CRUMB-TOPPED BLACKBERRY CAKE
2 c All-purpose flour
2/3 c Sugar
3 ts Baking powder
1/2 ts Baking soda
1 t Salt
2 Eggs
1 c Milk
1/2 c Butter or margarine, melted
2 tb Lemon juice
2 c Fresh berries *
2/3 c Sugar
1/2 c All-purpose flour
1/2 ts Cinnamon
4 tb Soft butter or margarine
1 c Chopped walnuts
CRUMB TOPPING
In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t. cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance.
THE CAKE
Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice. Stir liquid ingredients into dry ingredients until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle berries evenly over the batter. Sprinkle with the Crumb Topping. Bake at 375 degrees for 40 to 45 minutes. Serve warm with Cr?me Anglaise or blackberry ice cream.
*Use any berries you prefer. I love the blackberries and strawberries Louisiana is famous for, but blueberries and raspberries are very good too
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