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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)
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.