A Very Good, and Old Fashioned Blackberry Coffee Cake.
Light and fluffy, crisp on the top, and filled with blackberries!
5 tablespoons salted butter, cubed, plus more for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh Blackberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons butter, cubed
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling over top (before placing in oven)
For the cake: Preheat the oven to 350 degrees F. Grease a 9 by 9inch baking pan with butter.
Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blackberries until evenly distributed. Pour the batter into the prepared pan.