• Blackberry Crumb Coffee Cake With Vermont Maple Frosting

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    • 1 tsp Butter
    • 1 1/2 c. Fresh Blackberries
    • 1 1/2 c. Sugar Juice of one lemon
    • 2 Tbsp. Cornstarch
    • 1/4 c. Water
    • 1 stk Butter, plus
    • 4 Tbsp. Butter
    • 2 x Large eggs
    • 4 c. Flour
    • 1 tsp Baking pwdr
    • 1 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 tsp Cinnamon
    • 1 c. Buttermilk
    • 1 tsp Pure vanilla extract
    • 1/2 c. Brown sugar
    • 1 c. Powdered sugar
    • 2 Tbsp. Vermont Maple Syrup
    • 2 Tbsp. Lowfat milk


    1. Preheat the oven to 350 degrees. Grease a 11- by 7- by 2-inch rectangular pan with the tsp. of butter. In a saucepan, combine the Blackberries, 1/2 c. of the sugar and lemon juice. Bring the mix to a boil and reduce to a simmer. Simmer the mix for 3 min. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mix. Cook and stir the mix for 4 min. Remove the pan and cold completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 Tbsp. of butter and 1 c. of the sugar. Add in the Large eggs, one at a time.
    2. In a small mixing bowl, sift 3 1/2 c. flour, baking pwdr, baking soda, salt and cinnamon together. Add in the flour mix and buttermilk, alternately to the butter mix. Mix thoroughly. Fold in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mix till it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan.
    3. Spread the fruit mix over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mix, about 1 inch apart. Sprinkle the crumb mix over the entire pan. Bake for 40 to 45 min or possibly till golden. In a mixing bowl, whisk the powdered sugar, maple syrup and lowfat milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve hot.
    4. This recipe yields 12servings.

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