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Blackberry Crumb Bars

Delight picnic goers with this perfect marriage of tart fruit and tender cake.

Blackberry Crumb Bars


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

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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