This berry crumb cake is loaded with fresh berries suspended in tender, moist crumb cake and topped with a buttery, cinnamon-spiced crumb topping. It's the kind of cake that's perfect for brunch, afternoon coffee, or a simple weeknight dessert.
Did You Know?
Crumb cake gets its moisture from the generous use of sour cream or buttermilk in the batter, which tenderizes the crumb and keeps it moist even after a few days. The streusel topping adds textural contrast and a hit of cinnamon spice.
Pro Tips
Toss your berries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom. Make your crumb topping first and refrigerate it while you prepare the batterâthis keeps it chunky and distinct from the cake below. Don't overmix the batter or your cake will be tough.
Storage & Meal Prep
This cake keeps well at room temperature covered for 2 days, or refrigerated for up to 5 days. The crumb topping stays crispier if kept uncovered. It also freezes well for up to 3 months; thaw at room temperature before serving.
What to Serve With
- Serve for weekend brunch with coffee
- Pair with whipped cream or Greek yogurt
- Enjoy with fresh berries on the side
- Perfect for dessert with afternoon tea
- Great for potlucks and gatherings
Frequently Asked Questions
Q: Can I use frozen berries?
Yes, frozen berries work beautifully. Don't thaw themâadd them straight from the freezer to prevent excessive weeping. They'll release juice as they bake, which keeps the cake moist.
Q: Why is my cake dry?
Make sure you're using enough sour cream or buttermilk and not overbaking. Check with a toothpick around 35-40 minutesâthe cake should still have a slightly moist crumb when done.
Yes, frozen berries work beautifully. Don't thaw themâadd them straight from the freezer to prevent excessive weeping. They'll release juice as they bake, which keeps the cake moist.
Q: Why is my cake dry?
Make sure you're using enough sour cream or buttermilk and not overbaking. Check with a toothpick around 35-40 minutesâthe cake should still have a slightly moist crumb when done.
Watch How to Make This
Moist Berry Crumb Cake Recipe Easy
Ingredients
Method
- Preheat the oven to 350F (175C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
- Beat the eggs and sugar on high speed for about 5 minutes until thick and pale. Stir in the vegetable oil.
- Whisk together the flour and baking powder separately.
- Add half of the flour mixture to the egg mixture, mixing on low speed just until combined.
- Stir in the lemon zest and vanilla extract.
- Add the seltzer water, mixing until incorporated.
- Add the remaining flour mixture and mix until smooth.
- Pour the batter into the prepared pan. Arrange the mixed berries over the top.
- For the crumb topping, combine flour, sugar, and sea salt. Rub in softened butter until large crumbs form.
- Sprinkle the crumb topping evenly over the berry-topped batter.
- Bake for about 45 minutes or until golden brown and a toothpick comes out clean.
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