Lemon Berry Crumb Cake

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

It’s here! Friday has come like a beacon in the night, so please don’t mind me while I celebrate with a victory dance and a jumbo slice of this lemon berry crumb cake. I’ve got your weekend roundup set out for you, including what to read, what to watch, and what to make for all of your Easter celebrations. Let’s get started! 
Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Yeast-Free Cinnamon Rolls

This article from Food52 is blowing my mind. Cinnamon rolls without the wait? Without the rise? Sign me up! Read the article here about how a simple dough leavened with baking powder can make all of your cinnamon roll dreams come true. 

How to Make a Living as a Food Blogger

I’ve had a million and one of you ask me how running a food blog has the potential to earn money. While I’m hardly rolling in “The Benjamins” (Mom, that’s slang for money, hundred dollar bills, okay?), I still pinch myself on the daily that people write me checks for doing something that I love. This article from Food & Wine is informative, straight-forward, and provides pointers for people who may be considering this path for themselves.

Bïeryoncé

Did you hear that someone named a beer after Beyonce? It’s a German pilsner from Lineup Brewery called Bïeryoncé, and I have to admit that I’m a little jealous. All I need is to join a chart-topping hip-hop group, start an even bigger solo career, marry a rap mogul, and accumulate a near-billion dollar net worth… maybe then I’ll have enough bad-assery under my belt to have a beer named after me. After looking into purchasing some for myself, I found out that Queen B’s lawyers served the brewery a cease and desist letter, so the brew has been laid to rest. RIP, Bïeryoncé.

Spring and Summer Bags 

I may be late to the straw bag bandwagon, but now that I’m on it I’m never getting off. I recently purchased the ultra-trendy round woven bag for my upcoming warm-weather travels, and I cannot wait to start toting. Get in the trend with a bag of your own! I love the options here

Hamilton and Carpool Karaoke

Okay, this is an old video, but my love for Hamilton is so strong right now that I thought you may want to enjoy this video too. James Corden is my Night-Talkshow-Host in Shining Armor, and this video makes me love him even more. Hamilton has just started their US tour, so be sure to check here for upcoming dates near you. Brett, if you’re reading this, remember that Mother’s Day is just around the corner and I gave you two very incredible children, okay?

Easter Baking

There’s a million and one things you should make for this weekend’s most special holiday. For a layer cake option, check out my robin egg speckled cake tutorial. If you’re interested in a bundt cake, maybe try my carrot cake with brown butter glaze or lemon almond poppyseed bundt cake. But if you prefer a simple, seasonal option for Sunday’s affair, let me introduce you to this lemon berry crumb cake. It’s fresh, entirely delicious, and perfect for sharing as a breakfast or dessert.

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Here’s the breakdown: This lemon berry crumb cake is a moist and tender butter cake filled with a tart berry jam. The whole thing gets baked under a mountain of lemony shortbread-style crumbs that add a bit of salty crunch to the otherwise sweet cake. The result is an impressive single layer cake that will make all of your spring brunch dreams come true. 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.comLemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

To make the lemon berry crumb cake, we start with the batter. Butter and sugar are creamed together, followed by the addition of eggs, vanilla, and lemon zest. The dry ingredients are stirred in to make a somewhat thick and spreadable batter. About 2/3 of the mixture is smoothed into the bottom of a 9″ springform pan and is topped by a smear of your favorite jam. The cake is sweet, so I recommend a tart jam to offset that sugar. The remaining batter is spread on top of the jam and a basic crumble is sprinkled on top. 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

Fresh from the oven, this lemon berry crumb cake is fab all on its own, however I like to top it with a simple drizzle made from powdered sugar, lemon juice, and sour cream. You can pass on the glaze, but I think it fancies it up a bit, don’t you? 

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

I hope your Easter weekends are filled with lots of jelly beans and golden eggs and lemon berry crumb cake. The miracle of this holiday bowls me over every year, so I’m looking forward to gathering hope in that as well. Happy Friday and happy baking!

If you like this lemon berry crumb cake, you should check out:

Blueberry Lemon Bars

Lemon Almond Tart

Blueberry Galette

Strawberry Almond Skillet Cake

Raspberry Rhubarb Crumb Cake

 

Print

Lemon Berry Crumb Cake

Lemon Berry Crumb Cake recipe by Wood and Spoon blog by Kate Wood. This is a simple lemon zest flavored spring time single layer cake filled with a tart raspberry jam and topped with a simple shortbread crumble. The cake bakes up into an easy dessert that can also serve as a breakfast of brunch item. Pour on a thick powdered sugar lemon glaze for extra decoration. Find the recipe for this Easter favorite on thewoodandspoon.com

This lemon berry crumb cake is a sweet single layer cake filled with a tart raspberry jam and topped with a crunchy shortbread crumble. Perfect for breakfast, brunch, or dessert!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 9

Ingredients

For the crumb:

  • ¼ cup (55 gm) unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • Pinch of salt
  • ¾ cup plus 2 tablespoons (115 gm) all-purpose flour

For the cake:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 teaspoons lemon zest
  • 1-1/2 cups (195 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100 gm) full-fat buttermilk
  • ½ cup blackberry, raspberry, or blueberry preserves, according to your preferences

For the glaze (optional):

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sour cream (buttermilk can be substituted in a pinch)
  • ¼ teaspoon vanilla extract (optional)

Instructions

To prepare the crumble:

  1. In a small bowl, stir together the butter and lemon juice. Add the sugar and salt, stirring to combine. Fold in the flour until large clumps form. Place in the fridge to chill while you prepare the cake.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Spray a 9” springform pan with baking spray and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add ½ cup of the flour, the baking powder, the baking soda, and the salt. Stir on low to barely combine. Stir in the buttermilk and then add the remaining flour on low speed just until integrated. Scrape the sides of the bowl and fold in any unincorporated batter.
  3. Spread about 2/3 of the batter into the bottom of the springform pan. Smooth the preserves over top pf the batter, leaving a 1” border around the perimeter of the cake. Carefully spread the remaining batter on top and sprinkle the whole thing with the crumble, breaking up the big clumps into a crumb size you prefer. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

To prepare the glaze:

  1. When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

 

 

SaveSave

SaveSave

11 Comments
  • Suzy
    Reply

    I made this today for a birthday party I was attending for my nephew. I knew there would be a traditional birthday cake, but I thought I would give the guests an alternative. It was a huge hit!! Everyone enjoyed it!! Will be making it again in the future. I used raspberry preserves with this cake, will try the blackberry next time.

    May 27, 2018 at 11:00 PM
  • Beth Kennel
    Reply

    Can you make this a day ahead

    May 3, 2018 at 6:47 AM
  • Tricia J
    Reply

    Can you use a bundt pan instead of springform pan?

    April 10, 2018 at 1:13 AM
  • With spring break in session, I have lots of time to bake this week. Since we didn’t have any desserts on this year’s Easter dinner menu, I think I deserve to make and have a slice of this cake for breakfast. 🙂

    Happy Sunday
    http://www.lovecompassionatelee.com/thinkoutloud/step-in-style

    April 1, 2018 at 10:09 PM
  • Allen M
    Reply

    I made this today for Easter and it was a fantastic ending to the meal! I appreciate having the measurements by weight as it makes it so much easier and precise to measure by scale.

    April 1, 2018 at 7:05 PM
  • Allen
    Reply

    I just took this cake out of the oven and it smells wonderful – I’m sure that the Easter crowd is going to love it!

    April 1, 2018 at 11:05 AM

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.