This raspberry blueberry crumb cake recipe is a delicious combination of two of the best summer berries. The cake is moist and fruity, with a sweet raspberry and blueberry filling and a crunchy crumb topping. To make the cake, you'll need flour, sugar, baking powder, salt, butter, eggs, milk, vanilla extract, fresh raspberries, and fresh blueberries. Mix the dry ingredients together, then add the wet ingredients and mix until smooth. Fold in the raspberries and blueberries and pour the batter into a greased baking dish. To make the crumb topping, mix flour, sugar, and butter until crumbly, then sprinkle over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
