Mixed Berry Ginger Crumb Cake

A cornmeal-ginger crumb cake topped with blackberries, blueberries and raspberries, as well as a ginger-crumb topping.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Servings 6 to 8 servings
Calories 632 kcal
Author Michelle


For the Berries:

  • 5 ounces raspberries
  • 5 ounces blackberries
  • 5 ounces blueberries
  • ½ cup granulated sugar
  • 2 tablespoons brandy can substitute vanilla extract

For the Crumb Topping:

  • cup light brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup finely diced candied ginger
  • 4 tablespoons unsalted butter at room temperature, cut into small cubes

For the Cake:

  • cups all-purpose flour
  • ½ cup cornmeal
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon fine sea salt
  • 6 tablespoons unsalted butter at cool room temperature, cut into small cubes
  • cup whole milk
  • 2 eggs
US Customary - Metric


  1. Preheat oven to 375 degrees F. Grease a 9-inch square (or 2½-quart) baking dish.
  2. Prepare the Berries: In a medium bowl, toss the berries with the sugar and brandy; set aside.
  3. Prepare the Crumb Topping: In a small bowl, whisk together the brown sugar and flour, then stir in the crystallized ginger. Blend the butter into the mixture with your fingertips or a fork until crumbs form. Place the bowl in the freezer while you prepare the cake.
  4. Prepare the Cake: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, ground ginger and salt. Add the butter pieces and, using your fingertips or a pastry blender, work into the flour mixture until it is completely incorporated and there are no pieces larger than a pea remaining.
  5. In a measuring cup or small bowl, whisk together the milk and eggs, then add to the flour mixture. Using a rubber spatula, gently stir the batter together until no pockets of dry ingredients remain. Spread the batter in an even layer in the prepared pan. Using a slotted spoon, remove the berries from the bowl and scatter over the cake batter. Break up the crumb topping into large pieces and scatter over the berries.
  6. Bake until the berries are bubbling and the cake is firm, 40 to 45 minutes. Place the pan on a wire rack and cool for at least 30 minutes before serving. The cake can be stored, covered, at room temperature, for up to 2 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Mixed Berry Ginger Crumb Cake
Amount Per Serving
Calories 632 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 107mg36%
Sodium 430mg19%
Potassium 375mg11%
Carbohydrates 98g33%
Fiber 5g21%
Sugar 55g61%
Protein 8g16%
Vitamin A 770IU15%
Vitamin C 13.4mg16%
Calcium 130mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.