Grandpa got back in town on Sunday night bearing gifts of fruit. He brought back a big container of blackberries and tells me they were sent with love from Aunt Oida in Atlanta, Georgia. This morning for breakfast, I stirred the blackberries with strawberries in some vanilla yogurt and granola. The kids were thrilled. But I still had a small mountain of blackberries to use.
2 c. flour
1 c. sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 c. butter
1/2 c. chopped pecans
1 c. milk
1 tsp vanilla
1/3 c. brown sugar
1/4 c. flour
2 tsp. butter
1. Sift together first five ingredients, and put in large mixing bowl; cut in butter until mixture looks crumbly.
2. In another bowl, mix together eggs, milk and vanilla, pour over flour mixture and stir until just moistened.
3. Spread in greased baking dish (I used an 8x8 square dish), top with berries.
4. In a small bowl, combine brown sugar, flour and 2 tsp butter, mix with fork until crumbly. Add nuts to mixture. Sprinkle on top of cake.
5. Bake at 350 degrees for 45 minutes.
*Important to note here, I accidentally used bread flour instead of all-purpose flour. I still thought the cake came out fantastic and probably would use bread flour again in the future - it was nice and light, not a heavy/gluey cake, but more of a light cake.