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Berry Crumble Cake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Ana Frias


  • For the streusel:
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound 1 stick unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • For the cake:
  • 6 tablespoons unsalted butter at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup non fat plain Greek yogurt
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh mixed berries or your favorite type berry
  • Confectioners' sugar for sprinkling


  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • To make the topping, in a medium bowl, combine the sugars, cinnamon and nutmeg. Add the melted butter then the flour. Mix until it resembles coarse crumbs.
  • For the cake:
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
  • Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and yogurt.
  • With the mixer on low speed, add the flour mixture to the batter until just combined.
  • Fold in the berries and stir with a spatula to be sure the batter is completely mixed.
  • Add the batter into the prepared pan and spread it out with a knife.
  • Using your fingers, crumble the topping evenly over the batter.
  • Bake for 40 to 50 minutes, until a cake tester comes out clean (mine cooked in 50 minutes).
  • Cool completely. Top with fresh berries and sprinkle confectioners' sugar.