I am still on my berry craze. Hardly a day goes by without me having some kind of summer berries! This time I decided to make a raspberry blueberry crumb cake because I still have a bunch of raspberries from the last visit to my mom’s garden.
The idea to make this crumb cake was the best one I had in a while! I planned to freeze few bars but it was so popular with my family that everything quickly disappeared from the table. I guess I will have to make another batch for freezing!
Raspberries + blueberries + delicious crumble topping = summer yumminess! I didn’t expect it to be soooo delicious but it exceeded all my expectations. I am thinking about it right now and drooling… My hands are itching to make more of this cake right now!
Are you with me?
Be sure to check out my many other summer recipes:
For The Filling:
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- juice of 1 lime
For The Crust:
- 1 cup unsalted butter , at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- zest of 1 lime
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For The Topping:
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 2/3 cup brown sugar , packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , cut into pieces
- Preheat the oven to 375 degrees. Grease or line a 9-inch square baking pan with parchment paper. Set aside.
- In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside.
- In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.
- In a medium bowl, combine the flour, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown.
- Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 2 hours before cutting into bars (otherwise it will get messy).
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.