Mini Berry Crumb Cake
Mini Berry Crumb Cake
Ingredients
For the Berry Layer
- 100 g blueberries, fresh or frozen
- 100 g blackberries, fresh or frozen
- 100 g strawberries, fresh or frozen
- 30 g granulated sugar
- 16 g all-purpose flour
For the Almond Streusel Topping
- 150 g all-purpose flour
- 213 g dark brown sugar
- 113 g almond meal
- 1/2 teaspoon ground cinnamon
- 6 g salt
- 113 g unsalted butter, cold, cubed
For the Berry Cake Base
- 275 g Labneh or greek yogurt
- 100 g granulated sugar
- 50 g dark brown sugar
- 80 ml butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 190 g all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 180
- 2
For the Berry Layer: In a bowl, combine the blueberries, blackberries, and strawberries. Add the granulated sugar and all-purpose flour. Toss until the berries are evenly coated. Set aside.
⏱️ 5 min
- 3
For the Almond Streusel Topping: In a separate bowl, add the all-purpose flour, dark brown sugar, almond meal, ground cinnamon, and salt. Whisk the dry ingredients together until well combined. Add the cold, cubed unsalted butter. Using your hands, rub the butter into the dry ingredients until a crumbly streusel mixture forms. Set aside.
⏱️ 10 min
- 4
For the Berry Cake Base: In a large bowl, combine the Labneh or Greek yogurt, granulated sugar, dark brown sugar, melted butter, large eggs, and vanilla extract. Whisk until smooth and well combined.
⏱️ 5 min
- 5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 2 min
- 6
Add the dry ingredients to the wet ingredients. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
⏱️ 3 min
- 7
Assembly: Spoon a portion of the cake batter into each prepared muffin cup, filling it about halfway. Place a spoonful of the prepared berry mixture on top of the cake batter in each cup. Generously sprinkle the almond streusel topping over the berries in each muffin cup.
⏱️ 5 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the crumb cakes are golden brown and cooked through. A wooden skewer inserted into the cake portion should come out clean.
⏱️ 25 min•🌡️ 180
- 9
Once baked, remove the muffin tin from the oven. Allow the mini berry crumb cakes to cool slightly in the tin before carefully removing them. Serve and enjoy. These cakes are even more moist the next day.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Berry Crumb Cake
For the Berry Layer
- 100 g blueberries, fresh or frozen
- 100 g blackberries, fresh or frozen
- 100 g strawberries, fresh or frozen
- 30 g granulated sugar
- 16 g all-purpose flour
For the Almond Streusel Topping
- 150 g all-purpose flour
- 213 g dark brown sugar
- 113 g almond meal
- 1/2 teaspoon ground cinnamon
- 6 g salt
- 113 g unsalted butter, cold, cubed
For the Berry Cake Base
- 275 g Labneh or greek yogurt
- 100 g granulated sugar
- 50 g dark brown sugar
- 80 ml butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 190 g all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 180 - 2
For the Berry Layer: In a bowl, combine the blueberries, blackberries, and strawberries. Add the granulated sugar and all-purpose flour. Toss until the berries are evenly coated. Set aside.
⏱️ 5 min - 3
For the Almond Streusel Topping: In a separate bowl, add the all-purpose flour, dark brown sugar, almond meal, ground cinnamon, and salt. Whisk the dry ingredients together until well combined. Add the cold, cubed unsalted butter. Using your hands, rub the butter into the dry ingredients until a crumbly streusel mixture forms. Set aside.
⏱️ 10 min - 4
For the Berry Cake Base: In a large bowl, combine the Labneh or Greek yogurt, granulated sugar, dark brown sugar, melted butter, large eggs, and vanilla extract. Whisk until smooth and well combined.
⏱️ 5 min - 5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 2 min - 6
Add the dry ingredients to the wet ingredients. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
⏱️ 3 min - 7
Assembly: Spoon a portion of the cake batter into each prepared muffin cup, filling it about halfway. Place a spoonful of the prepared berry mixture on top of the cake batter in each cup. Generously sprinkle the almond streusel topping over the berries in each muffin cup.
⏱️ 5 min - 8
Bake in the preheated oven for 20-25 minutes, or until the crumb cakes are golden brown and cooked through. A wooden skewer inserted into the cake portion should come out clean.
⏱️ 25 min•🌡️ 180 - 9
Once baked, remove the muffin tin from the oven. Allow the mini berry crumb cakes to cool slightly in the tin before carefully removing them. Serve and enjoy. These cakes are even more moist the next day.
⏱️ 5 min