Wednesday, June 23, 2010

Blackberry Breakfast Cake

I don't know that I would ever make this for breakfast because it is so sweet but we made it for a snack in the afternoon and it was delicious.  The original recipe from here called for blueberries but I had blackberries on hand so that is what we used, plus my kids will eat it if it has blackberries but not if it has blueberries (silly kids!). I love the crumb topping and even better is the glaze, yum, yum!

3/4 c. sugar
1/2 c. butter
3/4 c. milk
1 egg
2 c. flour
2 1/2 t. baking powder
3/4 t. salt
2 c. frozen/fresh blackberries (blueberries)
Crumb topping:
1/2 c. sugar
1/3 c. flour
1/2 t. cinnamon
1/4 c. butter
1/2 c. powdered sugar
1/4 t. vanilla
1 1/2 t.- 2 t. hot water

*  Preheat oven to 375 degrees.  For the cake, mix sugar and butter until light and fluffy.  Add egg and mix well.  In small bowl mix flour, baking powder and salt.  Add to butter mixture alternately with milk.  Fold in blackberries.  Pour in greased 9x9 pan.

*  For crumb topping:  In medium bowl mix sugar, flour, cinnamon and butter until crumbly.  Sprinkle over cake and bake for 45-50 minutes or until toothpick inserted in center comes out clean.

* While cake is cooking make glaze.  In small bowl mix powdered sugar, vanilla and hot water.  Drizzle over cake while hot.  Enjoy.
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