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For Father’s Day, I baked my Dad a blackberry crumb cake because he sure does love his sweet desserts. I’m not one to spend all day in the kitchen baking a cake, so I didn’t want to make anything too complicated. This cake is surprisingly so simple to make and the end result is light, delicious, and so rewarding.

I have to be honest, I didn’t really get to eat a piece of this cake. Only because I am on a no carb, no sugar, no blah blah blah diet. However, I did try a small, tiny bite just to make sure it would be perfect for my Dad. My family raved about it so I guess it was a success. You better believe once this diet is over I’m going to make this cake again… just for myself.

For The Cake

1/2 c. (1 stick) cold, unsalted butter, cut into cubes
2 c. whole wheat flour, spooned and leveled
1 c. granulated sugar
2 tsp. Β baking powder
1 tsp. kosher salt
1/2 tsp. ground cinnamon
2 large eggs
1 c. whole milk
1 tsp. vanilla extract
1 pound fresh blackberries

For The Crumb Topping

1/2 c. pecans
1/3 c. light brown sugar, firmly packed
1/4 c. whole wheat flour, spooned and leveled
2 Tbsp. unsalted butter, cubed

Preheat the oven to 350 degrees F.

In a food processor, combine the cold, cubed butter, whole wheat flour, sugar, baking powder, salt, and cinnamon until it is combined and crumbly. In a separate large bowl, whisk together the eggs, milk, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until combined. The batter might be a slight bit lumpy from the chunks of butter.

For the crumb topping, pulse the pecans, brown sugar, whole wheat flour, and butter until crumbly. Grease a bundt cake pan or 8″ square pan with lots of butter or baking spray. Pour the batter into the greased pan and top with the blackberries and crumb topping. Bake for about 50-55 minutes or until a toothpick inserted comes out clean. Allow the cake to cool before serving.

This cake also makes for an awesome, breakfast coffee cake because it isn’t heavy or too sweet. Bon Appetit!

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