Berry Crumble Cake: Your New Go-To Summer (or Anytime) Bake

Name: Berry Crumble Cake: Your New Go-To Summer (or Anytime) Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 300 g All purpose flour; 3 Eggs; 135 g Sugar; 130 ml Oil; 250 g Yogurt; 100 g Berries; 15 g Baking powder; 1 Lemon; 500 g Berries; 100 g Butter; 120 g Brown sugar; ¼ tsp Salt; 170 g All purpose flour

AuthorYun Zhang JohnCategorySweetsDifficultyBeginnerRating0.0

Yields8 Servings

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Berry Crumble Cake: Your New Go-To Summer (or Anytime) Bake

If cake and pie had a baby and raised it on good butter and fresh berries, it would grow up to be this Berry Crumble Cake.

It’s the kind of dessert that doesn’t try too hard — no flashy layers, no complicated techniques — just juicy berries, soft moist cake, and a golden, buttery crumble top that makes everyone think you secretly went to pastry school.

Spoiler alert: you didn’t have to. Let’s bake.

🍓 Why You’ll Love This Easy Berry Crumble Cake:

It’s easy. Like, truly easy. No fancy equipment, you can even mix it all by hand if needed.
It’s custimziable. I used in-season blueberries and raspberries here, but feel free to use any other in season fruit and even frozen ones in a pinch.
It’s one-bowl-ish. Ok, technically two bowls. One for the cake, one for the crumble. But still, we’re keeping your sink happy.
It works for everything. Brunch? Check. Dessert? Obviously. Mid-afternoon snack you swore you didn’t need? Yep

🧁 What Is a Berry Crumble Cake, Anyway?

Great question. A crumble cake is what happens when you take the best parts of a fruit crumble — that buttery, crumbly topping — and sprinkle over a layer of berries nestled on top of a simple cake base. It bakes up into this dreamy hybrid where every bite is soft, moist, fruity, and just the right amount of sweetness on top.

Imagine a muffin top married a pound cake and added some jammy berries for color.

💡 Tips & Tricks

Frozen berries? Totally fine! Use them straight from the freezer.
Boast the flavours: Add a splash of vanilla, almond, or citrus extract to the cake batter.
More texture: Add sliced almonds or chopped pecans to the crumble topping for extra crunch.
Don’t overmix. Stir until just combined. Overmixed batter = dense cake sadness.

📦 Storage & Leftovers

This cake keeps well covered at room temperature for up to 2 days, or in the fridge for up to 5. It also freezes beautifully — just wrap individual slices and defrost as needed. Pro tip: a quick warm-up in the toaster oven makes the crumble crisp again.

💬 Final Thoughts

This Berry Crumble Cake is the kind of recipe you’ll want to make on repeat. It’s unfussy, forgiving, and endlessly adaptable. Serve it with coffee, pack it for picnics, or pretend it’s breakfast because it has fruit in it (I won’t tell).

Let me know if you try it — I love hearing how you make it your own!

And if you enjoyed this recipe, hit that ❤️ or drop a comment below.

You Will Need

Cake

300 g All purpose flourApprox. 2 - 2.5 cups

3 Eggs

135 g SugarApprox. a half cup plus 1 tbsp

130 ml OilBoth neutral oil or olive oil...or even a mixture of the two!

250 g YogurtApprox. 1 cup. Any type of yogurt would work, but I would stay away from low fat ones.

100 g BerriesApprox. a half cup

15 g Baking powder1 tbsp

1 LemonZest and juice

500 g Berries

Crumble topping

100 g ButterApprox. a half cup

120 g Brown sugarApprox. a half cup

¼ tsp Salt

170 g All purpose flour1 cup

Instructions

Preheat oven to 350F / 175C.

In a large mixing bowl, add eggs and sugar. Cream together with a hand mixer or in the stand mixer until the mixture is light and fluffy.

With the mixer on, stream in the oil until mixture is fully emulsfied.

Add in the yogurt, lemon zest flour and baking powder.

Blend up the half cup of berries with the juice from the lemon that you just zested. Add this mixture to the rest of the ingredients and mix to combine.

In a separate bowl, combine all the crumble topping ingredients and use your clean fingers to rub the butter into the dry mix until it looks like coarse crumbs.

Pour the cake batter into the greased and floured 9 inch (23cm) springform cake pan, smooth the top evenly with a spatula. Spread the berries evenly in one layer on top of the cake batter and then sprinkle the crumble topping on top of the berries.

Berry Crumble Cake | Yun's Family Table

Bake in the preheated oven for 50-60min. You'll know it's done when the top is golden brown and a toothpick inserted into the centre comes out mostly clean - a few moist crumbs are fine. If the top is browning too quickly, you can loosely tent it with foil for the last 10 min or so.

Once out of the oven let it cool in the pan for about 15min, then carefully transfer it to a wire rack to cool completely.

Ingredients

Cake

300 g All purpose flourApprox. 2 - 2.5 cups

3 Eggs

135 g SugarApprox. a half cup plus 1 tbsp

130 ml OilBoth neutral oil or olive oil...or even a mixture of the two!

250 g YogurtApprox. 1 cup. Any type of yogurt would work, but I would stay away from low fat ones.

100 g BerriesApprox. a half cup

15 g Baking powder1 tbsp

1 LemonZest and juice

500 g Berries

Crumble topping

100 g ButterApprox. a half cup

120 g Brown sugarApprox. a half cup

¼ tsp Salt

170 g All purpose flour1 cup

Directions

Preheat oven to 350F / 175C.

In a large mixing bowl, add eggs and sugar. Cream together with a hand mixer or in the stand mixer until the mixture is light and fluffy.

With the mixer on, stream in the oil until mixture is fully emulsfied.

Add in the yogurt, lemon zest flour and baking powder.

Blend up the half cup of berries with the juice from the lemon that you just zested. Add this mixture to the rest of the ingredients and mix to combine.

In a separate bowl, combine all the crumble topping ingredients and use your clean fingers to rub the butter into the dry mix until it looks like coarse crumbs.

Berry Crumble Cake | Yun's Family Table

Once out of the oven let it cool in the pan for about 15min, then carefully transfer it to a wire rack to cool completely.

Berry Crumble Cake: Your New Go-To Summer (or Anytime) Bake

Ingredients Directions