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!

Crumb Cake Recipe sliced and garnished with berries

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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.

Berry Crumb Cake Recipe

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!

Ingredients for berry crumb cake with seltzer water or club soda in baking

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.

Using frozen berries for baking cakes in crumb cake

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.

How to test a cake for doneness with toothpick test

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!

P.S. If you haven’t already, please click to subscribe to our Youtube Cooking Channel and select the bell icon to receive notifications when we post a new video.

Print-Friendly Recipe for Crumb Cake:

Natasha's Kitchen Cookbook

Berry Crumb Cake Recipe

4.93 from 66 votes
Author: Natasha of NatashasKitchen.com
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 was SUPER EASY. One of our top easy cake recipes! | natashaskitchen.com
Berry Crumb Cake Recipe has a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. The crumb cake rises beautifully and looks stunning. No one has to know it was SUPER EASY!
Prep Time: 12 minutes
Cook Time: 48 minutes
Total Time: 1 hour

Ingredients 

Servings: 12 slices

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:

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

*For the berries, we used a combination of hulled and halved strawberries, whole blueberries and blackberries

Nutrition Per Serving

288kcal Calories46g Carbs4g Protein9g Fat3g Saturated Fat51mg Cholesterol69mg Sodium163mg Potassium1g Fiber22g Sugar190IU Vitamin A1.2mg Vitamin C59mg Calcium1.7mg Iron
Nutrition Facts
Berry Crumb Cake Recipe
Amount per Serving
Calories
288
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
51
mg
17
%
Sodium
 
69
mg
3
%
Potassium
 
163
mg
5
%
Carbohydrates
 
46
g
15
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
4
g
8
%
Vitamin A
 
190
IU
4
%
Vitamin C
 
1.2
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Crumb Cake
Skill Level: Easy/Medium
Cost to Make: $
Calories: 288

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Berry crumb cake sliced with layers of crumble topping, berries and softest cake

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

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Dorota
    May 20, 2023

    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☺️

    Reply

    • NatashasKitchen.com
      May 20, 2023

      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.

      Reply

      • Dorota
        June 3, 2023

        It came out absolutely amazing😍for sure will make it again!

        Reply

        • NatashasKitchen.com
          June 3, 2023

          Hi Dorota! So glad you loved this recipe. Thank you for the feedback.

          Reply

  • Sakshi Sinha
    April 19, 2023

    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

    Reply

    • Natashas Kitchen
      April 19, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Sakshi!

      Reply

  • Joy Jasinski
    April 6, 2023

    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

    Reply

    • NatashasKitchen.com
      April 6, 2023

      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!

      Reply

  • Tanya
    March 20, 2023

    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

    Reply

    • Natasha's Kitchen
      March 20, 2023

      Hello Tanya, I haven’t tried that to advise. If you happen to experiment I would love to know how it goes.

      Reply

  • Fran
    March 13, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 13, 2023

      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.

      Reply

  • Ginetta Primiani
    March 5, 2023

    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?

    Reply

    • NatashasKitchen.com
      March 5, 2023

      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.

      Reply

  • Guadalupe Barrios
    August 9, 2022

    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!

    Reply

    • NatashasKitchen.com
      August 9, 2022

      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.

      Reply

  • Agrita
    June 22, 2022

    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!

    Reply

    • NatashasKitchen.com
      June 22, 2022

      Hi Agrita! I think that would work.

      Reply

  • Donald
    April 9, 2022

    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.

    Reply

    • Natashas Kitchen
      April 9, 2022

      Altitude will impact that, but I’m so happy to hear it all worked out, Donald!

      Reply

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