Blackberry Coffee Cake Crumble

This can be made a couple different ways.  You can make the batter and swirl the blackberry filling in and then drizzle with a powder sugar glaze or eat without glaze OR you can swirl the batter and blackberry filling and then top with a crumb topping to make it completely different.  Either way is good.  Serve it warm or cold, topped with ice cream or whipped cream, or right out of the pan.  In this picture we ate it hot out of the oven with whipped cream.  You could also substitute blueberry or cherry pie filling if you prefer.

Blackberry Coffee Cake Crumble

1/2 cup butter, softened
2 c. sugar
4 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 can (21 oz.) Blackberry Pie Filling

Cream butter and sugar; beat in eggs one at a time.  Stir in flour, baking powder, salt, and vanilla.  Pour into greased 9x13 pan.  Spoon pie filling over top; swirl.  Sprinkle crumb topping over top if desired.  Bake at 350 degrees for 40-45 min-without topping OR 50-55 min-with crumb topping.  Test cake with toothpick to make sure it's done.  Drizzle with a powder sugar glaze if desired (only if made without the crumb topping.)

Crumb Topping
2/3 cup flour
1/3 cup packed brown sugar
4 Tbsp. butter, softened
1/2 cup chopped pecans
1 cup oats
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Combine all dry ingredients.  Mix in butter until crumbly.  Sprinkle over batter and bake as directed above.