This is a Must-try triple Berry Cake Recipe. It has a buttery crumb topping, a juicy layer of strawberries, blueberries, and blackberries, and a soft, airy cake.
There’s a surprise ingredient here that creates light and fluffy forkfuls of cake (and no one has to know it’s SUPER EASY). Watch the video tutorial and you will be a pro in no time.
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Triple Berry Cake Recipe
We absolutely love this single-layer, easy summer cake recipe. It’s similar to our most popular Lemon Blueberry 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.
Easy Berry Cake Video Tutorial
Watch Natasha Make this easy Berry Cake. If you haven’t already, please subscribe to our YouTube channel and select the bell icon to receive notifications when we post a new video.
Why You’ll Love This Recipe
Let’s start with the obvious—it’s easy, versatile (see all of the variation ideas below), and stunning! It also has a surprising ingredient that gives this berry cake a fantastic crumb.
Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier, including pancakes, waffles, and batters like tempura. You can use unsweetened and preferably unflavored sparkling water, club soda, or seltzer water here.
Variations
We love this berry cake because it’s very forgiving and you can use a variety of fruit to make it your own. I hope this becomes a new favorite for you.
- Stone fruit – peaches, nectarines, plums, cherries
- Tropica fruit – peeled and diced mango
- Berries – Raspberries add sweet-tart flavor
- Try this combination: peach and blueberry cake – use 1 cup peeled and sliced peaches and 1 cup blueberries.
Can I Use Frozen Berries?
We prefer fresh fruit here, but you can incorporate frozen berries into your cake with a few adjustments. Keep in mind frozen berries may be more likely to sink deeper into the cake.
- Do not thaw – use berries straight from the freezer.
- Coat in flour – toss the frozen berries in 1 Tbsp of flour to help keep them from sinking down.
- Adjust the Baking Time – If using all frozen berries, it would probably take 5 to 10 minutes longer to bake. Check at 45 minutes for doneness with a toothpick and add more time as needed.
How to Make Berry Cake
- Quick prep – preheat your oven to 350˚F with a rack in the center of the oven. Dot the bottom of a springform pan with butter and line it with a circle of parchment paper (the butter will help the parchment stay in place).
- Beat together eggs and sugar on high speed for 5 minutes. It should be thick and pale in color. Stir in olive oil just until incorporated.
- Whisk together the flour and baking powder in a small bowl. Add half of your dry ingredients to the batter. Mix on low speed just until incorporated so you don’t deflate your batter.
- Add zest and vanilla and mix on low speed. While mixing on low, slowly pour in the club soda. Stop mixing as soon as it’s blended in.
- Add the remaining flour mixture then spread the batter into your prepared pan and top with your berries.
- Make the Crumb Topping – combine the crumble topping ingredients in a medium bowl and use your fingers to rub the mixture together until coarse crumbs form. Bake for 45-50 minutes until golden brown on top and a toothpick comes out clean. Do not overbake or your cake may be dry.
How to Test a Cake for Doneness
Not all ovens are created equal – some run hotter or cooler than others which is why I highly recommend investing in an in-oven thermometer. They are inexpensive but will improve your baking. My own oven is 25 degrees cooler than it should be when it’s preheated. Most cake recipes will provide a range of baking times. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier time 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.
More Berry Recipes
If you loved this Berry Cake and fresh summer berries, here are some more great summer berry recipes. I especially love them baked into desserts when they release their natural pectin and become jammy and syrupy, like in our Blueberry Pie – so good!
- Strawberry Sauce
- Blueberry Bread with Lemon Glaze
- Strawberry Cheesecake
- Blueberry Crumble
- Strawberry Pretzel Salad
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Easy Berry Cake with Crumb Topping
Ingredients
Ingredients for Berry Cake:
- 3 large eggs, room temp
- 1 cup granulated sugar
- 1/4 cup light olive oil
- 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
Filed Under
Good Things
Did you do a double-take? 👀 I love how my husband Vadim adds fun video edits that keep people smiling. Going forward, I’m going to use this space below the recipe card to share something good, something that will make you smile, inspire you, and stir up joy. It will probably evolve 😉. In a world that seems to have a lot of bad news, I’ll be here to share something good.
P.S. Stay tuned for Friday’s new video for a Strawberry Salad from our new cookbook. I can’t wait to share it with you! Loads of Love, -Natasha
I love your recipes have a separate file for just your meals. I’m wondering if you could start doing some post on healthier desserts without sugar. So many times I click on your dessert and go oh my God that looks so good but it’s filled with sugar. Anyway just a request
Hi Joyce, thank you so much for that suggestion. On my blog menu above, I do have a diet recipe category, I hope you find some options that would work for you.
Lovely……its put the day in order
In fact, I always fall in love with your recipes even though am a poor cook
This looks amazing.. and I think I have the ingredients. Can I use frozen berries?
Hi Veronica, I hope you love this recipe. I address your question in the “Can I Use Frozen Berries?” section of the recipe post. I hope you find that helpful.
Can I use frozen berries or do they have to be fresh?
Looking forward to making this cake
You can check this part in the recipe “Can I Use Frozen Berries?” I have given some tips there.
I love all your dessert recipes… I bring them for my co-workers to enjoy, as I am a diabetic and can’t much sweets. But your recipes are easy to follow and not overly sweet. My coworkers love them all… Thank you. Now I’m going to try this triple berry cake…
Thank you for sharing that with us, Maria! Appreciate your good feedback!
I don’t know which part we loved more, the cake or the crumb topping! AMAZING!! Thank you!
I have an 8″, 9″, and 10″ springform pan. Which is best for this recipe?
Hi Patricia, I used the 9-Inch springform pan
Hi Natasha, I’m from Australia and I do love your recipes, recently made the lemon curd cheesecake and the Greek pasta salad, they were delicious. If it’s not too much trouble could you please include the Fahrenheit to Celsius conversion for us aussie folk down under. Thanks
I love the basic ingredients in the recipe. They produce a simply lovely cake with the best flavors!
Crumb cakes are the best & I love that this has a mix of berries! I am excited to try the other fruit combinations you shared!
This cake looks delicious. I don’t see salt listed as an ingredient, is there any in the batter?
Hi Amy! No, there is not. You can add some if you’d like but it’s not necessary in this one. I hope you love the recipe.
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!