-
1
Preheat the oven to 350 degrees.
-
2
Grease a 11- by 7- by 2-inch rectangular pan with the tsp.
-
3
of butter.
-
4
In a saucepan, combine the Blackberries, 1/2 c. of the sugar and lemon juice.
-
5
Bring the mix to a boil and reduce to a simmer.
-
6
Simmer the mix for 3 min.
-
7
In a small bowl, whisk the water and cornstarch together.
-
8
Stir the slurry into the fruit mix.
-
9
Cook and stir the mix for 4 min.
-
10
Remove the pan and cold completely.
-
11
In the bowl of an electric mixer, fitted with a paddle, cream 8 Tbsp.
-
12
of butter and 1 c. of the sugar.
-
13
Add in the Large eggs, one at a time.
-
14
In a small mixing bowl, sift 3 1/2 c. flour, baking pwdr, baking soda, salt and cinnamon together.
-
15
Add in the flour mix and buttermilk, alternately to the butter mix.
-
16
Mix thoroughly.
-
17
Fold in the vanilla.
-
18
In a small bowl, combine the remaining butter, remaining flour and brown sugar together.
-
19
Using your hands, combine the mix till it resembles a fine crumb-like consistency.
-
20
Spread half of the batter into the prepared pan.
-
21
Spread the fruit mix over the batter.
-
22
Drop heaping spoonfuls of the remaining batter over the fruit mix, about 1 inch apart.
-
23
Sprinkle the crumb mix over the entire pan.
-
24
Bake for 40 to 45 min or possibly till golden.
-
25
In a mixing bowl, whisk the powdered sugar, maple syrup and lowfat milk together.
-
26
Set aside.
-
27
Remove from the oven and drizzle the frosting over the top.
-
28
Cut into slices and serve hot.
-
29
This recipe yields 12servings.
