This week, my boyfriend's mother gave me a huge bag filled with fresh, ripe blackberries. I mean, these berries were GIANT and just looked incredible. As soon as I saw them, I thought "What in the world can I make with these blackberries that everyone would like?"
Naturally, Martha had the answer.
These blackberry crumb bars are incredibly light and airy, and the combination of sweet cake with fruit makes them the perfect summer treat. They're also so easy to make that's it's not hard to make them in bulk for a large group dinner!
What you need:
6 tablespoons unsalted butter, melted
1 3/4 cups flour, spoon and leveled plus more for pan
1/2 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 oz each) blackberries (I used 1 1/3 cup blackberries since mine were fresh picked)
Preheat oven to 350 degrees. Butter an 8 inch square pan. Line with parchment paper, leaving an overhang on two sides, and then butter and flour the paper, tapping out excess.
For the topping, in a medium bowl, whisk together melted butter, brown sugar and 1/4 teaspoon salt. Add 1 cup flour and mix with fork until it has formed large, moist crumbs. Place in refrigerator.
Now for the cake. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder and remaining 1/4 teaspoon salt; set aside. In a large bowl, 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 the pan. Make sure it's evenly distributed or you might end up with one half crispy and the other underdone!
Sprinkle the black berries on top of the batter. By the time I finished, the top was cover in berries and there were very few blank spaces. Don't worry, these berries cook down so you can't have too many of them.
Sprinkle chilled topping over the berries and batter. Bake for 40 to 45 minutes, until golden brown and a toothpick inserted in center comes out with a few crumbs attached.
Allow to cool completely in the pan. When cool, lift the cake out using the paper overhang. Cut into 16 bars.
These bars turned out simply beautiful. They cut incredibly easily and they're extremely moist and delicious.
Good luck and happy baking!
Rosie
Source:
Martha Stewart
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