Berry Crumb Cake Recipe (VIDEO)
Must-try Berry Crumb Cake Recipe with a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. This crumb cake rises beautifully and looks stunning. No one has to know it’s SUPER EASY!
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There is a surprising liquid ingredient in this cake which creates light and fluffy forkfuls of cake. Watch the crumb cake video recipe and print the recipe below!
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Berry Crumb Cake Recipe:
We absolutely love these single layer easy summer cake recipes like our (most popular) Blueberry Lemon Cake, this Easy Peasy Strawberry Cake, or our gluten free Almond Cake! They are quick to make and they disappear even faster. You don’t need any special equipment and most are baked in a single Springform pan (Amazon affiliate link).
We love this crumb cake because it’s very forgiving and you can use a variety of fruit to make it your own; even summer stone fruit like sliced peaches, plums or cherries… yum! I hope this becomes a new favorite for you.
Club Soda or Seltzer Water in Baking:
Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier along with pancakes, waffles and batters like tempura. Try your own experiments, replacing water with sparkling water/ club soda or setlzer water and see what happens!
Can I use frozen berries in baking?
- Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake.
- You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious.
- If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
How to Test a Cake for Doneness:
Most cake recipes will provide a range for baking times because not all ovens are created equal; some run hotter than others. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier timing given.
How to tell when a cake is done? It’s as simple as inserting a toothpick or thin wooden skewer into the center of a cake. You know the cake is done if there are no streaks of wet batter clinging to the toothpick. A few crumbs are ok but not wet batter.
Watch How to Make this Cake:
Watch Natasha Make this easy Crumb Cake. Let me know how many “TRICK SHOTS” you spot in the video and what you thought of that. I would love to hear your feedback!
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Print-Friendly Recipe for Crumb Cake:
Berry Crumb Cake Recipe
Ingredients
Ingredients for Berry Cake:
- 1/4 cup light olive oil
- 3 large eggs, room temp
- 1 cup granulated sugar
- 2 cups all-purpose flour, measured correctly
- 2 1/2 tsp baking powder
- 1 Tbsp lemon zest from 1 large lemon
- 1 tsp vanilla extract
- 1/3 cup seltzer water or club soda
- 10 oz mixed berries, 2 cups*
Ingredients for Crumb Topping:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 Tbsp unsalted butter, softened
- 1/4 tsp sea salt
Instructions
How to Make Berry Crumb Cake Recipe:
- Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.
- In a large mixing bowl using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed 5 minutes until thick. Stir in 1/4 cup olive oil.
- In a separate small bowl, whisk together flour and baking powder. Add 1/2 flour mixture to the batter, mixing on low speed just until incorporated.
- Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add 1/3 cup club soda, mixing until incorporated.
- Add remaining 1/2 of flour mixture, transfer to prepared pan and even out the top with a spatula. Place berries somewhat evenly over the top.
How to Make Crumb Topping & Assembly:
- In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your finger tips to create crumbs. Bake 45-50 min. until golden brown on top and a toothpick inserted in the center comes out clean. Ours was perfect at 48 min and be sure not to over-bake or the cake will turn out dry.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I’d pass you a slice of this loaded berry cake if I could! If you bake this cake, or any of our cakes, let me know and I’d love to see you post a picture of it in our private Facebook group (click here and request to join). Have a delicious week my friends!
Loads of Love, -Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
This cake looks so yummy 😋and I just wonder if I could use a rhubarb instead of berries. Should I use same proportions of it ?
I am almost ready to make it and cannot wait to try it(pregnancy craving for something sweet and sour at the same time) 😝.
Thank you for sharing with all delicious and easy to make recipes that I will be always making for my friends and family☺️
Hi Dorota! I’m so glad you are loving the recipes, thank you!
I have not tested rhubarb to advise but it sounds amazing. Let us know how it is if you experiment with it.
It came out absolutely amazing😍for sure will make it again!
Hi Dorota! So glad you loved this recipe. Thank you for the feedback.
I baked this cake for my mom’s birthday. I then baked it and sent it for my grandmom and dad back in india.
I am making to again today!!
IT WAS AMAZING! Thank you! <3
That’s just awesome! Thank you for sharing your wonderful review, Sakshi!
Hi Natasha! I made this berry crumb cake last year, it was so yummy. I may have left it in a bit too much cake wasn’t as moist want to make it again this Easter, can you replace buttermilk for club soda? Is that what makes it moist? Do you think it was just left in a Little too long? my oven heats faster than most….made lots of your dishes❤thank you for the tips
Hi Joy! I’m glad you loved it. I have not tested club soda to advise. This cake shouldn’t be dry, but yes, refrigeration can dry out the cake, especially if it is not kept in an airtight container. Be sure to watch my tutorial on measure your flour correctly HERE. If you are using too much flour, it will result in a dry cake crumb. Over-baking it can definitely dry it out as well, I recommend using an internal oven thermometer and adjust your temperature as needed. I hope that helps. Happy Easter!
Hi,
Is it possible to make this cake egg free while retaining the same texture. I want to bake a blueberry lemon crumble cake for my husband’s birthday!
Thank you
Hello Tanya, I haven’t tried that to advise. If you happen to experiment I would love to know how it goes.
This cake was easy to put together. I only had frozen berries and I did have to leave it in ovenabout 15 minutes longer. My crumb topping was very crumbly after baked. Wasn’t sure if was supposed to be that way. Overall a great cake for coffee.
Hi Fran! I’m glad you liked the cake. The crumble on top is crumbly but could be more crumbly depending on how your ingredients were measured or if you used too much flour and the crumb was too dry.
Hi Natasha, so I made the cake today. Was wondering why as the cake was cooling in the springform pan it started to dip in the Center quite a bit. Any idea why that would happen?
Hi Ginetta! Did you use a smaller pan by chance? I encourage the use of an internal oven thermometer if you don’t already use one. If your oven runs too hot, it could cause the cake to rise too fast and then sink in the middle. Also, be sure to measure the baking powder correctly, using too much leavening could do this. I hope that helps.
I made the berry crumb cake today, when I gotta tell ya I did everything exactly like the ingredients was written out. And it came out very dry. Will not be making this recipe again. looks very pretty though!
Hi Guadalupe. I’m sorry you had that experience. Two common reasons could be that it is over-baked. Ours was perfect at 48 min but depending on your oven, you may need to take it out sooner. It is done when a toothpick comes out clean. Also, be sure to measure your ingredientscorrectly. Using too much flour can cause it to be dry. I hope that helps if you give this recipe another try.
Hello Natasha!
As I don’t like the taste of all citrus fruits zest in desserts can I use 1 Tbsp lemon juice instead of 1 Tbsp lemon zest from 1 large lemon?
Thank you!
Hi Agrita! I think that would work.
Awesome!
As I stated last week I’m hooked.
I made this cake Last Sunday and it’s a total hit. I probably should have baked 5 minutes longer than you “different oven different altitude”.
I’ll definitely be making this one again and offen.
Altitude will impact that, but I’m so happy to hear it all worked out, Donald!
I just made mine with frozen berries, middle of the oven, and it took approximately 80 minutes. I also used a glass dish so I could check for browning!
Thank you for sharing and thank you for the review, Ralph.
Hi Natasha!
I make a lot of your recipes – so thank you for all your recipes and videos! Question though, you never show us how to get the cake off the springform bottom. Please give us your tips for that! Thank you!
Hi Laura, I usually slide a thin spatula underneath.
Hi , I just wanted to ask if I can use frozen berries instead?
Hi Layla, fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake. You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious. If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
Hi Natasha!
Could you please share gluten free sugar free recopies? I use monk fruit as sugar substitute and almond flower for gluten free but when I change it in tour recipe it doesn’t come right.
Hi Irit, thank you for sharing that it didn’t work with those substitutions. I don’t typically use artificial sweeteners in my baking so I am not an expert on that. If anyone else has suggestions, please share in the comments and thank you! One reader reported good results using a gluten-free flour though.
Hi Natasha, I made most of your recipes for my families, and all of them are love it. Just one question about this cake, can I use raspberry instead of blackberry? Thank you 😊
Nice to know that your family loves my recipe. I haven’t tried using raspberries but I think that would work okay!
Hi there, you can check these Gluten-Free recipes on my website.
I have used King Arthur Baking Measure for Measure flour with great results.
This recipe looks so yummy. I want to make it for sure. Please let me know what size cake you recommend. Thanks & will be looking forward to baking it soon.
Hi Folomena, we used this Wilcon 9″ springform here.
Hi Natasha, First i want to thank you for such an easy to make recipe’s. I want to ask what is the measurement for the cake pan you have use for this berry crumble cake ?
We used a 9″ Springform pan for this recipe.
Hi Natasha
This looks delicious. Can I make this a day ahead? Do I store it in the refrigerator or can I leave it at room temp for the next day? If yes, How do I serve it the next day (warm/cold)?
Hi Jennifer, we have refrigerated and we have also left it out, covered at room temperature overnight and either way works. I haven’t tried freezing it yet to advise.
Hello Natasha,
I’m in Italy and light Olive Oil is not available.
Can I substitute with Sunflower Oil? I thing using regular Extra Virgin Olive Oil might affect the taste of Cake.
Thank you.
Hi Isabelle, I would use another cooking oil that doesn’t have flavor. Sunflower oil is usually better for salads as it imparts a distinct flavor. Canola oil or vegetable oil would work better.
Delicious! Didn’t have seltzer water so I used finger ale. Moist and flavorful. Will make again.
I’m so glad that worked out, Carol! Thank you so much for sharing that with me!
Hi Natasha,
I was wondering, can I use butter instead of light olive oil? I buy regular olive oil but no the light. Thanks, I have made your corn chowder recipe and it is so yummy.
Hi Liz, I haven’t tried this with butter in place of olive oil to advise on the outcome.
Thank you for sharing this lovely recipe.
I made two batches at ones. And everybody just loved it.
Xxx
You’re so welcome! I’m glad the recipe was a hit!
Hi Natasha,
Can you kindly confirm the measurement for the oil? Its stated “ 54 ml light olive oil 70 ml” on the recipe….
It it 54ml or 70 ml?
Appreciate your reply,
Anne
Hi Anne, it is 60 ml. Sorry about that, I’m not sure why it displayed that way. 1 cup in US is 240ml for a liquid measure. 1/4 cup = 60 ml.
Loved all your recipes. I made chicken Alfredo and also the shrimp pasta, your salmon recipe. I made your strawberry and triple berry crumb cake. Your recipes are easy to follow. Thank you for sharing them. Ofelia
You’re very welcome, Ofelia. Thanks for sharing that with us, I hope you’ll love all the recipes that you will try!
Hi Natasha! I am wanting to use Monk Fruit with erythritol and almond flour instead of sugar and flour. Will they work for this recipe?
Hi Debbie, without testing those substitutions I don’t know if that would work. If you experiment, please let us know how that worked out.
Hi can I make without eggs if yes what is the substitute? Thanks
Hi Baljit, I haven’t tried that substitution to advise on the outcome. If you happen to experiment I would love to know how it goes.
Hello Natasha! May I know how to store this? I made it today for my friend’s birthday, which is tomorrow! I wonder if the crumb will stay crispy until tomorrow?
Hi Angel, we have refrigerated and we have also left it out, covered at room temperature overnight and either way works. I haven’t tried freezing it yet to advise.
Hi – went to make this but couldn’t figure out – what does 2 cups grams in the all-purpose flour measured correctly ingredient list mean?
Is it 2 american cups measured or is 2 grams -which I don’t know how to translate into 2 american cups.
Hi Chris, I’m not sure why that word grams was there. I removed it. It’s 2 cups and if you click on Metric in the recipe card, you will see the measurement in grams. Sorry for the confusion.
The taste was delicious and the club soda was a good idea to give the cake a lovely lift. But the base of the cake was far too dry 🙁 I took it out as soon as it was done, 46 minutes exact. It was perfect near the streusal topping, so I may use butter instead of olive oil next time.
Really good recipe, easy to make with nice cake texture. Only recommendation is to cut back on the sugar. Used 2/3 C for the cake batter and 1/3 C for the crumbles. Also, used gf flour, just added a bit more club soda for the extra moisture needed.
For crumbles, meant to be 1/6 C, not 1/3 C.
Thank you so much for sharing. I’m sure others will be curious about making this gluten-free.
Mike, how did the crumb topping turn out with the GF flour?
Just made and tried this amazing cake!! The only thing I changed was I used gluten free flour!! WOW so easy to make and very delicious! Thank you Natasha for sharing these recipes.
Hi Koula, you are very welcome! I’m happy to read your comments and feedback, thank you for sharing that with us!
Can you freeze after baking?
Hi Tina, we have refrigerated and we have also left it out, covered at room temperature overnight and either way works. I haven’t tried freezing it yet to advise.
Hi Natasha! I live in Denver, CO., what changes do I need to make to this delicious recipe??
Thanks, Angie
Hi Angie, I’m assuming you’re referring to the elevation change? I don’t have experience baking at high elevation, I recommend and online search for changes due to that.
This cake looked so luscious I just had to make it! I was never so disappointed in a recipe in my life. To be fair I didn’t have ap flour so I used bread flour and instead of strawberries & blue berries I used Cherry tomatoes & raisins. Just kidding, I followed your recipe to the T and it was fabulous! By the time I thought to take a picture it was all gone!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha – do you have a cookbook?
Hi Sonja, not at the moment but I am already working on it. I’ll definitely share it with everyone when it’s ready.
This cake would have been perfect had it not fallen in the center and was seriously under baked with raw batter in the middle. I followed the recipe to a T and even put it back in the oven for an extra 5 minutes. So something is seriously wrong with this recipe since my oven is calibrated for perfect baking temp and even tweaking it did not help. It is sad to waste such expensive ingredients.
Hi Krysty, I haven’t had that happen before. Make sure to have the oven fully preheated before putting it in and use the same size of baking dish as recommended in the post.
That’s what I’m looking for, what size pan to use. Your instructions just to prepare the pan etc. What size is used. Thanks
We used a 9″ Springform pan for this recipe.
I had used frozen berries and had to cook much longer as the middle was not done. It was delicious even though the edges were a little overdone. I plan on making again tomorrow and will use fresh berries instead so I don’t have that issue!
I forgot to add that I used a white claw (!) as I didn’t have any club soda. It had a little white claw taste but was still good!
Good to know that, Ann Marie. Thanks for sharing that with us!
Hi, Natasha. Want to try this recipe tomorrow. Is the butter for the crunchy topping cold? In order to be easily incorporated with the other ingredients? Thanks!:)
Hi Lavinia, the recipe calls for: “4 Tbsp unsalted butter softened” which is room temperature.
Thank you! I made it today and it is delicious! I should have added a little more flour (mine was a kind of wet flour) ’cause the fruit deepened into the batter and the batter was not so well grown. I’ll know this next time.🤗
Would it be possible to use lemonade or fizzy water instead of soda ? Many thanks in advance.
I can’t wait to try it x
Hi Teresa, most fizzy water will work like a club soda. That should work.
Hi Natacha! I made this cake for our sunday brunch and it was amazing, everybody loved it. It was so so good that it was all gone after a few hours. I think that it’s one of the best cakes that I made. I’m going to make it again this week for my mum. I’m sure she’s gonna love it. Thank you!
Hello Ana, thank you for sharing that with us. I’m so happy to know that everyone loved this cake recipe. I hope your mom enjoys it too!
It’s is lovely :). The bake is not too difficult and results in a fluffy sponge with nice crumbles. It took me a bit longer to bake but the result was still a moist cake.
I’m glad you loved the end result, Caroline. Thanks for your great feedback!
Hi Natasha,
I always like either milk or sour cream in my cakes. Can I skip the club soda and add sour cream or milk instead? if yes, how much?
Thank you
Hi Karina, I honestly haven’t tried that so I’m not sure how it will affect the outcome of the cake.
Thank you dear
Made this this morning to send with my daughter back to college. They were a big hit. The only change was I made them as muffins instead of a cake. Love your recipes Natasha!
Awww that’s the best! Thank you so much for sharing that with me, Jackie! I’m all smiles!
Hi Natasha!
Such a lovely recipe again! My husband requested cherries in it and A LOT of cherries so I doubled the amount. I served it with vanilla sauce and cream. It was amazing!
I’m so happy you enjoyed that. Thank you for sharing that with us, Aqilah!
You are terrific… Just watching you, you have to try to make it too. You are great, and your handsome husband is sosooo lucky. Keep up the good work.
Victoria P
You’re so nice! Thank you Victoria!
So yummy, it came out moist & flavorful. I added a glaze made with cream cheese, lemon juice & powdered sugar. It didn’t need it but it was definitely over the top! Thanx for sharing this great recipe, will pass it along & most definitely make again! Wish I could leave the pic I took of it before I gave it to a friend!
That’s just awesome!! Thank you for sharing your wonderful review, April!
I was wondering if you could use frozen fruit…..when fresh is not in season?
Hi Vinny, Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake. You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious. If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
I am interested in making this cake for a graduation barbecue. I think blackberries have seeds and if they do how would you get them out?
Thank You
Hi Melinda, there isn’t an easy way to remove blackberry seeds from whole berries unless you turn it into a puree and strain. It might be much easier to just use a different berry.
Strawberry’s and blueberries have seeds too, actually all berries. Natasha is right to puree them and strain them, but I think it would be ruining the look of this cake. When you cut a slice of this cake and see those beautiful berries, it’s a piece of art and delicious too.
I’m very excited to try this recipe for Easter dinner. I can’t seem to see what size springform pan we should use. Would it be a 9 inch?
Hi Judi! We linked the pan in our description 🙂 We used a 9″ Springform pan
Hi Natasha. I love all your cooking and baking. I would love to try make this cake for my own birthday. But I have gluten issue. Can I substitute Bob’s Mill 1:1 gluten-free flour for all purpose flour? Thank you for your time
Hi Natalie, I haven’t tested this as a gluten-free cake but one of our readers, Kari, reported the following great results making this gluten-free: “I used a Pillsbury gluten-free cake mix and then I just incorporated the rest of the recipe like normal. For the crumbs I used cup 4 Cup gluten free flour.”
I’m thawing out my strawberries from last years crop now and will make this tomorrow. But I wanted to let you know that I could not print the recipe. My printer printed out a few lines from the second page and that was it. So what I did was Save it as a PDF and then opened the document and printed it and both pages came out perfectly. I thought it was my printer, now I know it’s your Print button. Just wanted to let you know. Can’t wait to taste this tomorrow. I am adding some Tapioca to the strawberry’s and a little Orange extract to give it some kick. But in the summer I will have blueberries, blackberries and fresh strawberries and will be making this again with fresh.
I’m happy you enjoyed that, Gloria! The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
The print icon is in the recipe card on the right hand side. I click it and it brings you to a friendly print page and when I printed it two sentences came out. I got the print to work by saving it to a PDF. I have used computers, programs, printers, scanners for over 30 years, trust me, the print icon didn’t work. But I’ll try it again, my computer was updating at that time.
Thanks, waiting on the club soda so I can bake this cake, can’t wait.
Hi Gloria, can you tell me which browser and device you were using to print the recipe? I am not able to recreate the issue on my end but I definitely want to make sure it is working for everyone. Thanks!
Yes, I use Microsoft Edge the newest version, 11, I think. I tried it again yesterday it did the same thing as the day before. It has to be because I am using Edge. I’m glad your testing it because I’m sure it’s not my printer, internet or me. By the way, the recipe came out perfect using frozen strawberry’s. I did keep it in a little longer (per my son’s instructions, against mine) and it was a little dry but not too dry. I did take photos. I will make it again in the summer when my garden is full of fresh berries. It’s a keeper, printed and in my recipe box. I use an old bread box for recipes. I like to print them out.
Hi Gloria, sometimes the blogging platform doesn’t update as quickly as a brand new web browser which seems to be the issue here. Hopefully the developer will release an update shortly to solve that issue. In the mean time, I would suggest trying the chrome browser as I am not seeing any issues using that one. I’m glad you enjoyed the recipe!
Hi Natasha,
My daughter is allergic to blueberries so I was wondering if I could substitute the blueberries with raspberries.
I think that would work okay! I hope she loves it!
Hi Natasha, I’ve made the cake but it came out rather dense and dry; it raised a lot, but it’s not fluffy like in your photos; it stayed in the oven for 48 minutes.
I’ve measured the liquids with the small individual cups for flour instead in a glass measuring cup ( I’ve noticed after it’s a big difference between 1/3 small cup of water and 1/3 cup water measured in the big glass cup). Also, by error, I’ve added the two halfs of flour one after another and then the soda water in the end.
I’ll try it again, but I see most of the comments indicate the same problem : being dense and dry.
Maybe more liquid should be added? As well I think it’s not sweet enough.
Thanks for your great recipes, the peach cake and blueberry muffins came out perfect every time.
Ingrid
Hi Ingrid, I’m so happy you are enjoying some of our most popular cakes! I am always happy to help troubleshoot – we test our recipes multiple times prior to publishing and this one consistently had a soft fluffy texture. I wonder if any of the elements of the recipe were altered (measuring correctly is important so that may be it). You might consider the temperature of the ingredients, tools used for mixing, altitude. You can add a frosting to the cake if you prefer more sweetness. This is the type of cake that can be served at a brunch or after breakfast and is not intended to be overly sweet, but you could add a little more sugar if desired.
thanks for sharing the receipe of Berry Crumb Cake.It looks super delicious. I have been waiting a long time for a dessert recipe.
You’re so welcome, Daima!!
Hey there natasha darlin good lovely evening made this cake yesterday and today it’s nearly half gone wow omg the seltzer water really did the trick thanx so much for the tip used a combination of strawberries and cherries (have an overabundance of them so figure it’s a really great awesome way to use them up) and I must say the strawberries and cherries pair really very well together and wow that buttery crumb topping seriously blew me away girl this one is a keeper am definitely making it again thanx so much for sharing can’t wait for more cheers
You’re so welcome Tzivia! I’m so happy you enjoyed this recipe!
This looks delicious! How did you do the trick shots? They sure look tricky! I saw at least 4.
Thank you for noticing Elena! We enjoy making these videos fun and exciting for you all. My husband is the master behind the camera, he is so talented!
Am really enjoying this recipe! Have tried it several tones now. (Have even made it with success using a gluten-free flour mixture.) The seltzer really does help to lighten the batter and give the cake nice texture. I am going to make it today with peaches & blackberries for a change up!!!!
Hi Lisa! I love the idea of peaches and blackberries!
Would I be able to use a carbonated mineral water such as Perrier instead of seltzer water?
Hi Mary Beth, yes that would work well.
i was wondering if lemon flavoured perrier will affect the taste/result as that is the only flavour i have at the moment
Hi Mon, that should work fine and I wouldn’t worry about the lemon flavor.
Made this today changed flour to gluten free all purpose. Used my home grown blackberries frozen and a few strawberries fresh.
Cooked in square pan. It came up huge and tasty! Love the crumble on top. Took 50mins in a 160 fan forced oven.
Thank you for sharing that with us. I’m so glad to hear it worked out nice 😀
Hi Natasha, am planning to make this tonight, but i only have lime/lemon flavored club soda. would that work? or it needs to be flavorless club soda? thanks
ps: Thanks for sharing your awesome recipes!! most of them are a family favorite!! 🙂
I haven’t tried it with flavored soda but it should still work. IF you experiment please let me know how you like it!
Hi Natasha, I absolutely love your recipes. As far as the desserts go, can you use sugar substitute in the recipes? Would the measurements be the same and would it come out as well as using sugar? Thank you. 🙂
Hi Susan, I honestly have not tried substituting so I could only guess. There are some recipes where readers have shared that they experimented but I can’t remember which ones off the top or how they did it. You might try searching the comments on specific recipes.
Hi Natasha, can we use apple sauce instead of olive oil? Will it be the same amount? Thank you much!! 🙂
Hi Sarah, that is a great question! I haven’t tested that but I think may work. If you experiment, let me know how you liked the recipe.
Hi Sarah, I haven’t experimented that way so you’ll have to test it. I wish I could be more helpful with that!
hi NATASHA
I love coconut can I add it in this recipe ?
in this case I can less the flower ?
please give me the answer before tomorrow I need to make it for my party
Hi Mona, Honestly, I haven’t tested that but I think it could work. Were you thinking of incorporating the coconut into the batter or into the crumb? If you experiment, let me know how you liked the recipe.
Hi Natasha the cake looks so good. In this cake you use club soda, in the blueberry cake you use sour cream whats the different?
Hi Paola, they base of the cake and texture are both very different. This one is a softer lighter crumb than the blueberry cake.
what size of springform cake you use? thanks
Hi Lina, We usd a 9″ Springform pan.
We harvested a big bowl of blackberries yesterday… your cake is now in my oven baking. Is it breakfast time yet??
I can’t wait to try it!
Thank you for sharing that with us! I bet your home smells lovely right now!
How are you so skinny after trying all these recipes? Do you work out half of the night?
Ha ha!! No not exactly! 😉 I just enjoy things in moderation. We try to do low gluten and a low sugar diet and really only enjoy dessert 1 to 2 times a week at home (not including regular chocolate indulgences lol).
Hi Natasha!
Could I use canela oil instead of olive oil?
Thanks
Sorry, CANOLA oil
You definitely may. It might slightly adjust the flavor but should work just fine.
Hi Natasha,
1. Can I double the recipe to make a double batch, or do i need to make a single batch at a time?
2. Does the cake need to be refrigerated for serving the next day?
Thank you so much!!
Hi Sarah, I haven’t tried doubling the recipe so I’m not 100% sure how that would work or if any modifications would need to be made. If you experiment, let me know! We have refrigerated and we have also left it out, covered at room temperature overnight and either way works :).
I made this tonight for Father’s day tomorrow, and it looks incredible! Mine ended up much taller than yours but it looks fantastic. To be fair I haven’t tasted it yet (other than the crumb on top), but it looks and smells incredible, and was so easy!
That’s so great!
Hi Natasha,
I made this cake yesterday. It took almost 1 hour and 10 min and the cake was very dry.
Any reason for this to get it better next time?
Hi Marjanne, overbaking is the primary reason for the cake to be dry. Try the toothpick test in a couple of spots around the top at the time specified in the recipe. I wonder if you may have hit berry juice and thought it needed longer baking? As long as you aren’t seeing wet batter on the toothpick, it is done
Hi Natasha,
I made this cake yesterday. It took almost 1 hour and 10 min and the cake was a bit dry.
Any reason for this and solution to get it better next time.
Hi Kala, overbaking is the primary reason for the cake to be dry. Try the toothpick test in a couple of spots around the top at the time specified in the recipe. I wonder if you may have hit berry juice and thought it needed longer baking? As long as you aren’t seeing wet batter on the toothpick, it is done 🙂
Thank you Natasha.
Its so nice to get prompt responses.
I also tried your Madeira Chicken and turned out so good that i had hardly any left.
This. Looks. So. Good! Do you think I could make the cake using Splenda or Swerve? We are trying to cut calories wherever we can and find we like the taste of these products. Would appreciate your thoughts. Will be back to rate it when I’ve baked it!! Thanks!
Hi Judy, I honestly haven’t tried that so it is difficult to make that recommendation. If you experiment, please let me know how it goes! I wish I could be more helpful with that.
Could I use a mix of frozen berries for this cake?
Hi Anna, Fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake. You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious. If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
Hi Natasha, I have just made this yummy cake but its been like 55 in and the top is not yet done. Any reason why??
Hi Kala, could you possibly be baking too low in the oven? It helps to have the cake in the center of the oven. You can set to broil for a couple of minutes if you want the crust to be a little more golden if that is what you are looking for, but the crumb on top doesn’t have to brown to be done. I hope that helps! 🙂
Thanks Natasha. Your videos are awesome
You’re welcome!
One word. Delicious! Every time I make a cake from your recipe I think “that’s it.. this is my new favorite, it doesn’t get better than this” and then BAM! You post an even more delicious recipe. You’re the only site that I keep coming back to for just about everything since I got married 5 years ago. I love the video recipes and it’s so awesome to watch you grow throughout the years! You make the Slavic community very proud! Congrats on all your accomplishments and wishing you many more to come!
P.S. looking forward to seeing you on the Food Network in a few years 😉
I am so happy you love the recipe and our blog. Thank you so much for sharing your amazing review and feedback. Feeling so encouraged. I sure appreciate you!!
Instead of using club soda could I substitute with a can of lemonade. Would this work; i guess it would also increase the sugar content. Interested to hear your view. Love the ideas you come up with and the simplicity. Keep it up.
I Pali, the carbonated water will work best to achieve the same fluffy texture. I think lemonade could work, but I haven’t tested it myself. If you experiment, let us know how it goes 🙂
Natasha, I made your cake today and it is amazing. My top did not look exactly like yours- mine was more cracked and it took 55 minutes to cook through completely. It is just a little dry —probably should have taken a chance and taken it out earlier. The berries taste amazing and it really is a delicious cake! Will absolutely make it again! Thank you for sharing!
I’m so happy you enjoyed that, Charlene. Thank you for sharing that with us,!
Hi Natasha- if I don’t have club Soda – can I just omit ? Hoping to make tonight! Thx
Hi Karen, water would still work but you will achieve that optimal fluffy texture with a carbonated soda.
Can I use the same amount of gluten free flour?
Hi Natalie, I haven’t tested this as a gluten free cake but one of our readers, Kari, reported the following great results making this gluten free: “I used a Pillsbury gluten-free cake mix and then I just incorporated the rest of the recipe like normal. For the crumbs I used cup 4 Cup gluten free flour.”
Hi Natasha,
This cake looks delicious! I was wondering if I could use vegetable oil instead of olive oil?
Thanks,
Cindy W
Hi Cynthia, You definitely may. It might slightly adjust the flavor but should work just fine
Hi Natasha, may I know how many gram is 4 tbsp of unsalted butter?
Hi Irene it is about 56 grams.
I baked it this morning, thanks for the wondering recipe Natasha!
You’re very welcome!
Such a creative video! Love it Natasha! The cake looks so so good! I wish I wasn’t on my Keto diet at this point haha!
Thank you so much Katy! I sure appreciate that amazing compliment 🙂
Could I make this the day before for a party the next day in the evening?
You definitely can, Olesya!
Thank you Natasha so much for an amazing recipe, the outcome is very yummy! But I have a question, my fruits are too sour though, do you think I can just mix the berries with sugar, like you did in the blueberry/strawberry pie?
Hi Vicki, I’m so happy you liked it! I don’t have a strawberry blueberry pie so I’m not sure what method you are referring to. I think it would be ok to toss the berries in sugar but if you do that, toss just before putting them on the cake so the sugar doesn’t cause them to juice out. You might also add just a little more sugar to the topping instead.
Hi Natasha! Thank you for all your recipes. I really want to make this delicious cake. Buy my family and are watching our sugar intake. Is there any way to make this cake low sugar. Thank you so much for your time.
Hi Maria, you could cut it down by probably 25% and not affect the cakes outcome too much. I hope that helps!
I want to make this as mini cupcakes.
What would the cooking time be for that?
Hi Anna, I haven’t tested it that way so you may need to experiment with bake times. It sounds like a good idea! I would start at 350˚F for 20-30 minutes. If you experiment, please let me know how it goes! 🙂
Love this cake and will make it this weekend for Father’s day.
I was looking at hair over your shoulder and when you shake your head. Are you not worried your hair will fall into your bowl?
Hi Debbie! I pummel a whole bunch of hairspray in there so the chances are slim :). Since I am baking these things for my family and not in a commercial kitchen, I don’t worry too much about it 🙂
Some people are such tools. Worry about your own hair!
You are truly inspiring me to be better on so many levels Natasha ! Thank you !
I’m so inspired reading your review. Thank you!
Instead of olive oil can u use canola oil instead?
Hi Tammy, I haven’t tried it but I think it would work.
Just made this cake yesterday and it was delicious! I only wish I had doubled the crumb topping because it was so good. 🙂
Hi Kay, I am seriously so happy to hear that! Thank you for the wonderful review. That little hint of salt in the crunchy topping is irresistible to me as well 🙂
My cake came out very dense (not light and fluffy) and sunk in the center….what did I do wrong?
Could I layer the fruit and cake batter next time so the fruit is more evenly dispersed?
Hi Darcel, I haven’t had that experience but I am always happy to help troubleshoot. Normally the amount of fruit wouldn’t weight it down unless the amount of fruit was increased. In that case, it would be safer to layer. Also, be sure to beat the eggs and sugar sufficiently until thick (using a high speed mixer and for the time specified), finally, omitting baking powder or using old baking powder could also be the culprit since the cake relies on that to rise. I hope that helps!
My crumb always sinks into the cake. What am I doing wrong?
Hi Linda. I definitely recommend checking your oven temperature. If the temperature is off and you have to adjust your cooking time to bake longer, that may be the issue. The cake has to set quickly to hold the crumb topping up. So baking longer may impact that. Did you make any adjustments to the recipe that we can troubleshoot?
None the cake was wonderful. Thank you so much for your help.
I am so happy to hear that! Thank you for the amazing review! 🙂
What size springform pan
Hi Lynn, We used a 9″ springform Like this one
Hi Natasha, This cake looks delicious! I’m excited to try it. I am a long time follower of your blog and am grateful for all the wonderful dishes you share. I did want to comment on the “trick shots” though. I find some of them to be very unpleasant. For example, the part with the “second you”…it’s just very odd and a bit disturbing. I might as well mention that also the videos that show food being accidentally dropped on the floor (hence wasted) makes it seem like there is a lack of gratitude and value for the food we have on our tables…I’m pretty sure you have no such intent, but that’s how it comes across at times….
Hi Vera, I hope you love the cake! We are experimenting with making the videos more entertaining and surprising. We enjoy it and see it as a creative challenge and so far we have had all positive reactions, but we appreciate your input.
Vera, I agree! And others that I know that follow her have mentioned the same things so we’re not alone. 😉 Otherwise, I really enjoy the recipes and look forward to them. I just don’t personally care for all the “entertainment”. A little is cute and all but now it’s become a bit too much for my taste.To each their own though!
Hi Anna, we do try to do things out of the box and unexpected. It’s great that people even noticed and are talking about it. I know we will never please everyone 100% of the time and that’s ok (you’d be surprised to know how many people email me on a regular basis telling me I should wear a hairnet), but we are very proud of our work and being creative at it. We love making great recipes and taking that extra step to keeping it entertaining for people.
You are way overthinking this. I appreciate that about Natasha’s channel – that she isn’t like everyone else and her videos are fun and surprising but never in an offensive way. There is plenty of garbage entertainment out there and it’s refreshing to see good entertainment. My kids watch Natasha’s videos and they make them laugh. Keep doing what you’re doing girl!
Thank you Victoria! That is so inspiring! I have heard that from quite a few of my readers that their kids watch our channel on youtube and it’s the sweetest thing. Thanks so much for sharing that with me!
I loooove everything you make. Everything is super delicious and beautiful. I just have one question. The club soda is it 1/4 or 1/3 cup. In a recipe it says 1/3 and in the instructions it’s 1/4. Thank you so much for wonderful recipes.
Hi Siran, thank you so much for your amazing feedback! It means so much to us. 1/3 cup is correct. Sorry about that typo in the instructions. I hope you love the cake!
I can’t wait to make this cake tomorrow! It looks super delicious. I have been waiting a long time for a dessert recipe.( I make whatever new desserts you post almost right away) Thank you!!! 🙂
Awww that’s the best! Thank you so much for sharing that with me, Kay :). I’m all smiles!