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?

Be sure to check out my many other summer recipes:

Raspberry Blueberry Crumb Cake Bars

Raspberry Blueberry Crumb Cake

5 from 6 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. 😉

  • 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.. 😉 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 🙂

  • 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

    • Pat
      January 7, 2023 at 2:55 pm

      I made this first time. Everyone loved it. I made it in a 9×9 and feel crust was too thick. Next time I’m using g a 9×135 stars

  • 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 🙂

  • Kim
    July 14, 2023 at 12:12 am

    Excellent bars. I used 9 X 13 pan. Crust would be very thick in a 9″ pan. Didn’t have lime zest and didn’t use Cinnamon due to personal preference. Everyone loved these and I was asked for recipe. Will definitely be making again. Thank you!5 stars

  • Melina Nelson
    October 24, 2023 at 9:18 pm

    This recipe is delicious. I will make in slightly larger pan to get crust a bit thinner. I added a pack of vanilla sugar to the crust too. Made it smell like my grandma’s. Crumb topping is so tasty. Making again tonight with blackberries.5 stars


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