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For the crumb topping:
½ cup (75 grams) whole wheat pastry flour
2 tablespoons (25 grams) sugar
½ teaspoon (2 grams) fine sea salt
½ teaspoon (1 gram) cinnamon
4 tablespoons (56 grams) butter, melted
For the cake:
1 cup (150 grams) whole wheat pastry flour
½ cup (100 grams) sugar
1½ teaspoons (7 grams) baking powder
¼ teaspoon (1 gram) baking soda
¼ teaspoon (1 gram) fine sea salt
1 egg
½ cup buttermilk
4 tablespoons (56 grams) butter, melted
½ cup blackberries, slightly crushed (a potato masher works nicely)
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