Blackberry Coffee Cake

This is a super easy recipe I found on line.  It is from "The Deen Brother's Cookbook: Y'all Come Eat" by Jamie and Bobby Deen.  I changed it up only a little.  The basic recipe I think would work withe other berries.

Ingredients -

Topping

1/3 C AP Flour

1/4 C White Sugar

2 Tbls Packed Brown Sugar

1/2 Teas Ground Cinnamon

1/4 C (1/2 stick) Cold unsalted Butter

I also added some nutmeg - a few scrapes

Cake

1 C AP Flour

1 Teas Baking Powder

1/2 Teas ground Ginger

1/4 Teas Salt

1/4 C (1/2 stick) Cold unsalted butter

1/2 White Sugar

1 Large Egg - room temp

1 Teas Vanilla

1/3 C Milk (I used cream as that's what I had on hand)

1 1/2 C Fresh or frozen Blackberries

Directions

1 - Preheat Oven to 350 and butter an 8 inch square pan; set aside

2 - For the topping, in a large bowl stir together all the ingredients.  Using a pastry cutter, cut in the butter until mixture resembles course crumbs -then keep in refrigerator until ready to use.

3 - For the cake -in a medium bowl sift together the dry ingredients - set aside.  In a large mixing bowl cream butter, then add the sugar and beat until light and fluffy.  Beat in the egg and vanilla.  Alternately beat in the flour mixture and the milk -until just combined.

4 - Spread the batter evenly int he prepared pan.  Scatter the berries over the batter, then sprinkle with the streusel topping.  Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.  Transfer to a wire rack to cool slight;y before serving.

Makes 8 - 10 servings