We always loved to pick fresh blackberries at Grandma Paul’s house, and we made all kinds of desserts with those great big, sweet berries, even though we had to
watch out for rattlesnakes in the blackberry bushes! Mama and Dad liked to make blackberry ice cream, and we often made cobbler or coffee cake like this one.
Butter for coating pan
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/3 cup milk
1 1/2 cups frozen blackberries (from one 10-ounce package)
Preheat oven to 350°F. Butter an 8-inch square pan; set aside.
For the topping, in a large bowl, stir together the flour, sugars, and cinnamon. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
For the cake, in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool slightly before serving.
Servings: 8 to 10
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