to making crumble and crisp cake every summer with fresh berries. But never got a chance to make it. Because all the time I was afraid how long will it take us to finish the cake, my kids won’t even look at it if there is no cake base. So, decided to try this mixed berry crumble cake as it has their favorite berries raspberries and blueberries. The crumble makes it crunchy top.
A dessert that can please everyone at a party is rare, and yet, this fruit-laden crumble cake manages to fit three classic treats into one. There’s a hefty dose of fruit for the fruit dessert fanatics, a buttery oat-pecan topping for the crumble lovers, and a fluffy vanilla cake for the cake-obsessed ones. Bring it all together and the result is something perfect for a summer afternoon snack or to finish a dinner party. Blueberries and raspberries joins hands together very well. If you want, you can serve with vanilla and cinnamon ice cream.
I like it without any add ons, so enjoyed the slice as such. This recipe is adapted from Mixed berry Rhubarb crumble cake. Again, I didn’t want to make the whole cake as not sure how we were going to finish it. I halved the original recipe and I didn’t have rhubarb in my hand so skipped that one. Add an extra egg. The vanilla cake base is perfect treat, we can use it for other recipes too. Both blueberries and raspberries married perfect with oats and pecan toppings making every bite a unique experience.
If you like to enjoy berries with cake and whipped cream, try this. This is simple version of that sans whipped cream. I added raspberries and blueberries, you can add strawberries or blackberries whichever you favorite. There is no hard and fast rule to make this cake. First make cake batter, sprinkle berries and top with crumble topping and bake and enjoy.
Mixed Berry Crumble Cake
- Crumble Topping:
- 3/4 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup chopped pecans
- ¼ tsp salt
- 1/2 cup 1/2 stick cold unsalted butter, cut into cubes
- ¼ cup + 2 tablespoon unsalted butter, softened, plus more for dish
- 1 1/2 cups all-purpose flour plus more for dish
- 3/4 cups granulated sugar
- 2 large eggs
- 1/2 tablespoon baking powder
- ¼ teaspoon salt
- 1/2 cup whole milk
- 1/2 tablespoon vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- First make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until mixture resembles coarse crumbs.
- Then make cake, preheat oven to 350 °F. Lightly butter a 8x8 inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
- Whisk baking powder, salt, and flour in a bowl. With mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.
- Mix blueberries, raspberries and half of crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.
- Bake until a toothpick inserted in the center of cake comes out clean, 42 minutes, let cool and dust with powdered sugar before serving.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.