1.8 cup flour all-purpose divided plus more for pan (spooned and leveled)
0.5 teaspoon kosher salt
0.5 cup light-brown sugar packed
8 tablespoon butter unsalted room temperature
0.5 teaspoon vanilla extract
Equipment
bowl
frying pan
baking paper
oven
whisk
baking pan
hand mixer
toothpicks
Directions
Set the oven rack in the center position. 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.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. In a medium bowl, whisk together remaining 3/4 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.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.Like this:Like Loading...
