Berry crumble cake




  • ½ cup plain flour
  • 1/3 cup brown sugar, packed
  • 2 Tbsp sugar
  • ½ tsp cinnamon
  • 50g butter, softened and cubed


  • 140g butter, softened
  • 2/3 cup sugar
  • 2 tsp vanilla essence
  • 2 medium eggs
  • 1 ½ cups flour, plain
  • 1 ½ tsp baking powder
  • 4 cups (approx. 500g) berries, fresh or frozen
  • ½ cup milk



  1. Preheat oven to 180 degrees Celsius and grease an 8 or 9 inch cake pan.
  2. Cream butter, sugar and vanilla together until light and fluffy.
  3. Add eggs one at a time, mixing well between each addition.
  4. Sift together flour and baking powder. Add to wet ingredients and mix until just combined.
  5. Add milk in two instalments, mixing well between each addition.
  6. Pour in berries and fold through the mixture until evenly distributed.
  7. Scrape mixture into prepared cake pan.

Note:  This is a dense mixture, so do not expect it to be runny like a traditional cake batter. The berries will moisten it up during baking.


  1. Combine dry ingredients in a bowl and mix until no lumps remain.
  2. Add butter and mix until it resembles wet sand.
  3. Squeeze a handful of mixture in your fist to create a tightly packed lump, then crumble across the top of the uncooked cake. Repeat until all crumble mixture is on the cake.
  4. Place the cake in the oven and bake for 55 – 65 minutes or until an inserted skewer comes out clean (other than berry juice!)

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