Blackberry Coffee Cake With Streusel Topping

• butter, for coating the pan↗
• Topping
• all-purpose flour↗1⁄3 cup
• granulated sugar↗1⁄4 cup
• packed brown sugar2 tablespoons
• ground cinnamon↗1⁄2 teaspoon
• cold unsalted butter↗1⁄4 cup
• Cake
• all-purpose flour↗1 cup
• baking powder↗1 teaspoon
• ground ginger↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• cold unsalted butter↗1⁄4 cup
• granulated sugar↗1⁄2 cup
• large egg↗1 large egg
• teaspoon vanilla↗1
• cup milk↗1⁄3
• cups frozen blackberries (from one 10-ounce package)1 1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.

2. 2

   For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

3. 3

   For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.

4. 4

   Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.