Blackberry Sour Cream Coffee Cake

Yields 1 9-inch cake

Blackberry Sour Cream Coffee Cake
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup (1/2 stick or 57 grams) unsalted butter
1/2 cup (112 grams) granulated sugar
1 large egg
1/2 cup (114 grams) sour cream
12 ounces blackberries

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch cake pan (or cast iron pan).

In a medium mixing bowl, whisk together the flour, baking soda, salt, and ginger. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Mix in the sour cream. Gradually add the flour mixture and mix until fully incorporated. The batter will be thick. Spread into the prepared pan and top with blackberries, pressing them into the batter slightly.

Crumble Topping
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
1/4 cup (1/2 stick or 57 grams) unsalted butter
1/3 cup (42 grams) all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt

In a mixing bowl, beat together the sugars, butter, flour, cinnamon, and salt until well mixed.

Crumble the topping on top of the cake; the dough will be a bit sticky so try to get small pieces evenly distributed. Bake for 45-60 minutes, or until top is lightly browned and a toothpick inserted into the center comes out clean. Cool for several minutes before serving. Dust with powdered sugar, if desired.