If you are looking for an excuse to eat cake for breakfast then this recipe is for you. What you are getting today is a fresh seasonal mixed berry crumble cake. One I could burst out the emoji hearts for. It’s packed with all sorts of fresh seasonal berries — red currants, blueberries, raspberries and well just a few strawberries ’cause I felt bad not inviting them to the cake party. Best part about this berry crumble cake is that it is SO EASY to make! Wait, that’s the second best part. First best part, it’s super yummy! Every bite is full of just enough flavor and texture to satisfy any dessert craving you may have.
Berry crumble cake with a buttermilk base
I’m sorta loving baking with buttermilk these days. Okay, that could be because I bought a whole litre of it. I was intending on making a big batch of Canadian buttermilk pancakes, but I’m seriously not a morning person and the lure of a comfy bed and sleeping in simply won over. So actually I guess it was the “waste not, want not” mentality that won over and brought on this recent “love baking with buttermilk” phase. For me, buttermilk = baking. Or do you actually drink that stuff? Nonetheless, here it is… welcome a super easy buttermilk cake — moist and spongey — and in case it matters, egg-free. It’s sweet without being too sweet, thanks to all those berries, good ‘ole Canadian maple syrup and just a little raw cane sugar in the crumble topping. Bravo, no refined sugar here. 🙂
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.
Mixed Berry Crumble Cake
For the crumble topping:
- 80 g white spelt flour (type 630)
- 40 g light brown sugar (I recommend GEPA 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)
Preheat the oven to 375°F / 190°C and grease and line the base of 24 cm tart pan with removable bottom.
- 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.
- 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.
- Transfer the batter to the prepared baking pan. The batter is quick sticky, so use a spatula to evening spread it out as evenily as possible.
- 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.
- 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!
- 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.
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