the goods:
6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 and 3/4 cups all-purpose flour, plus more for pan
1/2 cup packed 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
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides; butter and flour paper, tapping out excess.
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.
In a small bowl, whisk together remaingin 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 spead to low; mix in flour mixture.
Spread batter evenly in pan.
Sprinkle with blackberies.
Finish it off with the chilled crumb topping.
Bake until golden, 40 to 45 minutes. Cool completely in pan.
Using paper overhang, lift cake onto a work surface; cut into squares.
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