Cherry Berry Buttermilk Crumb Cake.
It’s the most wonderful time of the year.
Cherry binge time!
Or, as I also like to call it, the-grocery-store-tricked-me-into-buying-$17-worth-of-cherries time.
Right? Right?!
They bag up these cute little bubbles of juicy love and then set them in front of a HUGE sign that reads “$5.99!” And right below that… “per pound.” But the “per pound” is in the most minuscule font and if you’re 1. lazy or 2. clueless like me, you always forget that it’s per pound until you’re at the register with a chapstick, an avocado, some cheese, a horrifying amount of cherries and a bill that now reads $52.
For, like, four items.
I knoooow. We talk about it every year. If there was ever a fruit that was worth it to me, it’s cherries. I love them so much. We love them so much. Those and avocados – they can bankrupt me.
And doesn’t the above sort of look like a scene from Dexter? A little? No?
Sigh. I miss him.
So. The thing here is that I’m definitely much more of a cook than a baker. I hate to follow directions, instructions, rules or whatever anyone else wants to tell me. I hate measuring and not being able to improvise at the drop of a hat. As sweet as my darn teeth may be, I like cooking so much more because, hey, I can do what I want.
But.
Seriously. But.
This freaking cake. The batter itself, combined the what I can only describe as OMG the ripest berries in the universe – is a game changer. The baked cake itself is delicious and wonderful but the batter and the berries? That sells me. Odd? I don’t know. I just want creamy cake and juicy berries all the time, everywhere.
You can put your berries in your cake in two different ways: you can toss them into the batter OR you can lightly sprinkle them on top, right before the crumbly stuff.
I don’t know which I prefer. Both. Surely.
Forever I will be the crumbly, crispy, crunchy top stealer. Always and always. I won’t even leave you some if I reallllly reeeeeeally like you. I’m a brat.
Also! I’m aware that you probably don’t NEED an excuse to eat cake for breakfast, but I’m giving you one anyway. This is an any-time-of-day cake. It’s the best, because it works for breakfast, snacks or dessert. I mean, yeah, sure, other cakes can work like that too. But there is something about the crumbly top, making it almost coffee cake-ish, that just screams “I’m available any time of day!” Pair my with my best friend, a cappuccino, and I’ll make your dreams come true.
And you feel absolutely zero guilt about it. Cake guilt? What even IS that?
Cherry Berry Buttermilk Crumb Cake
Ingredients
crumb
- 1/3 cup sugar
- 1/3 cup loosely packed brown sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
cake
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 1 large egg + 1 large egg yolk, lightly beaten
- 1 cup bing cherries, pitted and halved
- 1/2 cup fresh blueberries
- 1/2 cup fresh chopped strawberries
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and spray with nonstick spray.
crumb
- In a bowl, whisk together the sugars, salt and melted butter until smooth. Stir in the flour with a spoon until it is all moistened and the mixture resembled sandy crumbs. Set the bowl aside while you make the cake.
cake
- Add the flour, sugar, soda and salt to the bowl of an electric mixer and mix on low speed until just combined. Add the butter, 1 tablespoon at a time, beating each until it makes coarse crumbs in the dry ingredients. With the mixer on low speed, add in the vanilla extract, eggs and buttermilk. Beat the batter on medium speed for 1 to 2 minutes until smooth and fluffy. It will be thick!
- Place the cherries, blueberries and strawberries in a large bowl. Toss with the 2 tablespoons flour. Use a spatula to fold the berries and cherries into the cake batter.
- Spread the batter evenly in the greased pan. Sprinkle the crumb mixture evenly over top. Bake the cake for 40 to 45 minutes, or until the center is set and no longer jiggly. Let the cake cool in the pan for 30 minutes, then remove it and let cool completely before cutting.
Notes
Did you make this recipe?
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36 Comments on “Cherry Berry Buttermilk Crumb Cake.”
Cake for breakfast is the best kind of cake, and this looks like no exception. I’ll have to break out the cherries soon too! Love all the crumb topping :)
THIS CAKE. It is the ULTIMATE in cherry goodness. I mean that butter milk, crumbly goodness and CHERRIES? How could you go wrong.
You can’t. Which means 3 slices for me! Pinning!
Thanks for Sharing it, love to try it at home.
This looks like the most moist cake ever!! Loving the triple berries! I go to Whole Foods and spend $50 and come back with one bag of groceries. Crazy!
Pretty sure I freak every time I see the cost of the (largest) bag of cherries I picked out…but hey they are only here for a short time so grab em all!! And crumbs? I would like a ratio of 75% crumbs to 25% cake. Thank you very much.
As much as this recipe is CALLING my NAME, I’m pretty sure that no matter how many cherries I buy, they won’t make it into any baked good. I have zero willpower. They are the potato chips of fruit.
These look amazing. I try and not look at the price!
I made your strawberry chia jam snack cake a few days ago for the 3rd time and now I really want this!! I bet the cherries are so good in it! Ps I may or may not have eaten the whole pan by myself :)
I liked the work I wish explicitly recipe for making a quick drink in the summer fruit be useful method for children
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Who doesn’t fall for fresh cherries, no matter the cost? They’re so pretty and taste so good…I see an expensive trip to the grocery store in my near future!
Yum! This cake looks so incredibly good and I am so excited that cherries are now back in season!
i always thank the baking Gods for the way you make your crumb topping. I despise pastry blenders. Ain’t no one got time for that haha!
This came at the perfect time for two reasons. 1) I also went a little crazy with the amount of cherries I have purchased this year. I was looking for something to use some of them in. 2) I just received my new lavender cream kitchenaid mixer last night and wanted the perfect thing to christen it with, and THIS IS IT!!!!! Sorry just a little excited. Making this very minute
YES! This is the breakfast of my dreams. It’s worth it buying cherries even though they’re so exorbitant–especially for something like this.
I really want to make this for Father’s Day brunch!
This might be my new favorite thing ever. <3
Oh I always get tricked at the grocery store. I don’t even really look at the prices of things anymore – because I’m going to buy what I want to buy either way. But then at the check out I’m always like OH MY WOW WHAT? How much? Eeeek. But cherries are worth it. These caked = gorgeous. Summer in a baking pan!
This is too funny because I just bought 16$ of cherries yesterday. I ended up using them all to make jam, and now I wish I had saved the extra instead of eating them all.
I have yet to try a recipe of yours that I don’t like. My husband just made your thin crust pizza this week because he forgot to make our usual recipe (which rises overnight) and we needed a no-rise recipe, and it worked like a charm! Its our new go-to!
Haha! I joke about the kitchen looking like a crime scene whenever I am cooking with fresh cherries (beets too)! So very worth the cost and cleaning, though. Yum.
My neighbor’s mom makes $87 every hour on the computer . She has been fired for 7 months but last month her pay was $18756 just working on the computer for a few hours. you can check here…
Gah! This always happens to me too, but I have to agree…. Kinda ok with it. I love desserts like this that are perfect, simple canvases for perfect, simple fruit!
YUMMY! Thanks for sharing!
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just finished making this tonight! It’s already 10:15 Pm so I’m not going no to wait for the extra cool time. I already dug in and what’s not to love about piping hot berries and sweet crumble?
This is a total breakfast food. Berries and crumble.
Also the cake batter can be eaten on its own as a batter, easily. Not saying I did that, though…
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OMG…you had me a cherries…and crumb… and buttermilk… and cake…this is going into the must make pile…except that I want it right now (whine) :)
Is the ratio of sugars to flour correct in the crumb topping? Mine came out rather cakey. Which isn’t to say I’m not going to love it but that seems like a lot of flour. Thanks!
I found this recipe in my email inbox this morning, shortly before leaving for the farmer’s market and the grocery store. Surely a sign from the Universe I was supposed to buy the ingredients to make this cake.
It’s delicious., husband agrees. Love that the cake is not too sweet so you really taste the fruit. Thanks so much for sharing this recipe!
i made this cake this weekend, and i’m pretty bummed that i ended up underbaking it. the crumbs interfered with my toothpick i guess. i baked it for the full 45 minutes, toothpick was clean, so i pulled it. and i used a pyrex dish. i’m so confused. after cooling the center was still pretty raw. the edges were delicious though!
Made this cake yesterday for Father’s Day/my grandmother’s birthday- it was delicious and everyone loved it! That crumb topping was outstanding! My only complaint was that it took way longer to bake than written- I baked it in an aluminum pan and ended up baking it for probably over an hour (I kept putting it back in because the middle was still wobbly.) I sometimes have that issue with breads/cakes that bake at a lower temperature- the top never burned but it just took forever to set up!
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This is so going on my must make list!!
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Very good cake! Made it this morning. Used raspberries, cherries, and blackberries. Whole family loved it! Will be making this again. Thank you!
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I made this cake last weekend, and it is delicious! I used raspberries, cherries and strawberries. I buy my cherries at Costco, where I got 3 pounds for $8.99 Canadian. They are Washington cherries, which in my opinion are the best.