Saskatoon Berry Cream Cheese Crumb Cake: A Deliciously Decadent Treat

Saskatoon berries, with their sweet, almond-like flavor, are a treasure of the prairies. Combining them with the creamy richness of cream cheese and a buttery crumb topping creates a cake that’s both comforting and elegant. This Saskatoon Berry Cream Cheese Crumb Cake is a showstopper, perfect for a special occasion or simply a delightful weekend treat. The slight tanginess of the cream cheese filling balances the sweetness of the berries and crumb topping, resulting in a flavor explosion that will leave you wanting more. This recipe will guide you through each step, ensuring a perfect cake every time.

## Why This Recipe Works

* **Flavor Combination:** The tartness of the Saskatoon berries complements the richness of the cream cheese and the sweetness of the crumb topping, creating a balanced and delightful flavor profile.
* **Texture Contrast:** The moist cake, creamy filling, and crumbly topping provide a wonderful textural experience in every bite.
* **Make-Ahead Option:** The crumb topping and even the entire cake can be prepared ahead of time, making it perfect for entertaining.
* **Adaptability:** You can easily substitute other berries if you don’t have access to Saskatoon berries. Blueberries, raspberries, or blackberries would all work well.

## Ingredients

### For the Cake:

* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream

### For the Cream Cheese Filling:

* 8 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract

### For the Crumb Topping:

* 1 cup all-purpose flour
* 1/2 cup packed light brown sugar
* 1/2 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, cold and cubed
* 1/2 teaspoon ground cinnamon

### For the Berry Layer:

* 2 cups fresh or frozen Saskatoon berries (if using frozen, do not thaw)
* 1 tablespoon all-purpose flour
* 1 tablespoon granulated sugar (optional, depending on berry sweetness)

## Equipment

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for lining the pan)

## Instructions

### Step 1: Prepare the Crumb Topping

1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
2. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for achieving a nice, crumbly topping. You can also use a food processor, pulsing until the desired consistency is reached. Be careful not to over-process. Over-processing will result in a paste, not a crumb. Ensure the butter remains cold. If it begins to melt, refrigerate the mixture for 10-15 minutes before proceeding.
3. Set the crumb topping aside in the refrigerator while you prepare the cake and filling. Keeping it cold helps maintain its crumbly texture. This step can be done a day ahead.

### Step 2: Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking. This method prevents sticking and makes slicing and serving easier.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients, resulting in a cake that rises properly. Sifting the dry ingredients is also an option; it incorporates air and lightens the texture.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a tender cake. Use an electric mixer (stand or hand mixer) and beat for at least 3-5 minutes until the mixture is noticeably lighter in color and texture. Scraping down the sides of the bowl occasionally ensures that all ingredients are evenly incorporated.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Mixing well at this stage helps emulsify the ingredients, resulting in a smooth batter. Using good quality vanilla extract enhances the overall flavor of the cake. Avoid imitation vanilla, as it lacks the depth of flavor of real vanilla.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are just incorporated. The batter may still have some small lumps, which is perfectly fine. The sour cream adds moisture and richness to the cake, contributing to its tender texture. Using full-fat sour cream will yield the best results. Low-fat or non-fat sour cream can be used, but the cake may be slightly drier.

### Step 3: Prepare the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Make sure the cream cheese is at room temperature to prevent lumps in the filling. Beat for several minutes until the mixture is light and airy. Lumps can be avoided by whipping the cream cheese alone before adding the sugar. Powdered sugar can also be used in place of granulated sugar for an even smoother filling.
2. Beat in the egg and vanilla extract until just combined. Again, avoid overmixing. The egg helps bind the filling together and adds richness. Good quality vanilla extract enhances the flavor.

### Step 4: Assemble the Cake

1. Spread half of the cake batter evenly into the prepared baking pan. It’s easiest to drop spoonfuls of batter across the pan and then spread with a spatula. The batter will be quite thick. A small offset spatula works well for spreading the batter evenly.
2. Pour the cream cheese filling evenly over the cake batter. Use a spatula to gently spread the filling to the edges of the pan. Be careful not to mix the cream cheese filling with the cake batter too much.
3. Gently drop spoonfuls of the remaining cake batter over the cream cheese filling. This can be a bit tricky. Try to spread the dollops evenly. It doesn’t need to completely cover the cream cheese filling. Some of the filling should still be visible.
4. In a separate bowl, gently toss the Saskatoon berries with the tablespoon of flour and the tablespoon of sugar (if using). This helps to prevent the berries from sinking to the bottom of the cake and also helps to thicken their juices. If using frozen berries, do not thaw them beforehand, as they will release too much liquid. The sugar is optional and depends on the sweetness of the berries. If the berries are particularly tart, adding sugar will help balance the flavor.
5. Sprinkle the Saskatoon berries evenly over the cake batter. Distribute them evenly across the surface of the cake.
6. Sprinkle the crumb topping evenly over the berries. Make sure the entire surface is covered with a generous layer of crumbs.

### Step 5: Bake the Cake

1. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven. Check the cake after 45 minutes and if the crumb topping is browning too quickly, tent the cake with aluminum foil to prevent burning. The cake is done when the edges are golden brown and the center is set. The internal temperature should reach 200-205°F (93-96°C).
2. Let the cake cool in the pan for at least 30 minutes before slicing and serving. Cooling the cake allows it to set properly and prevents it from crumbling when sliced. For easier slicing, refrigerate the cake for a few hours or overnight. This will also allow the flavors to meld together even more.

## Tips for Success

* **Use Room Temperature Ingredients:** Make sure your butter, cream cheese, and eggs are at room temperature for easy mixing and a smooth batter. This ensures that all the ingredients blend together properly and creates a more even texture in the cake.
* **Don’t Overmix the Batter:** Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are just incorporated.
* **Use Cold Butter for the Crumb Topping:** Cold butter is essential for creating a crumbly topping. If the butter is too soft, the topping will be greasy and won’t crumble properly.
* **Toss Berries with Flour:** Tossing the berries with flour helps to prevent them from sinking to the bottom of the cake and also helps to thicken their juices.
* **Adjust Sugar to Taste:** The sweetness of Saskatoon berries can vary. Adjust the amount of sugar in the berry layer and crumb topping to your liking.
* **Prevent Burning:** If the crumb topping starts to brown too quickly during baking, tent the cake with aluminum foil.
* **Cool Completely:** Allow the cake to cool completely before slicing and serving. This will prevent it from crumbling and allow the flavors to meld together.

## Variations

* **Other Berries:** If you don’t have access to Saskatoon berries, you can substitute other berries such as blueberries, raspberries, or blackberries.
* **Nuts:** Add chopped nuts such as pecans or walnuts to the crumb topping for added flavor and texture.
* **Lemon Zest:** Add lemon zest to the cream cheese filling for a bright, citrusy flavor.
* **Spices:** Experiment with different spices in the crumb topping, such as nutmeg or cardamom.
* **Glaze:** Drizzle a simple powdered sugar glaze over the cooled cake for an extra touch of sweetness and visual appeal.
* **Streusel topping:** Replace crumb topping with streusel topping. For Streusel topping: In a bowl combine 1/2 cup packed brown sugar, 1/2 cup flour, 1/4 cup rolled oats, 1/4 teaspoon cinnamon, 1/4 cup cold butter (cut into pieces). Using a pastry blender or your fingers, cut in butter until mixture is crumbly.

## Serving Suggestions

* Serve the cake warm or at room temperature.
* Dust with powdered sugar before serving.
* Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
* Pair with a cup of coffee or tea.

## Storage

* Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
* The cake can also be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator.

## Make-Ahead Tips

* The crumb topping can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
* The entire cake can be assembled and stored in the refrigerator overnight before baking. Add about 10 minutes to the baking time.

## Nutritional Information (approximate, per serving)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-150mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 5-7g

## Conclusion

This Saskatoon Berry Cream Cheese Crumb Cake is a delightful combination of flavors and textures that is sure to impress. The creamy filling, sweet berries, and buttery crumb topping create a truly unforgettable dessert. Whether you’re celebrating a special occasion or simply want to indulge in a delicious treat, this cake is the perfect choice. With its easy-to-follow instructions and make-ahead options, you can enjoy this delightful cake any time you desire. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new family favorite!

Enjoy Baking!

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen Saskatoon berries?**
A: Yes, you can use frozen Saskatoon berries. Do not thaw them before using. Toss them with flour as directed in the recipe.

**Q: Can I substitute other berries for Saskatoon berries?**
A: Absolutely! Blueberries, raspberries, blackberries, or even a mix of berries will work well in this recipe.

**Q: My crumb topping is not crumbly. What did I do wrong?**
A: The most common reason for a non-crumbly topping is that the butter was too soft. Make sure the butter is cold and cubed when you make the topping. You can also refrigerate the topping for a few minutes before sprinkling it on the cake.

**Q: How do I prevent the berries from sinking to the bottom of the cake?**
A: Tossing the berries with a tablespoon of flour before adding them to the cake helps to prevent them from sinking. Also, make sure the cake batter is thick enough to support the berries.

**Q: Can I make this cake ahead of time?**
A: Yes, you can make the crumb topping ahead of time and store it in the refrigerator or freezer. You can also assemble the entire cake and store it in the refrigerator overnight before baking. You might need to add a few minutes to the baking time if the cake is cold.

**Q: The top of my cake is browning too quickly. What should I do?**
A: If the top of the cake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.

**Q: How do I store the leftover cake?**
A: Store the leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months.

**Q: Can I reduce the amount of sugar in the recipe?**
A: Yes, you can reduce the amount of sugar in the cake batter and crumb topping to your liking. However, keep in mind that sugar contributes to the texture and moisture of the cake, so reducing it too much may affect the final result.