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Cherry Blueberry Crumb Cake {Cherry Week!}


  • Author: Laura
  • Total Time: 1 hour 40 minutes
  • Yield: 20 servings 1x

Ingredients

Scale

Topping

1 1/3 cup all-purpose flour

½ cup granulated sugar

½ cup packed light brown sugar

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

½ teaspoon sea salt

1 stick unsalted butter, melted

Cake

5 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 sticks unsalted butter, room temperature

4 tablespoons olive oil

1 ¾ cups granulated sugar

4 large eggs

2 cups milk (I used almond, use what you love)

1 tablespoon vanilla bean paste

5 cups cherries, pitted (bing, rainier, sour – anything goes)

3 cups blueberries


Instructions

Preheat oven to 350 degrees F.  Butter your baking vessel.  I used an 8 inch square, a 9 inch round, and a ramekin, but a 9 by 13 will do the trick too.

 

Make the topping.  In a medium bowl, stir together flour, sugars, cinnamon, ginger, pepper, and salt.  Once combined, stir in the butter until clumps form.  Set aside.

 

Make the cake.  In a large bowl, whisk together flour, baking powder, and baking soda.  Set aside.

 

In another large bowl, cream butter, oil, and sugar until light and fluffy.  Beat in the eggs one at a time, followed by the vanilla.  Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.  Stir 1 cup of cherries and 1 cup of blueberries into the batter.

 

Spread the batter into the prepared pan(s), and top with remaining cherries and blueberries.  Sprinkle with the topping and place in the oven.  Bake about 1 hour and 15 minutes, until golden brown, bubbling from the fruit, and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan or serve warm.

 

Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag.  Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Tutti Dolci

  • Prep Time: 20
  • Cook Time: 1 hour 20 minutes