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.
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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.
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 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!
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