This Raspberry Lemon Crumb Cake is the perfect treat for brunch. The cake is moist and tender, the fresh raspberries baked in add a sweet bite, and the crumble topping adds a slight crunch. This recipe comes together entirely in one bowl (yes, really!) and is decorated in the easiest way possible – with a dusting of powdered sugar and a flurry of lemon zest.
I am absolutely in love with the flavor combination of raspberry and lemon. It’s truly underrated, in my opinion. And the flavors shine in this crumb cake! Let’s learn how to make it – it couldn’t be easier.
What’s the difference between a Crumb Cake and Coffee Cake?
This cake is very similar to coffee cake, but the main difference is that there’s no cinnamon sugar ripple through the middle in a crumb cake. This is honestly somewhat of a hybrid between coffee and crumb cake, as a true crumb cake (think New York style) would have a more generous layer of crumb on top. I think it’s the best of both worlds, and it allows the raspberry lemon flavor to shine through!
How to Make Raspberry Lemon Crumb Cake:
Start by creaming together softened butter and sugar. Then, add your eggs, milk, and vanilla. The batter may look a little curdled at this stage, but it’ll smooth out – never fear. Next, add your dry ingredients – flour, baking powder, salt, and cinnamon. The cast of ingredients here is short and simple! You’ll have a thick, smooth batter.
Add the Raspberries & Make the Crumb Topping:
Spread the batter into a parchment lined 9-inch round pan (a 9-inch square pan would work too). Dot your fresh or frozen raspberries on top. Just be sure not to thaw them if using frozen ones.
Then, mix up the crumb topping in the same bowl we made the cake batter in. Yes – really! I used this method for recipes in my cookbook (The One-Bowl Baker), to keep things one bowl even when something like a crumb topping was needed. As long as you scrape the batter out really well before proceeding, you’re good to go! Melt a bit of butter in the bowl, and then stir in flour, cinnamon, and brown sugar. Sprinkle this over the raspberries, and bake!
Baking a Coffee Cake:
Bake the cake just as directed in the recipe card below. When done, a toothpick inserted into the center should pull out moist crumbs or be clean – it shouldn’t have wet batter. The cake is not the most beautiful looking thing straight from the oven, but a dusting of powdered sugar and lemon zest work wonders! Besides, it’s incredibly delicious, with each bite containing each of the crunchy crumb topping, a burst of juicy sweetness from the raspberries, and the moist, tender cake base.
Serving this Cake:
Let the cake cool in the pan for 15-20 minutes, before using the parchment paper to lift it out. Let it cool as long as you can stand before cutting into it and serving! This is absolutely best on the first day, but leftovers will keep in an airtight container at room temperature for an extra 1-2 days.
This recipe is the perfect thing to make for brunch anytime this Spring or Summer, and it would also be a wonderful addition to your Easter or Mother’s Day celebrations. Happy baking!
Try these Raspberry Lemon recipes next:
Overnight Raspberry Lemon Sweet Rolls -Made with a pillowy soft make-ahead brioche dough that’s simple enough even for beginners, and filled with a jammy raspberry lemon filling.
One-Bowl Raspberry Lemon Bread – This quick bread is filled with flavor, requires only one bowl, and can be dressed up with a 2-ingredient glaze.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag @bluebowlrecipes with your photo – I’d love to see what you make! And, be sure to leave a comment + rating below if you make this recipe.
One-Bowl Raspberry Lemon Coffee Cake
For the Cake
- 4 tbsp salted butter, softened at room temp
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup milk I used 2%
- zest of 1/2 a lemon
- 3 tbsp lemon juice
- 1 tbsp full fat sour cream or greek yogurt
- 1 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
For the Raspberries
- 1 cup fresh or frozen raspberries if using frozen, do not thaw – use straight from the freezer
For the Crumb Topping
- 2 tbsp salted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 tsp cinnamon
- lemon zest
- powdered sugar
- Prep: Preheat your oven to 350° F. Spray a 9-inch cake pan with nonstick spray and line with parchment paper. (A 9-inch square pan works, too.)
- Make the Cake Batter: Cream the butter in a medium mixing bowl with an electric mixer on high speed. Add the sugar and mix until well creamed with the butter. Add the egg, milk, lemon zest and juice, vanilla, and sour cream and mix until just combined. The batter may look a bit chunky here – that's fine (see photo above). Add the flour, baking powder, salt, and cinnamon and mix just until everything is combined and the last streaks of flour disappear. The batter will be quite thick. Spread the batter in your prepared pan, scraping the bowl very well.
- Make the Crumb Topping: Add the 2 tbsp of butter to the same mixing bowl and melt it completely (as long as you scraped it quite well, no need to wash it). Stir the flour, brown sugar, and cinnamon into the melted butter until a crumbly mixture forms. Scatter the raspberries over the batter in the pan (no need to press them in) and then sprinkle the crumb topping over the raspberries.
- Bake: Bake the cake for 33-37 minutes. A toothpick inserted into the center should have moist crumbs or come out clean. It shouldn't have wet batter. Let the cake cool in the pan for 15-20 minutes, then use the parchment to lift the cake out onto a cooling rack.
- Serve + Store: Let the cake cool as long as you can wait before digging in. (As long as it's not going to burn your hands, dig in!)Dust with powdered sugar and lemon zest, and enjoy! This is best fresh from the oven, but cooled leftovers can be stored in an airtight container at room temp for 1-2 additional days.
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