Blueberry Crumb Cake
This crumb-topped cake has a basic yellow, not too sweet base that's pierced with blueberries which burst into juicy welts during baking. Do notice that this cake will bleed blue, rather than an odd acid green. Ever wonder why that happens to blueberry muffins and cakes? Baking soda. The chemical reaction between that leavener and the berries causes an odd and unsightly discoloration. In this recipe, only baking powder is used and, though a touch less browning occurs, it yields more eye-pleasing results.
The crumb topping is made with a mixture of sugar and brown sugar with some lemon zest rubbed in. The coarse sugar crystals act as an exfoliant, releasing the natural oils of the lemon zest. The recipe calls for dried blueberries for an extra punch of flavor, but in peak berry season, feel free to leave them out. Get the recipe!
30-Minute Skillet Plum Cake
We love this simple cake because first and foremost, no electric mixer is needed. Dry and wet ingredients are simply whisked together, scraped into the skillet, topped with plum slices, and baked for just under 30 minutes. Served warm, this no-fuss cake is a lovely way to ease into the weekend. Get the recipe!
Blueberry Lemon Pound Cake
Pound cakes are simple, straightforward, and a great way to showcase seasonal produce. In this version, the crumb is moist with notes of vanilla and lemon, a perfect backdrop to plump fresh blueberries. Get the recipe!
Berry Crisp Cake
While this is a little more complicated than a simple crisp, the addition of cake actually makes it more suitable for breakfast (or brunch or tea). On top of the cake are fresh berries tossed with lemon juice and sugar, and, of course, the topmost layer is the crisp. This particular crisp is made up of butter, brown sugar, oatmeal, and sliced almonds. Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Get the recipe!
Blackberry Crumb Cake
The base of this cake is soft and sweet, full of that unmistakable taste of real, fresh berries mingling with sugar and butter. Sour cream is the secret ingredient to keeping the cake pillowy. The top has big crumbs made from brown sugar, butter, and flour, with cinnamon and ground ginger for a little zing. Blackberries can easily be swapped out for the fruit of your choice: blueberries, raspberries, or even diced up peaches. Get the recipe!