Delight picnic goers with this perfect marriage of tart fruit and tender cake.
6 tablespoons unsalted butter melted, and ½ cup (1 stick), room temperature , plus more for pan
1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan
½ cup packed light-brown sugar
½ teaspoon salt
½ teaspoon baking powder
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries
1. Preheat oven to 350 degrees. Butter an 8-inch square baking 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 ¼ teaspoon 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 bow whisk together remaining ¾ cup flour, baking powder, and remaining ¼ 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 50 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Tip: While you prepare the cake, refrigerate the crumb topping. This will help give it a nubby texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.
Yield: Makes 16 servings
Recipe by Linda, picture by Starla