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Sweet crumb cake with hints of spices topped with your favorite berries then drizzled with a fresh lemon glaze.
Berries are getting expensive. We eat a ton of strawberries in our house but sometimes I like to buy blackberries, raspberries, and blueberries too. While we enjoy these berries we eat them slower and we often don’t finish them.
So when we got to the end of the week and I had half a container of raspberries and blackberries leftover I started looking for a way to use them. They were just starting to get soft and I don’t know about you but I don’t love when my berries are soft but they are perfectly fine for baking.
I found a recipe for Raspberry Crumb Cake that I cut out of a magazine several years ago and have been wanting to make. Figuring it would be fine with raspberries and blackberries I got started making it!
- baking powder
- vanilla extract
- sour cream
- brown sugar
- powdered sugar
- lemon juice
To Make the Cake: Preheat the oven to 350 degrees. In a large bowl mix together the flour, baking powder, ginger, salt, and nutmeg. In a medium bowl beat the butter and sugar. Add in the eggs and mix well. Mix in the vanilla. Add half the flour, then the sour cream, then the remaining flour to the butter mixture. Mix until well combined. Spread the batter into an 8 x 8 baking dish.
For the Berries: If your blackberries are really big cut them in half. Then arrange the raspberries and blackberries over top of the cake in the pan.
To Make the Crumb Layer: In a small bowl combine the brown sugar, flour, oats, ginger, and salt. Add the butter and combine until a crumble forms. Sprinkle over top of the berries. Bake the cake for 1 hour.
For the Glaze. Whisk the powdered sugar and lemon juice together. Drizzle over top of the cooled cake.
The base of this cake is really delicious and buttery. You can taste just a hint of the spices which is perfect.
The berries burst open and make a jam like layer on top of the cake. It’s sweet and tart and it’s delicious on top of the cake.
The crumb mixture on top is fairly thick. It’s made of brown sugar, flour, and oats with just a hint of spices. It’s super sweet but it works well with the tart berries and the spiced cake layer.
What is a crumb cake?
A crumb cake is basically a cake that is baked in a pan with a thick crumb layer on top of it. The type of crumb can vary but it usually has butter, sugar, and flour in it. Sometimes there are oats in it and sometimes there are spices but other times it is just a simple crumb.
Can I use other berries in this cake?
Yes! You can use any combination of raspberries, blueberries, blackberries, or strawberries. Use one type, two types, or all of them. Just make sure that you have around 1 1/2 cups of berries for cake. If using strawberries slice them before putting them in the cake.
Can I make a different glaze?
If you don’t like lemon or don’t want the lemon glaze on this cake you can simply leave it off. You can also use powdered sugar combined with a little bit of milk and vanilla extract for a vanilla glaze.
Can I make this in a cake pan?
You can! If you would prefer to make it in a cake pan and serve it in slices instead of squares simple use an 8 inch round cake pan and bake for the same amount of time.
This cake smelled amazing in the oven. I could smell the berries and the sweetness of the cake. When I peeked in the oven some of the berries were bubbling and the whole cake looked incredible.
I pulled it out of the oven and had a hard time waiting for it to cool. Once it finally did cool I drizzled it with a lemon glaze. The glaze was sweet and tangy.
More Berry Recipes:
- Triple Berry Slab Pie
- Classic Blueberry Buckle
- Instant Pot Vanilla Bean Cheesecake with Blueberry Compote
- Red, White, and Blueberry Shortcakes
- Fresh Strawberry Bundt Cake
- Blueberry Muffins with Walnut Streusel
This crumb cake is one of the best I’ve ever tasted. The cake is tender and flavorful, the berries are sweet and tart, and the lemon glaze ties it all together.
I ended up enjoying this crumb cake for breakfast several days in a row. I also had a slice after dinner for dessert. It’s great any time of day!
If you’ve tried my Glazed Berry Crumb Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the Cake:
- 1/4 c. (1/2 stick) butter, softened
- 1 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 c. sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 c. sour cream
- 1 c. raspberries
- 1/2 c. blackberries
For the Crumb Topping:
- 1/2 c. brown sugar
- 1 c. flour
- 1/3 c. oats
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 c. (1/2 stick) butter
For the Glaze:
- 3/4 c. powdered sugar
- 2 Tablespoons lemon juice
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
- In a large bowl mix together the flour, baking powder, ginger, salt, and nutmeg. Set aside.
- In a medium bowl cream together the butter and sugar. Add in the eggs and mix well. Stir in the vanilla.
- Add half the flour to the butter mixture and mix until combined. Mix in the sour cream. Then add the remaining flour to the butter mixture. Mix until well combined.
- Spread the batter into the prepared baking dish.
- If the blackberries are really big cut them in half. Spread the raspberries and blackberries over top of the cake batter in the pan.
- In a small bowl combine the brown sugar, flour, oats, ginger, and salt. Add the butter and mix with your fingers until a crumble forms.
- Sprinkle over top of the berries.
- Bake the cake for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
- Place the cake on a wire rack and cool completely.
- Whisk the powdered sugar and lemon juice together. Drizzle over top of the cooled cake.
Recipe adapted from Food Network