Blackberry Crumb Bars (Martha Stewart Recipe)

This is a Martha Stewart recipe, and it is REAL easy and REAL delicious. Because it's black berries, all you have to do is rinse, dry and dump! So easy, I made this in a crunch for a 4th of July party and got RAVE reviews. (photo from marthastewart.com)

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

1. 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.
2. 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.
3. 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.
4. 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.

Helpful Hint

While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.