Taking advantage of nature's gift~ Blackberry Crumb Bar Recipe

Not everything worth eating grows in the garden... here is something from the other side of the fence!

As I have mentioned before... I am so happy to have two boys who enthusiastically go out and pick whatever I ask them to (usually), and when I tell them I'm making Blackberry Crumb Bars, they really hop to it!

Right down the road we have a plethora of blackberry vines that I have been trying to take advantage of... free is a very good price, indeed.

This summer, in addition to blackberry jam, I have been making this delicious, and easy, Blackberry Crumb Bar recipe.  Once you try it I think you may just simultaneously curse and bless me; yep, they are that good!

Ingredients

Preparing the mise en place is very enjoyable for me... I love the textures and colors of the ingredients.

Makes 16

6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan

1/2 cup packed light-brown sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup confectioners' sugar

1/2 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.

1. 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.
2. 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.
3. 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.

Delightfully tender and moist cake with berry bursts and a crunchy topping... are you printing the recipe yet? 

Click Blackberry Crumb Bars for the printable recipe at marthastewart.com.