Submitted By Jemmie Fay Stone
Blackberry Breakfast Cake
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
Glaze:
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 9×9 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.
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
Glaze:
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 9×9 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.
If you enjoyed this article, please consider sharing it!
