With a mix of triple berries, buttery crumb topping, and sweet lemon glaze, there is no finer cake for summer than this berry buttermilk crumb cake. Perfumed with floral lemon zest and rich vanilla, this is a cake to revisit all season long.

Berry Buttermilk Crumb Cake

Infinitely adaptable based on your favorite in season berries, this cake is a dream for parties, 4th of July, and weekend guests (just call it a coffee cake, and serve up slices for brunch!).

Berry Buttermilk Crumb Cake

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Berry Buttermilk Crumb Cake

  • Yield: 14 servings

Ingredients

Crumb Topping

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter, melted

Cake

  • 2 1/2 cups flour
  • 3/4 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 Tbsp lemon zest
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups mixed fresh berries

Glaze

  • 1/2 Tbsp unsalted butter, melted
  • 1 Tbsp plus 1 tsp lemon juice
  • pinch of salt
  • 1/2 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350Β°F and butter and flour a 10-inch springform pan. For the crumb topping, combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with berries. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss berries with reserved flour mixture and gently fold into batter.
  3. Scrape batter into prepared baking pan (batter will be thick) and smooth with an offset spatula; tap pan sharply to remove air bubbles and sprinkle with crumb topping. Bake for 55 to 58 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Transfer to a wire rack and let cool for 15 minutes before removing sides from pan; let cool completely.
  4. For the glaze, whisk together melted butter, lemon juice, salt, and powdered sugar in a small bowl. Drizzle glaze over cake, and let set before serving. Store leftover cake in an airtight container at room temperature up to 2 days.

Notes

For the berries, I used a blend of raspberries, blueberries, and blackberries. If using large berries, such as blackberries or strawberries, halve or quarter the berries.


Nutrition

  • Calories: 350
  • Carbohydrates: 54

14 comments

  1. I love this combination of berries, too! What a fabulous way to start the day (or end the day or eat in the middle of the day—I’d do all 3).

  2. This is such a pretty looking cake that I would love to have for a summer get together! Love the crumb topping and a glaze to top it! πŸ™‚

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