I found this recipe years ago, when looking for a dessert to make with some blackberries I had (or that's how I'm remembering it anyway. The name on allrecipes is odd, but the cake is amazing! It's always a hit and it's easy! You mix up the dry ingredients, cut in the butter (I use butter not margarine as it calls for), then put some of that aside for the crumb topping - isn't that easy!? - before mixing in the eggs and milk to make the cake batter. Also, I always add more fruit than the 1 cup that it calls for. Who doesn't like a bit more fruit!? As some of the comments indicate, it does take longer than 25 minutes to bake through. Check it at 25 just to be sure, but it generally takes closer to 50 in my oven. The cake is very adaptable, I've used raspberries and frozen berries if they're out of season.
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine
2 eggs, beaten
2/3 cup milk
1 cup blackberries
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
3) Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
4) Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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