Berry Crumb Cake


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.


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


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.


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


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


Sprinkle all over the top of the cake.


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


You can serve the cake warm or at room temperature.




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