Until recently I didn’t think that I liked Blackberries.  Not sure how I came to this conclusion, but I have been going off of it for years.  Then they were in a fruit salad recently, and I was feeling adventurous and thought what the heck.  I live on the edge, don’t I?  Well, I liked them!  So when I saw them on sale at the store, I bought a giant container of them.  I wanted to bake with them and quickly!  I sought advice on my facebook page and the answer was Cobbler.  Well…sorry guys I didn’t make cobbler.  Problem was, I needed something hubby could take to work.  And really, I think we all know what a guy would do when faced with taking serving dishes etc. to work.  It would not fair well.  I once sent him with cupcakes that sat in his HOT car for 3 hours while he went to a meeting.  I am sure they were just beautiful by the time his co-workers got them.  Amazing they still want me to send in stuff!

I finally decided on these bars/cake. Did you know aside from cobbler there aren’t that many blackberry recipes out there?  This recipe is super easy, and these were delicious.  Next time I think I might try this with raspberries!  I thought about mixing the berries for this, but thought that was a little to daring for this Blackberry Newbie.


Blackberry Crumb Cake
From Bake or Break
Printable Recipe

6 Tbls butter, melted
1 3/4 cups flour
1/2 cup light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla
2 large eggs
10 oz blackberries

Preheat oven to 350.  Prepare a 8 inch square baking pan with butter and flour.

Whisk together melted butter, brown sugar and 1/4 tsp salt.  Add 1 cup flour and mix with a fork until it is moist.  Put in the refrigerator.

Whisk together 3/4 cup flour, baking powder, and 1/4 tsp salt.  Set aside.

Using mixer beat softened butter, powdered sugar and vanilla until light and fluffy.  Add the eggs one at a time.  Beat well.  Add the flour mixture slowly.

Spread batter evenly in prepared pan.  Sprinkle with blackberries.  Top with the chilled topping.  Bake 40-45 minutes.  Cool completely in the pan, then remove and cut into squares.