Raspberry & Blueberry Crumble Tray Bake – a delicious recipe with butter, caster sugar, eggs, sour cream, baking powder, mixed berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large microwave proof bowl melt the butter in the microwave for a minute or until fully melted
2
Add the sugar and eggs to the butter and stir until combined. Mix in the sour cream
3
Sift the plain flour and baking powder into the mixture and fold in until fully mixed. Pour into your prepared tin
4
Push the berries into the cake sponge
5
To make the crumble, using your finger tips rub the butter and flour together to make fine breadcrumbs. Stir in the sugar and then scatter over the cake
6
Place in the oven and bake for 30-35 minutes or until a skewer inserted into the cake comes out clean and the edges are starting to brown and come away from the edge of the tin
7
Remove from the tin and cool on a wire rack and cut into squares
8
Enjoy with a nice cup of tea!
1401
kcal
Calories
85
g
Fat
159
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, 2 1/2 cups caster sugar, 2 large eggs, 1 1/16 cups sour cream, and more.
Yes, Raspberry & Blueberry Crumble Tray Bake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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