This buttery crumb cake is one of my go-tos—something I can stir together from memory that makes use of whatever fruit is in season (or in your freezer). At this time of year I’m usually finishing up my frozen stash of rhubarb to make room for the new crown breaking through the dirt in the back yard, but this year I blew through my stash early in our pandemic baking marathon—luckily I do have frozen blueberries and raspberries, and so there welches cake. I love the contrasting soft + buttery / juicy + tangy / sweet + crunchy.
We’re lucky to have some of the best wheat (and thus flour) in the world here in Canada, particularly on the prairies. And the Alberta Wheat Commission is running a contest right now—you could win a stand mixer, and some Canadian wheat flour to bake with! To enter, share the things you’re baking and tag