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Cherry Berry Buttermilk Crumb Cake

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  • 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


  • 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


  • Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and spray with nonstick spray.


  • 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.


  • 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.


[cake base fromĀ food.com]

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