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June 2012

Pocket

You'll Need

Prep and Cook

Preheat oven to 350 degrees. Butter an 8” square baking pan. Line the bottom of the pan with parchment paper, leaving an overhand on two sides.
Make the crumb topping: In a medium bowl combine the melted butter and brown sugar. Add the whole-wheat flour and mix with a fork until moist and crumbly. Place in the freezer until ready to use.
In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside. In the bowl of an electric mixer beat the ½ cup butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one a time, beating well after each addition. With the mixer on low, add the flour mixture. Beat until just combined.
Spread the batter evenly over the bottom of the pan. Sprinkle with the blackberries and cover with the chilled topping. Bake until golden brown, about 35-40 minutes. Cool completely in pan, and lift out using the paper overhang. Cut into 16 squares and store in an airtight container.