Diva Tasting: Buttermilk Berry Crumb Cake…

Buttermilk Berry Crumb Cake


3 Cups All-Purpose Flour

1 ¾ Cups White Sugar

1 Tablespoon Baking Powder

½ Teaspoon Salt

½ Teaspoon Ground Nutmeg

¾ Cup Unsalted Butter, Cut Into 1/2-Inch Cubes

1 Cup Buttermilk

2 Large Eggs, At Room Temperature

1 Tablespoon Vanilla Extract

2 Cups Blackberries (May Use Any Berry In Season)


Step 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Step 2 Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Step 3 Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in berries.

Step 4 Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Step 5 Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve. Serves 12


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