• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hutch Oven
  • My cookbooks
    • BOOK 2
    • BOOK 1
  • about me
    • Contact Me
    • Beauty From Ashes
      • This day never gets easier
    • Meet my Family
      • Photography
    • Life & Faith
      • You are enough
      • The BEST version of ourselves
      • Most important role
      • “Make me a Lion”
  • Tutorials
    • Flower Cookies
    • Cookie Tutorials
    • Holiday Cookies
  • Recipes
    • Cookies
    • Cakes
    • Frosting
    • Dessert
    • Dinner
    • Crockpot Recipes
    • Soups
      • Zuppa Toscana Copy Cat Soup
Home » Tutorials » Mixed berry snack crumble cake

Mixed berry snack crumble cake

April 28, 2020 by Emily Hutchinson

Jump to Recipe Print Recipe

This mixed berry snack crumble cake is the perfect snack or dessert. It’s the perfect mixture of a barry bar and a crumble cake. The berries are sweet but still a little tangy to balance the sweet crumble on top. I love this crumble recipe because it is crispy and crunchy. The cake is moist and rises high enough but still keeping it compressed as those berries sit on top. This makes for a scrumptious dessert.

My family has been enjoying this recipe for a while and we hope you enjoy it too. We have used all raspberries, strawberries, diced peaches, and mixed berries. They have all been equally pleasing.

Now lets get started. This recipe is a little technical so don’t rush or skip steps. This can make your cake flat and under baked.

  • Berry crumb snack cake
Berry crumb snack cake

Mixed berry snack crumble cake

Delicious and moist berry snack cake that has the taste of a berry crumble bar but the fluffiness of cake.
Print Recipe Pin Recipe
Servings 8 medium bars

Ingredients
  

Crumble Topping

  • 2/3 cup all-purpose flour
  • 2/3 cup sugar
  • 3 tbsp melted butter salted sweet cream

Berry Sauce

  • 2 cups frozen berries
  • 1 tbsp flour or cornstarch
  • 1/3 cup sugar

Cake

  • 1/2 cup butter salted sweet cream butter or unsalted with 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 1/2 cup all-purpose flour
  • 1 tsp aluminum-free baking powder double acting
  • 1/2 tsp baking soda

Instructions
 

Crumble Topping

  • Melt butter in microwave. add in flour and sugar and mix until crumbly. set aside

Berry Sauce

  • Add berries, sugar and cornstarch/flour to a sauce pan and heat berries on medium to de-thawed.
  • Keep stirring until bubbling. the heat will thicken the sauce. Cook two minutes. Turn off and let cool
  • Preheat oven to 350

Cake

  • Prepare an 8 by 8 square baking pan with parchment paper and cooking spray
  • In a mixer with paddle attachment, mix butter and sugar on medium for 3 to 4 minutes. We are mixing air into the butter and sugar to help the cake rise.
  • Mix eggs and vanilla and mix again
  • In a small separate bowl or mixing glass, combine the buttermilk and sour cream, set aside.
  • In another small bowl, whisk flour, baking soda and powder together.
  • return to your wet ingredients all mixed in your mixer. Turn on low to mix. Add in (while mixer is on) half of the buttermilk and sour cream mix, then add in half the flour mix, let mix for 30 seconds and add in the other half of the buttermilk and sour cream mix and then the other half of flour. This last step will just mix until combined.
  • Pour into a prepared baking pan with parchment paper and cooking spray.

Assemble

  • Get cooled berry sauce and pour evenly over top. Do not mix into the cake batter.
  • Sprinkle the crumble topping evenly over the cake and berries.
  • Put cake onto center of preheated oven at 350 degrees. Bake for 30 to 35 minutes. The sides of your cake will puff up and get golden brown to medium brown when cooked.
Keyword bars

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

Read More

Previous Post: « Chocolate chip cut-out cookies
Next Post: Old Fashioned Apple Crisp »

Primary Sidebar

Meet Emily Hutchinson, creator of The Hutch Oven

Archives

roasted rhubarb crumble cookies

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

Read More

strawberry cheesecake stuffed cookies

This decadent Strawberry cheesecake cookie is soft, buttery and stuffed with cheesecake. The strawberry cookie compliments the cheesecake stuffing to taste like you’re eating a slice of cheesecake with strawberries on top. The center of this strawberry cheesecake cookie is soft and it brings extra moisture to the whole cookie. The edges have a crisp…

Read More

carrot cake

I love carrot cake, I love the taste of the flavor packed cinnamon carrot cake paired with the cream cheese frosting. This cake has a buttermilk glaze that makes the carrot cake extra moist. If you’ve never had cake with buttermilk glaze, you’re in for a treat. Its thicker than a sugar syrup but not…

Read More

party animal blondie bars

Are you ready to try the best blondies EVER?? These Party Animal Blondie Bars are the ticket! It’s almost my birthday and I love blondies. I love blondies equal to brownies. Blondies bars are so delish! These Part Animal Blondie Bars are moist, buttery, loaded with iced animal cookies and golden Oreos. Just a few…

Read More

American crusting buttercream recipe

American crusting buttercream works beautifully to decorate on my sugar cookie recipes. I have been using this recipe for years, it was adapted from a crusting buttercream recipe of Wiltons. If you hate the idea of the vegetable shortening you can use all butter. I think it gives the buttercream extra smoothness when piping. We…

Read More

Rudolph the red nosed reindeer cookies

Christmas cookies aren’t complete with out Rudolph. They will make the perfect addition to your cookie plates for Santa, the neighbor, teachers or family and friends. I share all of my recipes in my two books, creative cookie decorating and creative cookie decorating for everyone, both available online anywhere books are sold. Grab my vanilla…

Read More

Copyright © 2022 The Hutch Oven on the Foodie Pro Theme