Fresh Blackberry Coffee Cake

By natstew627

Ingredients

• 12 tablespoons unsalted butter, melted,
• 1 cup (2 sticks), room temperature
• 3 1/2 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 cups confectioners' sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3-4 cups blackberries (I used fresh - not sure how frozen would work)

Details

Servings 1
Adapted from heidibakes.blogspot.com

Preparation

Step 1

1.Preheat oven to 340 degrees. Prepare 13x9 inch pan by lining completely with foil and spray the foil with nonstick spray.
2.Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/2 teaspoon salt & 1 teaspoon cinnamon; add 2 cups 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 1 1/2 cups flour, baking powder, and remaining 1/2 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' 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 foil overhang, lift cake onto a work surface; cut into squares.