Raspberry Blueberry Crumb Cake

Raspberry Blueberry Crumb Cake Bars |

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.

Raspberry Blueberry Crumb Cake |

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!

Blueberry Raspberry Crumb Cake Bars |

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!

Blueberry Raspberry Crumb Cake |

Are you with me?

Raspberry Blueberry Crumb Cake Bars

Raspberry Blueberry Crumb Cake

5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 16 bars
Author: Yummy Addiction


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.

The Filling:

  • In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside.

The Crust:

  • 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.

The Topping:

  • 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).


Store in an airtight container in the refrigerator for up to 5 days.
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.



  • mary berthiaume
    July 23, 2014 at 2:50 am

    This recipe looks marvelous. I am confused about this though, Under ingredients for the filling you post “1 lime Juice” . Does this mean 1 tsp, 1 tbs, 1/2 cup etc……

    Berries are in season now and I want to make this for my husband.


    • Jovita
      July 23, 2014 at 4:49 pm

      Hi Mary! I meant juice from 1 lime, it’s equal to about 2 tablespoons. I’m glad you want to try this. Please report back how you and your husband like them. πŸ˜‰

  • Sierra Campbell
    July 25, 2016 at 1:21 am

    Do you think I could use this recipe for blackberry cobbler, instead of putting crust on bottom putting it on top like cobbler?

    I’ve made this actual recipe before ad t was fabulous, I just don’t have raspberries or blueberries right now.5 stars

    • Jovita
      July 25, 2016 at 9:06 am

      Hi Sierra, I’m so glad you liked this recipe and want to make it again! Well, I can’t promise that everything will be ok, if you put the crust on top, but you can try it and find out.. πŸ˜‰ Hope you enjoy and let me know how it goes!

  • Daphne Bowyer
    November 18, 2017 at 10:57 am

    Hi , I have made this on the 16th October 2017 and they were just great and the whole family loved them, so now I want to make them using strawberry and rhubarb , do you think this would work well….. just love the crust and your topping ..5 stars

    • Jovita
      November 30, 2017 at 10:25 pm

      I don’t see why not, Daphne! Let me know how it turns out for you πŸ™‚

  • Darla
    July 6, 2020 at 11:38 am

    Delicious!5 stars

  • Leah
    October 7, 2020 at 12:15 am

    Delicious recipe! It’s a 9 x 13 in case anyone was wondering. Thank you for the yumminess

  • Yvonne
    June 10, 2022 at 11:11 pm

    I just made this recipe, it was delicious, my husband and I thoroughly enjoyed it. Made it exactly as your recipe said.

    • Jovita
      June 16, 2022 at 8:29 pm

      I am so glad you and your husband liked the recipe! Thank you for coming back to leave a comment πŸ™‚


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