Ingredients
- CRUMB TOPPING:
- 6 TBSP UNSALTED BUTTER MELTED
- 1/2 CUP PACKED LIGHT BROWN SUGAR
- 1/4 tsp. SALT
- 1 CUP FLOUR
- CAKE BASE:
- 3/4 CUP FLOUR
- 1/4 tsp. SALT
- 1/2 tsp. BAKING POWDER
- 1/2 CUP (1 STICK) BUTTER ROOM TEMPERATURE
- 1 CUP POWDERED SUGAR
- 1/2 tsp. VANILLA EXTRACT
- 2 LARGE EGGS
- 2 CONTAINERS (5 OZ. EACH) BLACKBERRIES
- NOTE: IF USING BLUEBERRIES PUT ZEST OF LEMON ON TOP OF BLUEBERRIES THEN DRIZZLE WITH HONEY.
Preparation
Step 1
NOTE: While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.
1. Preheat oven to 350 degrees. Butter an 8 inch square pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar and 1/4 tsp. salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside, In a large bowl, using an electric mixer, beat room-temperature butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto work surface; cut into 16 squares.