Uploaded August 2026 | Updated September 2026, 3 weeks ago
Recipe below for an easy summer snack! One-bowl cake batter is topped with berries, and a crunchy streusel top absorbs the fruit juices, making this an easy, snackable cake for any time of day.
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*••• Recipe •••*
Makes one 9 x 13 inch (23-x-33 cm) pan
12 to 16 portions
Prep time: 20 minutes
Cook time: 45 minutes
Notes:
• Serve square slices of the cake warm, cool or chilled, on its own or with a scoop of ice cream or a dollop of whipped cream.
• The cake will keep well-wrapped in the fridge for up to 3 days, or can be frozen for up to 3 months.
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*••• Ingredients •••*
Streusel:
1 cup (150 g) all-purpose flour
2/3 cup (135 g) granulated sugar
Pinch ground nutmeg or cinnamon
6 Tbsp (90 g) cold unsalted butter
Cake:
2 large eggs, at room temperature
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, melted (a little warm is OK)
3 Tbsp (45 mL) neutral oil
2 tsp finely grated lemon zest
1 tsp vanilla extract
1 ½ cups (225 g) all-purpose flour
1 Tbsp (9 g) baking powder
½ tsp fine salt
3 cups fresh Niagara fruits (pitted and sliced, if needed)
Icing sugar for dusting
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*••• Directions •••*
1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (23 x 33 cm) cake pan, metal or ceramic.
2. For the streusel, stir the flour sugar, nutmeg, or cinnamon. Use a box grater to grate in the cold butter and then work it in well with your fingers or a pastry blender until the streusel begins to form lumps. Set aside.
3. For the cake, whisk the eggs, sugar, butter, oil, lemon zest and vanilla together by hand. Sift in the flour, baking powder and salt and whisk until combined. Pour the batter into the prepared pan and spread so that it fills the bottom of the pan. It will not look like much cake batter, but it doubles in size as it bakes.
4. Sprinkle the berries over the cake batter, then sprinkle the streusel over the cake to cover the fruit and cake evenly. Bake the cake for about 45 minutes if in a metal pan or 55 minutes for a ceramic dish, until the streusel is lightly browned and a tester inserted into the centre of the cake comes out clean. Cool the cake in the pan or dish on a rack for at least 45 minutes before serving.
Recipe below for an easy summer snack! One-bowl cake batter is topped with berries, and a crunchy streusel top absorbs the fruit juices, making this an easy, snackable cake for any time of day.
--------
*••• Recipe •••*
Makes one 9 x 13 inch (23-x-33 cm) pan
12 to 16 portions
Prep time: 20 minutes
Cook time: 45 minutes
Notes:
• Serve square slices of the cake warm, cool or chilled, on its own or with a scoop of ice cream or a dollop of whipped cream.
• The cake will keep well-wrapped in the fridge for up to 3 days, or can be frozen for up to 3 months.
--------
*••• Ingredients •••*
Streusel:
1 cup (150 g) all-purpose flour
2/3 cup (135 g) granulated sugar
Pinch ground nutmeg or cinnamon
6 Tbsp (90 g) cold unsalted butter
Cake:
2 large eggs, at room temperature
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, melted (a little warm is OK)
3 Tbsp (45 mL) neutral oil
2 tsp finely grated lemon zest
1 tsp vanilla extract
1 ½ cups (225 g) all-purpose flour
1 Tbsp (9 g) baking powder
½ tsp fine salt
3 cups fresh Niagara fruits (pitted and sliced, if needed)
Icing sugar for dusting
--------
*••• Directions •••*
1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (23 x 33 cm) cake pan, metal or ceramic.
2. For the streusel, stir the flour sugar, nutmeg, or cinnamon. Use a box grater to grate in the cold butter and then work it in well with your fingers or a pastry blender until the streusel begins to form lumps. Set aside.
3. For the cake, whisk the eggs, sugar, butter, oil, lemon zest and vanilla together by hand. Sift in the flour, baking powder and salt and whisk until combined. Pour the batter into the prepared pan and spread so that it fills the bottom of the pan. It will not look like much cake batter, but it doubles in size as it bakes.
4. Sprinkle the berries over the cake batter, then sprinkle the streusel over the cake to cover the fruit and cake evenly. Bake the cake for about 45 minutes if in a metal pan or 55 minutes for a ceramic dish, until the streusel is lightly browned and a tester inserted into the centre of the cake comes out clean. Cool the cake in the pan or dish on a rack for at least 45 minutes before serving.
