Blackberry Crumb Cake. Who cares? So what?

Blackberry Crumb Cake

Blackberry Crumb Cake. What was I thinking? Another dessert? This blog is not about sweet treats. So why Blackberry Crumb Cake?

When you’re as old as I...
Is anyone as old as I?
What difference does it make?
An offer comes, you take.

Yeah, I stole those lyrics from Cabaret. “Who cares? So What?”

For the sun will rise
And the moon will set
And you learn how to settle
For what you get.
It will all go on if we’re here or not
So who cares? So what?
So who cares? So what?

That’s right. I’m doing another dessert. “Who cares? So what?”

I do have a reason (other than my 5‑year quest to include the lyrics from anything from Cabaret on this blog). That reason is Pinterest. Yes I said Pinterest.

I realize that Pinterest is as nearly as gay as Cabaret. Yes. Yes. I realize that. But Pinterest (honestly) seems (maybe I’m wrong) to be the turf of not-so-gay females. Frankly I don’t get it. I’m mean what’s the point? A collection of photographs. Who cares? So what? Sure I’ve played along (and played along) because I realize how important it is. But I haven’t really (truly) enjoyed it.

That is until my friend (real-true-life friend) Marla Meridith of Family Fresh Cooking invited me to her board Sweet Dreams. Suddenly it was like being asked to the prom by the prettiest girl in school. I realize she may dump me as soon as the semester ends (or as soon as she realizes I’m gay). But man (oh man) it’s nice to be included, so I made Blackberry Crumb Cake. “Who cares? So what?”

I hope you’ll forgive me this one small indulgence. Blackberry Crumb Cake. It’s not hard to make, and maybe that’s the point (I’ve missed all along). GREG

Blackberry Crumb Cake

Blackberry Crumb Cake 

Print This Recipe Total time Yield 16Source Martha Stewart LivingPublished

While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. 

To store the cake, keep in an airtight container at room temperature, up to 3 days.

Blackberry Crumb Bars


  • 6 tablespoon unsalted butter melted
  • 8 tablespoon unsalted butter room temperature
  • 1 3/4 cup all-purpose flour (spooned and leveled) divided, plus more for pan
  • ½ cup light-brown sugar packed
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 10 ounce fresh blackberries (about 2 containers)


Set the oven rack in the center position. 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.

Make topping: In a medium bowl, whisk together melted butter, brown sugar, and ¼ teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. 

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining ¼ 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.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.