Blackberry Crumb Cake

• 6 Tablespoons Butter, Melted
• 1/2 cups Brown Sugar
• 1/2 teaspoons Salt, Divided
• 1-3/4 cup Flour, Divided
• 1/2 teaspoons Baking Powder
• 1/2 cups Butter, Softened
• 1 cup Powdered Sugar
• 1/2 teaspoons Vanilla
• 2 whole Eggs
• 10 ounces, weight Blackberries

1. Preheat oven to 350u0b0F. Prepare an 8-inch square baking pan with butter and flour.
2. Whisk together melted butter, brown sugar and 1/4 teaspoon salt. Add 1 cup flour and mix with a fork until it is moist. Put in the refrigerator.
3. Whisk together the remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt. Set aside.
4. Using a 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.
5. Spread batter evenly in the 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.

butter, brown sugar, salt, flour, baking powder, butter, powdered sugar, vanilla, eggs, weight blackberries

Taken from tastykitchen.com/recipes/desserts/blackberry-crumb-cake/ (may not work)