Blackberry Crumble Cake - the last of last years blackberries!

115g Butter
175g Caster Sugar
1 Egg
280g Self Raising
125ml Milk
200g Blackberries
Crumble :
115g Caster Sugar
85g Plain Four
50g Butter

Beat the butter and sugar in a bowl with electric whisk until light and fluffy. Whisk in the egg and fold in the flour and milk. Spoon into tin - i used 9inch square tin. Sprinkle the blackberries over the cake mix. To make the crumble mix the flour and sugar together in a bowl and rub in the butter until you get breadcrumbs. Sprinkle over the cake/blackberry mix and bake in oven 180/160/4 for 45 mins
It took longer than this for mine to cook through. There was too much cake mix really i would be tempted to halve the cake mix next time or use a larger, shallower tin. Cake itself is very good will definately make more when the blackberries are in season