Sweet and Tangy Triple Berry Sour Cream Crumb Cake is a delicious summer treat. Easy to make and always a favorite with friends and family!
Triple Berry Sour Cream Crumb Cake is perfect for a warm summer night or serving for brunch with a cup of coffee. And who doesn’t love a delicious Baked treat? Try NY Crumb Coffee Cake and Banana Crumb Muffins.
Sabrina’s Triple Berry Sour Cream Crumb Cake Recipe
I normally don’t bake cakes often, but after a playdate for a friend I needed a delicious yet not too indulgent dessert to take with me. After some brainstorming, I decided on this recipe. It was a hit! The whole tray disappeared between about 10 of us. You can’t resist the tender, tangy flavor with a crispy crumb topping.
Recipe Card
Ingredients
Crumb Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1 lemon zested
- 5 tablespoon unsalted butter , melted and cooled until just barely warm
- 1/2 cup sliced almonds
Cake:
- 2 2/3 cups all-purpose flour
- 1 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs and one yolk
- 1 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups mixed fresh blueberries, strawberries and blackberries
Instructions
- Preheat an oven to 350 F. Butter and flour a 10-inch round cheesecake (springform) pan.
- To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest.
- Add the melted butter and stir with a fork until the mixture is crumbly.
- Put in the freezer while you make the cake batter.
- To make the cake stir together all the dry ingredients: flour, sugar, baking powder, baking soda and salt.
- In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended.
- Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
- Pour the batter into the pan. Toss the berries with ¼ cup of flour. Put the coated berries on the cake in an even layer.
- Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
- Sprinkle sliced almonds over the top.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes
- Let it cool completely in the pan on a wire cooling rack.
- Remove from pan, dust with powdered sugar.
Nutrition
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Note from Sabrina
Don’t want to make this into a Triple Berry Cake? Substitute your favorite fruit! I’ve made it with a single berry, with peach and blueberry, with banana and mango, with red and green grapes and even with pear and fig. All delicious!
Table of contents
About this Recipe
Triple Berry Sour Cream Crumb cake is tangy from the sour cream, sweet from the berries, and crispy from the topping. Tender, tangy, with a crispy crumb topping for the texture. Perfect for summer get togethers, enjoy for dessert or even for breakfast the next day.
Can this be made ahead of time?
Yes, this cake can be made and stored in the fridge tightly wrapped to prevent from drying out for up to 3 days before serving. You can also freeze the cake for up up to 3 months. Move it over to the refrigerator to make sure the cake is thawed.
Pairing Suggestions
This rich cake is easy to serve and pairs well with a scoop of Vanilla Ice Cream. You can also keep it simple with a dollop of whipped cream on top. If you would like to intensify the berry flavor, drizzle with Strawberry Topping. Or sit back and relax while sipping a warm cup of coffee in between bites.
How to Store
- Serve: Cake is best served warm or at room temperature. Store at room temperature covered with plastic wrap or aluminum foil for up to 3 days.
- Store: Refrigerate cake in an airtight container for up to 1 week. Loosely place a paper towel under the lid to absorb moisture. Bring to room temperature to serve.
- Freeze: Cool cake completely before freezing. Wrap pan in plastic wrap and aluminum foil and freeze for up to 3 months. Remove plastic wrap before thawing so moisture doesn’t collect. Reheat in the oven on low or bring to room temperature before serving.
Frequent Questions
Yes, frozen berries will also work for this recipe. You do not need to thaw them beforehand, but they may release extra moisture so you may need to add a few minutes to the baking time.
If your crumb topping is too dry after baking, add a tablespoon of melted butter until it has reached the desired consistency.
Variations
- Berries: You can experiment with different types of berries. Try raspberries, blackberries, or strawberries for a unique flavor.
- Yogurt: You can use Greek yogurt in place of the sour cream. It adds a tangy twist and added protein.
- Citrus: Add a layer of lemon or orange zest to enhance the cake’s freshness.
- Nuts: Try adding walnuts or pecans for some added texture and crunch.
- Spices: You can play with the flavor of this cake by adding addition spices. Try it with cinnamon or nutmeg.
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Recipe is slightly off. Almonds are listed in the ingredients but not the instructions, and in the cake ingredients regular sugar is listed but in the directions for the cake part is says brown sugar. It’s beautiful in the oven but I’m up to 70 minutes and the inside is still wiggling. My oven temp is spot on for everything I make, but not this
Thanks for letting me know it was missing.
Hi Sabrina – I have a bunch of blueberries which I’d like to use in this recipe. The cake part contains no butter then? Thanks!
Correct, we’re using sour cream in the cake part. Enjoy!
Can i use frozen berries? Or should they be thawed first? Thanks in advance.
You can use frozen but I would toss them in a little bit of flour before adding them. That will prevent them from bleeding while baking. Enjoy!
This cake looked amazing! After reading the recipe, I just had to try it. Total disappointment in the he end product. Flavor was still good but the time was way off. I added 20 minutes to the bake time, 75 minutes total, the middle was still wiggly, after checking multiple places the cake tester was coming out clean so I took it out, cooked it, removed the ring and sliced in! The entire center was completely uncooked. I replaced the ring renamed for 20 more minutes thought it had to be done. Nope, finally dug the center out, filled a loaf pan with the batter, berries and topping g all messed up and am renaming that! Hopefully I’ll end up with something cooked. Flavor is great, but watch the time!
Wow, this is a recipe we keep in rotation around here. Can I start by asking exactly what kind of pan you were using? And what size? Third, can I ask what temperature you are cooking at and if you’re 100% sure your oven temperature is calibrated correctly? Worst case scenaria, I guess a bundt pan might work best if you’re having cook through issues, but my immediate idea is perhaps the oven is just not hot enough or perhaps the pan is narrower and taller making it harder to cook through in the allotted time? If you want to troubleshoot, please feel free to email me at contact @ dinnerthendessert.com 🙂
The baking time is way off. My oven is accurate and I used a large springform pan. Been adding 5 minutes at a time after the suggested 55 min. Still not done after 25 minutes!
Hello, Hubby doesn’t want the fruit baked in with the cake. He’d like a sauce like topping to go over the cake with vanilla ice cream. What do I mix the fruit with to make it a sauce like topping using blackberries, blueberries, & raspberries?
You can do it two ways….
Cooked: Add the berries to a pan with about a cup of water and sugar to taste (maybe a 1/4 cup for a 1/2 pound of berries?) Cook on low until the berries break down. Add more water if it gets too thick before you have the berries fully cooked. Strain or not depending on your tastes.
Uncooked: Berries in a blender, a hint of orange juice (or water) with it, maybe a couple of tablespoons? Sugar to taste (powdered sugar is good here too to prevent the grainy texture sugar may leave behind).