This berry crumb cake is a lovely light and moist cake, studded with berries and topped with a sweet cinnamon sugar crumb topping.

berry crumb cake on glass stand sliced open

This crumb cake recipe has been a favourite of mine for a long time. It is always perfect and can be made with just about any berries. This time, I made a very berry version, with raspberries and blackberries. I love the way they burst with flavour in the cake. You could add blueberries. In fact, you could make it with just blueberries. Or just blackberries. You get the idea – use whatever fruit you like. You’ll need about a pint.

Ingredients and Substitutions

Berries – I’ve used blackberries and raspberries here. You could also add blueberries or make it with just one type of berry.

Nuts – I added some chopped pecans to my cake, just because I had some that I wanted to use up. Walnuts are always good or you can skip the nuts altogether and still have a wonderful cake.

Recipe Tips

I made this cake by using the gram measurements and weighing out the dry ingredients and if you have a kitchen scale, that’s the way to go. If you don’t have a kitchen scale yet, I would really, really recommend that you consider adding one to your kitchen. They are so economical (you can get a great one for around $10!) and they are just so useful. Not only do they take the guesswork out of measuring, they open up a whole world of recipes to you (those ones that you’ve seen that are only in metric and you couldn’t make because you didn’t have a scale).

Very Berry Raspberry Blackberry Crumb Cake

berry crumb cake sliced on cake plate

Get the Recipe: Very Berry Crumb Cake

A delicious light and tender berry coffee cake, studded with fruit and topped with a sweet crumb topping.
5 stars from 3 ratings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings



  • 5 Tablespoons (37 g) all-purpose flour
  • 1/2 cup (100 g) white sugar
  • 1 teaspoon cinnamon
  • 1/4 cup (57 g) unsalted butter, cold
  • Pinch of salt


  • 1 3/4 cups (210 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
  • 1/4 cup (57 g) unsalted butter, at room temperature
  • 3/4 cup (150 g) white granulated sugar
  • 1 teaspoon lemon zest
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pint fresh berries, I used 1/2 raspberries, 1/2 blackberries
  • 1/2 cup (113 ml) milk
  • 1/2 cup (113 ml) nuts, chopped, optional


  • Preheat oven to 375° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper.
  • Prepare the topping: Whisk together the flour, sugar, cinnamon and salt. Cu in the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside. In a large bowl or the bowl of a stand mixer, beat the butter, sugar and lemon zest together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredients just until combined. Add 1/2 of the milk. Add another 1/3 of the dry ingredients, followed by the remainder of the milk. Add the remaining dry ingredients and mix until combined. Using a spatula, carefully fold the berries in to the batter.
  • Spoon batter into prepared pan and smooth a bit so that it is relatively flat. If using nuts, scatter them on top, then sprinkle the prepared topping evenly over-top.
  • Bake in heated oven for about 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool in the pan on a cooling rack for at least 15-20 minutes. Run a knife around the inside edge, then carefully loosen and remove the outer ring. You can transfer the cake to a serving plate by loosening the parchment from the metal bottom and sliding on to a serving plate.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 294kcal, Carbohydrates: 44g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 110mg, Potassium: 211mg, Fiber: 4g, Sugar: 23g, Vitamin A: 293IU, Vitamin C: 11mg, Calcium: 65mg, Iron: 2mg
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Adapted from a Maida Heatter recipe