Mother’s Day is just around the corner. Although baking this berry crumb cake for your mom (or mother figure) in your life falls far short of repaying her for all the years of love and support, it would make a lovely addition to her day especially if you wash the dishes too (while letting her sip Strawberry Champagne). Loaded with fresh berries and showered in big, buttery crumbs that are just as enjoyable as the cake beneath them. If you (or your mom) are the kind of person who eats coffee cake as merely a vehicle for the crumb topping, you both are going to adore this easy berry crumb cake recipe. Just as delicately fluffy, buttery, and moist, as my favorite Blueberry Buckle, and as fruit as my favorite Strawberry Oatmeal Bars, this berry crumb cake might just become your mom’s new favorite child recipe.
How to Make Berry Crumb Cake
Simple, sweet, and wonderful (just like your dear mom), this berry crumb cake will make a showstopping centerpiece for your Mother’s Day spread (ideally beside a Goat Cheese Quiche).
The Ingredients
Berries. I opted for an overload of fresh blueberries and raspberries. Every forkful of this crumb cake packs a juicy berry pop. (Just like this Overnight Blueberry Coconut French Toast Bake.)Almond. One of my favorite flavors to pair with both blueberry and raspberry. I added it to this recipe in three ways: pure almond extract (don’t use imitation please!), crunchy toasted almonds, and almond milk. (If you love almonds, then you’ll also adore this Almond Flour Cake.)Whole Wheat Pastry Flour. Sneaks in a little whole grain goodness in the form of extra fiber, iron, and protein while keeping the berry crumb cake soft and delicate.Sugar. For sweetness, moisture, and tenderness.Butter. Adds great butter flavor and helps the cake rise to make it light and fluffy.Cinnamon. For a touch of warmth and spice that compliments the juicy berries. (I also like adding a touch of cinnamon to this Blueberry Lemon Oven Pancake.)Crumb Topping. What every mom really wants for Mother’s Day (aside from a clean and quiet house), this moist, tender berry crumb cake topped with a sweet, buttery, crumbly topping that is good to the last drop crumb. (For fall, try this Pumpkin Coffee Cake with sweet crumb topping.)Glaze. A simple glaze made from milk, vanilla, powdered sugar, and a touch more almond extra is the perfect sweet finish to this simple berry coffee crumb cake.
The Directions
Make-Ahead and Storage Tips
To Store. Leftovers of this berry crumb cake will keep at room temperature for up to 3 days.To Freeze. You can freeze this cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Tools Used to Make This Recipe
9-inch Springform Pan. Not just for Greek Yogurt Cheesecake, this berry crumb cake is the perfect excuse to pull yours out and get baking.Pastry Cutter. The best tool for making delicate, crumbly toppings (like on this Strawberry Lemonade Coffee Cake.
To all moms, you are my heroes. Wishing you a wonderful (early) Mother’s Day and a giant slice of almond berry crumb cake!
More Breakfast Recipes for Celebrations
Whole30 Breakfast CasseroleVegetarian Breakfast CasserolePuff Pastry Cinnamon RollsCrockpot Egg CasseroleOvernight French Toast
