Blackberry Streusel Coffee Cake

This is truly one of my favorite desserts, no ifs ands or buts. I meant to take a picture after slicing it to show the pretty blackberries- but we were too busy scarfing it down to bother with such things. Recipe from Martha Stewie, introduced to me by Hillary, bless her soul.

Blackberry Streusel Coffee Cake

Cake:
1 stick unsalted butter, room temp plus more for pan
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. sour cream
1 C. frozen blackberries
1 C. streusel
milk glaze

Preheat oven to 350. Butter a cake pan (bundt if you have it); set aside. Sift together flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, beat butter, sugar, eggs, and vanilla on medium speed til light and fluffy, 2-3 minutes. Add the flour mixture in three parts, alternating with the sour cream and ending with the flour. Beat until just combined, scraping the sides of the bowl as needed. Spoon about 1/2 the batter into prepared pan. Sprinkle blackberries on the batter, avoiding the pan's edge. Top with remaining batter, and smooth with a spatula. Sprinkle streusel evenly over batter. Bake til golden brown, 40-45 minutes. Let cool, and spoon glaze over cake. Cake can be kept at room temperature, wrapped well in plastic, for up to four days.

Streusel topping:
1 C. all-purpose flour
1/3 C. packed light brown sugar
1 tsp. cinnamon
1/2 tsp salt
1 stick butter, room temp.

Whisk to combine the flour, sugar, cinnamon and salt. Cut in the butter using a pastry blender, til large, moist clumps form.

Milk glaze:
1 C. confectioners sugar, sifted
2 T. milk

Whisk together confectioners sugar and milk til completely smooth. Immediately drizzle glaze over cake.