This Mixed Berry Crumble Cake brings together a tender buttermilk base, a medley of juicy seasonal berries, and a golden, buttery cinnamon crumble. Completely egg-free and ready in just about an hour, it’s the kind of no-fuss, crowd-pleasing bake that’s perfect for summer brunch, a laid-back dessert, or even a cheeky slice with your morning coffee.
If you’ve been looking for an excuse to eat cake for breakfast — this is it. Packed with a fresh mix of berries like tart red currants, sweet blueberries, juicy raspberries, and a few token strawberries (because they definitely deserve an invite), this berry crumble cake is peak summer in every bite. And the best part? It’s ridiculously easy to make. Okay, second best. The best part is how delicious it is — moist, not too sweet, with just the right amount of crumble to keep every bite interesting.
Whether you call it a berry crumble cake, a streusel-topped fruit cake, or simply your new favourite summer dessert, this recipe is one to bookmark. It’s a beautiful way to use up those berries in your fridge – blueberries, red currants, raspberries, strawberries – anything goes!
What Goes Into This Berry Crumble Cake
This easy crumble cake is built on pantry staples and seasonal fruit. Here’s what you’ll need:
- Spelt or all-purpose flour – light (Type 630) spelt gives a tender crumb with a light nutty flavour. You can also use plain white flour.
- Crumble topping – made with butter, brown sugar, cinnamon and a pinch of sea salt for balance.
- Buttermilk – adds moisture and a gentle tang. If needed, swap for plain yogurt thinned with milk or lemon juice.
- Maple syrup – a natural sweetener that brings warmth and depth to the base.
- Lemon zest + juice – a bright lift that plays beautifully against the sweet fruit.
- Mixed berries – choose your favourites. I like a combination of blueberries, raspberries, red currants, and strawberries.
Substitution tip: No berries? Use sliced nectarines, peaches, or plums for a stone fruit version.
How to Make This Mixed Berry Crumble Cake
This cake comes together in just a few easy steps:
- Get your pan ready
Grease a 24cm tart tin and line the base with baking paper. - Make the crumble
Mix the dry crumble ingredients, rub in the cold butter until crumbly, and pop it in the fridge. - Mix the cake batter
Whisk the dry ingredients in one bowl and the wet in another. Combine them gently—don’t overmix! - Assemble
Spread the sticky batter into the pan. Top with berries, then sprinkle over the crumble. - Bake & cool
Bake until golden and the crumble is crisp. Let it cool in the pan before slicing.
You’ll find all the exact measurements and baking time in the recipe card below.
Why Buttermilk Works in This Berry Crumble Cake
Using buttermilk in this berry crumble cake creates a soft, tender crumb and adds a subtle tang that perfectly complements the sweetness of the berries and the warm notes of maple syrup. It’s a key ingredient for moisture and flavour, especially in egg-free cakes like this one.
Naturally sweetened with pure maple syrup and just a little raw cane sugar in the crumble topping, this cake is a great option if you’re looking for a bake without refined sugar. The buttermilk base keeps the cake light yet satisfying, making it a go-to recipe for anyone after a wholesome and flavourful summer dessert.
5 Reasons to Make This Easy Mixed Berry Crumble Cake
This easy mixed berry crumble cake is one of those bakes you’ll come back to all summer long. It’s:
Fresh and summery
A little bit sweet and a little bit tart
Loaded with colorful and juicy berries
Super easy to prepare
& Seriously delicious
It’s the prefect thing to make for friends, to bring to a brunch, afternoon coffee, a dinner party, or just to use up all that beautiful and abundant summer produce.
More Fruit-Filled Cakes and Crumbles to Try
If you love this mixed berry crumble cake, here are a few more fruity, crowd-pleasing bakes to try next:
- Strawberry Almond Cake – A soft, moist almond cake topped with fresh strawberries—perfect with coffee or as a light dessert.
- Red Currant Cake – Sweet and tart red currants make this simple spelt-flour cake a seasonal favourite.
- Plum Crumble Cake – Ripe plums and a buttery crumble topping make this bake irresistible in late summer.
- Berry Crumble – A quick, rustic dessert with warm mixed berries and a crisp oat topping. Best served with a scoop of vanilla ice cream.
These recipes are just as simple, delicious, and perfect for making the most of summer’s fruit bounty.
Mixed Berry Crumble Cake
An easy recipe for a buttermilk crumble cake made with an assortment of fresh seasonal berries. Refined-sugar free. A great addition to a weekend brunch or served with afternoon coffee or tea. Plan ahead as this berry crumble cake needs to set for 1 hour before serving.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the crumble topping:
- 80 g white spelt flour (type 630 or all-purpose flour)
- 40 g light brown sugar (I recommend organic raw cane sugar Mascobado)
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, cold and cut into pieces (57 g)
For the base:
- 200 g white spelt flour (Type 630)
- 1 teaspoon phosphate-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 125 ml buttermilk
- 1 teaspoon freshly squeezed lemon juice
- 80 ml pure maple syrup
- 60 ml extra-virgin olive oil
- 1/2 teaspoon vanilla powder
- 400 g mixed fresh berries (I used 125 g blueberries, 125 g red currants, 125 g raspberries, plus a few strawberries)
Method
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Preheat the oven to 375°F / 190°C and grease and line the base of 24 cm tart pan with removable bottom.
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To make the crumble topping: whisk together the flour, sugar, salt, and cinnamon together in a mixing bowl until combined. Using a pastry cutter (or your hands), cut the butter into the dry mixture until it resembles coarse crumbs. Store in the fridge while you make the base of the cake.
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To make the base: whisk together the flour, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. In another bowl, whisk together the buttermilk, lemon juice, maple syrup, oil and vanilla. Add these wet ingredients to the dry ingredients and stir with a spatula until JUST combined.
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Transfer the batter to the prepared baking pan. The batter is quick sticky, so use a spatula to spread it out as evenily as possible.
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Spread the berries on top of the batter, then sprinkle the crumble mix over top. Transfer to the oven and bake for 40-45 minutes, or until the cake is golden and the crumble topping has browned.
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Remove the crumble cake from the oven and place on a cooling rack. Allow to cool for at least 1 hour in the pan before cutting and serving. Enjoy!
Notes
- I think this berry crumble cake tastes best with 400 g berries, but I have also made it using 300 g mixed berries. If using less berries, then you can expect the baking time to be a little less than 40 minutes.
- I like the mix of sweet and sauer berries, however I think this recipe can be adapted to use pretty much any berry you like, or you could even try chopped stone fruits, like peaches, apricots and nectarines.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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