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+ servings

Summer Berry Crumble Cake


  • Streusel Topping
  • ½ cup whole wheat pastry flour (or spelt flour)
  • ½ cup spelt flour
  • 3 Tbsp natural sugar (such as Sugar in the Raw or turbinado)
  • 1 Tbsp brown sugar (light or dark)
  • ½ tsp baking powder
  • ½ tsp of ground cinnamon
  • ¼ tsp fine grain sea salt
  • 3 Tbsp cold unsalted butter, cut into small cubes
  • 1 egg (large or XL), whisked

  • Crumble Cake
  • 1 ¼ cups spelt flour
  • 1 cup whole wheat pastry flour
  • ½ cup natural sugar
  • ¼ cup brown sugar
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp fine grain sea salt
  • 4 oz unsalted butter, at room temperature
  • ¾ cup milk (or any nut milk will also be great)
  • ½ cup yogurt (plain or Greek)
  • 4 yolks from large or XL eggs
  • 1 vanilla bean split or 2 tsp vanilla extract
  • 3-4 cups blueberries


  • Preheat your oven to 350° F
  • Generously butter a 2 ½ quart baking dish (or the equivalent). Here, I used a 12" cast iron pan)

  • Streusel Topping
  • In a large bowl, sift together the flours, sugars, cinnamon, baking powder, and salt
  • Add the butter cubes and use your fingers to rub them into the mix until it resembles the texture of cornmeal. Using a spatula, incorporate the whisked egg into the dough.
  • Using your hands, clump pieces of the dough together until small clumps of topping have formed. (Your clumps should be roughly the size of hazelnuts, with finer crumbs also in the mix)
  • Set the topping aside

  • Crumble Cake
  • Sift the crumble cake's dry ingredients into the bowl of a stand mixer fitted with a paddle attachment.
  • Add the softened butter and blend over medium speed until it is just incorporated
  • In a medium-sized bowl, combine the milk, yogurt, egg yolks, vanilla extract (or seeds scraped from the vanilla bean). Add the milk/yogurt mix to the mixing bowl and paddle on low until the batter is smooth.
  • Spread half of the batter in your baking dish. Sprinkle with 1 ½ - 2 cups of the berries
  • Add the second layer of batter and top with the rest of the blueberries. Sprinkle the streusel over the top
  • Bake the crumble cake for ~ 55- 65 minutes, rotating halfway through, until it’s lightly golden and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the baking dish before serving