Blackberry Crumb Bars

Name: Blackberry Crumb Bars
Prep time: 10 min
Total time: 50 min
Ingredients: 6 tablespoons unsalted butter melted, and ½ cup (1 stick), room temperature, plus more for pan; 1.75 cups all-purpose flour (spooned and leveled), plus more for pan; 0.5 cup packed light-brown sugar; 0.5 teaspoon salt; 0.5 teaspoon baking powder; 1 cup confectioners' sugar; 0.5 teaspoon pure vanilla extract; 2 large eggs; 2 containers (5 ounces each) blackberries

3.5

(316)

17 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

10 mins

Total Time:

50 mins

Yield:

16

Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.

Ingredients

6 tablespoons unsalted butter melted, and ½ cup (1 stick), room temperature, plus more for pan
1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan
½ cup packed light-brown sugar
½ teaspoon salt
½ teaspoon baking powder
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

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 1/4 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 1/4 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, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Cook's Notes

While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.