Lemon Berry Crumb Cake

Hey guys! It’s about to get warmer outside, and I’m ready for bright, springtime recipes. And here we are- Lemon Berry Crumb Cake. It’s a lemon cake batter, layered with a berry jam, and topped with a lemony crumb topping. It’s kind of like a springtime coffee cake!

We’re starting with a very simple cake batter- it’s my vanilla cake recipe but with a heaping pile of lemon zest added, and we’re using fresh lemon juice in place of the normal milk in the recipe. The result is a lightly-lemon-flavored cake that combines beautifully with the jammy-filling.

It’s the perfect dessert or breakfast cake, and you guys know I’m hear for that breakfast cake life. I’m a huge fan of the combination of lemon and berries- this is such a great option for it. I used blackberries and raspberries, but you can use any berries that you prefer or that look good at the store!

How to Make Lemon Berry Crumb Cake

We’re actually starting with the berry filling- it needs to cool so you want to make it first. In a small saucepan, stir together the berries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the berries release their juices, and everything becomes very thick and jammy. Transfer the mixture to a heat-proof bowl, cover, and place in the freezer to cool while you make the cake batter.

For the cake batter, you start by beating together the butter, sugar, lemon zest, and sour cream until smooth. Add in both eggs and the lemon juice, and beat until combined. The mixture will be lumpy. Add in the flour, baking powder, and salt, and beat until the batter is combined. It will be very thick.

Spread a little more than half of the batter into the bottom of your prepared cake pan. Spread the jam mixture on top of that, spreading it all the way to the edges. Dollop the remaining batter over the top, and spread over the jam- this won’t be perfect, but it’s okay!

To make the crumb, simply stir together the melted butter, flour, sugar, powdered sugar, salt, and lemon zest with a fork until crumbs form and the mixture is well combined. If the mixture is too wet, add a tablespoon more flour. If it’s too dry, add a tablespoon more melted butter. Sprinkle the mixture evenly over the top of the prepared cake batter.

Bake the whole thing for 50-55 minutes, or until a cake tester comes out mostly clean, and the top has become a light golden brown. This is a long bake time, but the jam slows things down a bit- don’t worry, it will come together! Cool it completely before slicing to serve. Enjoy!

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Lemon Berry Crumb Cake

Servings 9 Slices

Ingredients

For the berry filling:

• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 2 tbs. sugar
• 1 tbs. cornstarch
• 1 tbs. lemon juice

For the cake:

• 1/2 cup softened butter
• 1/2 cup sugar
• 1/4 cup sour cream
• 3 tbs. lemon zest
• 3 tbs. lemon juice
• 2 eggs
• 1 1/4 cup flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt

For the crumb topping:

• 1/4 cup melted butter
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1/4 tsp. salt
• 2 tbs. lemon zest

Instructions

For the berry filling:

1. In a small saucepan, stir together the berries, sugar, cornstarch, and lemon juice. Cook this mixture over medium-high heat, stirring frequently, until it becomes very thick and jammy. This should take about 5-10 minutes. Transfer the mixture to a heat-safe bowl, and cover with plastic wrap. Chill in the freezer while you make the cake batter. 

For the cake:

1. Preheat your oven to 350 degrees, and generously grease an 8 inch square or round cake pan. Line with parchment paper if desired, and set aside. 

2. In a large bowl, beat together the butter, sugar, sour cream, and lemon zest until combined. Add in both eggs and lemon juice, and beat to combine- the mixture may be lumpy- that's okay! Add in the flour, baking powder, and salt, and beat until fully incorporated. The batter will be very thick. 

3. Spread a little more than half of the batter into the bottom of your prepared pan. Evenly spread the cooled jam mixture on top of this layer of batter. Place the remaining batter on top in dollops all over to make spreading easier. It will likely be a bit messy, but that's okay- spread the top layer of batter as best you can. 

For the crumb topping:

1. In a small bowl, use a fork to combine all the ingredients until a crumb forms. If the mixture is too wet, add another tablespoon of flour. If it's too dry, add one more tablespoon of melted butter. Sprinkle the crumbs evenly over the top of the cake batter. 

2. Bake the cake for 50-55 minutes, or until a cake tester comes out clean and the top has reached a deep golden brown. This is a long bake time, but the jam slows things down- don't worry! Cool completely in the pan before slicing and serving! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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