Recipe Thursday: Raspberry Blueberry Crumb Cake

Ingredients

 

For The Filling:

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• ½ cup white sugar
• 1 tablespoon cornstarch
• 1 lime juice

For The Crust:

• 1 cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• zest from 1 lime
• ¼ teaspoon salt
• 2½ cups all-purpose flour

For The Topping:

• 1 cup all-purpose flour
• ½ teaspoon cinnamon
• ⅔ cup brown sugar, packed
• ¼ teaspoon salt
• ½ cup unsalted butter, cut into pieces

 

 

Instructions

1. Preheat the oven to 375 degrees. Grease or line a 9x13 inch pan with parchment paper. Set aside.
2. The Filling. In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside.
3. The Crust. In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.
4. The Topping. In a medium bowl, combine the flour, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 2 hours before cutting into bars (otherwise it will get messy).

Notes

Store in an airtight container in the refrigerator for up to 5 days.
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.