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by Heather Harris Brady

I hope everyone is having a fantastic weekend! This cake is a fabulous way to celebrate the fruit of summer. I’ve used a mixture of blueberries and raspberries, but it would work with peaches, blackberries, and just about any other soft, juicy fruit. The cake is muffin-like in texture, and with a pretty yellow crumb that sets off the colors of the fruits.

Berry Crumb Cake, Makes One 8″ Square Cake

6 T. soft butter
2/3 c. sugar
Zest from one lime
2 eggs
1-3/4 c. all-purpose flour
1/3 c. semolina pastry flour
1 t. vanilla
1/2 t. baking soda
1 t. baking powder
1/3 c. buttermilk (or 1/3 c. regular milk with 1/2 t. vinegar added)
1 c. blueberries
1 c. raspberries

For the crumb topping:
2 T. butter
1/3 c. rolled oats
1/2 t. cinnamon
3 T. flour
1 T. oat bran
2 T. brown sugar

Toss the berries with 2 T. of flour and set aside. Preheat the oven to 350.

Put the 2/3 c. sugar in a mixing bowl and work the zest into it with your fingers.

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Cream in the butter, and beat in the eggs one at a time. Add the vanilla.

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Combine the flours, baking soda and baking powder. Stir one half of the flour mixture into the batter, stir in the milk, then stir in the rest of the flour.

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Fold the berries in gently and spread the batter in a greased 8″ baking dish.

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Combine all the topping ingredients in a bowl and mix into coarse crumbs.

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Sprinkle all over the top of the cake.

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Bake for about 45-50 minutes, or until the center is dry when you test it.

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You can serve the cake warm or at room temperature.

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