Blackberry Crumb Cake

Blackberries are probably one of my three top favorite fruits.  Right up there with Watermelon and Raspberries.  This is a fabulous dessert.  You can make it with most any fresh fruit;  Apples, Peaches, Raspberries, etc.  The crumb topping sets it over the top good!

Blackberry Crumb Cake

Butter and flour a 9" round baking pan.

6 Tbsp. butter at room temperature
1/4 cup brown sugar
1/3 cup white sugar
1/4 tsp. baking soda
1 tsp. baking powder
1 1/4 cups flour
2 large eggs
2/3 cup sour cream
1 tsp. hazelnut or vanilla flavoring
1 cup blackberries (fresh or frozen)

In a large bowl, mix flour, baking powder and baking soda.  In a separate bowl, beat the eggs and hazelnut flavoring together.  Blend the eggs/flavoring, butter and sour cream and add to the flour mixture.  Stir well to combine.

Distribute the blackberries evenly in the bottom of the prepared pan and pour cake batter over top.  Top with Crumb Topping (below)

Crumb Topping:
1 stick butter at room temperature
1/2 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1  1/3 cup flour

Mix ingredients together and then use hands to make them into a crumble.  Sprinkle evenly over top of the cake.  Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes back clean.

Drizzle:  I mix about 2 Tbsp. blackberry syrup and 1/4 cup powdered sugar + 2 Tbsp. water to make a glaze for the top.

This cake is FABULOUS!  That's all I can say...FABULOUS!