Cherry Blueberry Crumble Cake is a coffee cake that is perfect in the summer when cherries and blueberries are in season. This cinnamon cake is moist and very easy to make. No mixer required.
The cake is topped with a simple crumble. It adds another layer of cinnamon goodness to the cake. This is the perfect Sunday morning coffee cake or a wonderful fruit filled cake for dessert.
If you want some more ideas for cakes to bake with seasonal berries check out Blueberry Orange Yogurt Cake.
Lemon Blueberry Olive Oil Cake, Strawberry Olive Oil Cake and Strawberry Ricotta Cake.
Cherry Blueberry Crumble Cake
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Ingredients
- CAKE:
- 3 large eggs
- 1 cup canola oil
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh cherries, pitted and chopped small
- .
- CRUMBLE TOPPING
- 1/3 cup brown sugar
- ¼ cup white sugar
- 1 cup old fashioned oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick cold butter, cut into cubes
Instructions
CAKE:
Preheat the oven to 350 degrees.
Grease and flour a 10” round cake pan
Beat the eggs in a large bowl.
Whisk in the canola oil, sugar, flour and baking soda, cinnamon and vanilla extract. Combine well.
Stir in the blueberries and cherries.
Pour the batter into the prepared cake pan.
.
CRUMBLE TOPPING:
Topping option #1
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter cubes and pulse until the butter is totally mixed in and the mixture is crumbly.
Topping option #2
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into a large bowl. Add the butter and cut it into the mixture with either a pastry cutter, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
Spread the crumb topping evenly over the top of the cake in the baking pan..
Bake for 45 minutes until the top is completely set and lightly browned.
Remove the cake from the oven and let it sit in the pan for 10 minutes. This is important because as the cake cools, the crumble topping with become firm and will not fall off when you turn the cake over.
To remove the cake from the pan, place a sheet of wax paper over a baking rack. Place the lined rack over the top of the cake. Turn the cake upside down onto the wax paper. Pull the pan off of the cake. Place a second baking rack on top of the overturned cake. Lift both racks and turn them over. Remove the top rack and take off the wax paper.
Notes
In order for the crumb topping to work the butter must be very cold.
