You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.
This time of the year is the PERFECT time to find ripe raspberries at local farms or in the local produce section at the grocery store. You can use them to make this absolutely yummy raspberry lemon crumb cake!
This past weekend I took my sister and brother-in-law raspberry picking at a local U-Pick farm. They were visiting Oregon from Southern CA for several days, and this is one of the activities my sister really enjoys when she comes up here to visit.
My husband said his favorite way to eat this crumb cake is with a big scoop of vanilla ice cream on the side! It’s that versatile – it can be either a breakfast coffeecake or a dessert cake!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Where I Pick Fresh Berries Every Summer
Rowell Brothers Berry Farm has been around since 1853, is about 15 minutes from our home, and is one of the scenic places I LOVE to pick raspberries, blueberries, and boysenberries each summer (plus the fact that you can eat berries for free while you pick is always fun!).
We got to the farm early in the morning, picked raspberries for half an hour and then we were done! Over eight pounds of raspberries picked in half an hour, and we only paid a little over $10, which is a real deal, compared to what they sell for at the grocery store.
A couple days later I used the berries to make homemade raspberry jam, froze a lot of them, and then also made this delicious raspberry lemon crumb cake with the remaining berries!
How I Got This Recipe
I received this recipe from a friend from Southern California 3 years ago. Diane and I grew up together in the youth group at church and ran into each other once again at a music group reunion we both attended.
I hadn’t seen her in over 40 years! It was fun catching up with her, and I learned she had attended culinary school in the past. Ooh… how fun!
Once I returned home to Oregon, Diane sent me this recipe via e-mail and suggested I might enjoy trying it! I saved the recipe in a basket which contains a HUGE pile of recipes I want to try (too many recipes, never enough TIME). This week finally hunted it down and pulled it out to use with these fresh picked raspberries! So glad I did – this is a delicious recipe!
The recipe is incredibly EASY, and the fruit-filled crumb cake tastes wonderful. We enjoy a slice for breakfast, accompanied by a good, strong cup of coffee!
How To Make Raspberry Lemon Crumb Cake
Cut very cold chunks of butter into flour sugar and salt, using a pastry blender. Work the butter into the dry ingredients until the mixture is crumbly, and butter is reduced to about the size of a pea.
Set aside ½ cup of the crumbly mixture to use for a crumb topping for the cake later on.
Combine the remaining flour mixture with baking powder, baking soda, egg, buttermilk and fresh lemon juice, and blend until fully combined.
Stir fresh raspberries gently into the cake batter. The batter is then placed into a cake pan that is coated (bottom and sides) with non-stick cooking spray.
Add lemon zest and juice to the reserved flour mixture that was set aside earlier. This crumb topping is mixed until combined, then sprinkled over the top of the cake batter in cake pan.
Time To Bake The Cake!
Bake the raspberry lemon crumb cake in a preheated 350°F oven for 25-30 minutes, or until the cake springs back when touched lightly in the center.
This picture below shows how it looked straight out of the oven and you can see the very light golden color on the topping.
Once the cake is cooled to room temperature, cut it into 8 wedges. I like to garnish the cake with a few raspberries and a sprig of fresh mint (from my garden!).
Time To EAT!
You can see what the raspberry lemon crumb cake looks like on the plate. It’s LOADED with raspberries! The cake is not dry at all, and the combination of raspberry and lemon flavors are absolutely perfect!
We truly enjoyed this simple, yet delicious raspberry lemon crumb cake! I really hope you will consider trying this cake for yourself… you will be surprised just how easy it is to make, and hope you will enjoy it, as well!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More CAKE Recipes?
You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cake recipes to choose from, including:
- Cranberry Orange Cake
- Mom’s Apple Cake
- Mom’s Easy Chocolate Cake
- Edie’s Carrot Cake
- Banana Nut Pound Cake
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Recipe Source: Diane Schultz O’Brien
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1¼ cups all purpose flour
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup butter (very cold)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup buttermilk (low-fat)
- 2 Tablespoons lemon juice (fresh)
- 1 egg
- 1 cup fresh raspberries
- 2 teaspoons lemon zest (finely grated lemon rind)
- 3/4 teaspoon lemon juice (fresh)
Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides).
Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, until the butter/crumbs are about the size of peas. Measure out 1/2 cup of this crumb mixture and set aside to use as crumb topping later (set aside).
To the mixing bowl with remaining flour mixture add the baking powder, baking soda, buttermilk, lemon juice, and egg. Beat on medium speed with a mixer until well blended. Gently STIR in fresh raspberries until fully combined with batter. Spoon batter into the prepared (sprayed) cake pan. Gently spread to cover bottom of pan.
Take the reserved flour/crumb mixture and add lemon zest and juice to it. Combine these ingredients with a fork until crumbly. Sprinkle this mixture over the top of the cake batter, until top of cake is covered.
Bake cake on center rack of preheated 350°F oven for 25-30 minutes or until it is light golden brown on top and cake springs back with touched lightly in the center (mine took 30 minutes). Remove cake pan to a wire rack to cool to room temperature. Slice into 8 wedges, and garnish cake with fresh raspberries and a mint sprig, if desired. ENJOY!
Here’s one more to pin on your Pinterest boards! 