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RECIPES/Breakfast
Buttermilk Blueberry Crumb Cake
INGREDIENTS
Cooking spray
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 pinch table salt
½ teaspoon pure vanilla extract
4 tablespoons unsalted butter, cold and cubed

1 1/3 cup unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt
1/3 cup unsalted butter, cut into 5 pieces
½ cup + 3 tablespoons granulated sugar
1 large egg
½ teaspoon pure vanilla extract
1/3 cup buttermilk
1¼ cups fresh blueberries
Instructions
Preheat the Cuisinart® Brick Oven to 350°F on the bake setting with the rack in position “A”. Lightly coat an 8” square baking pan with non-stick cooking spray. Reserve.

Combine the first 7 ingredients in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse 3-4 times, until the mixture is just combined. Reserve.

In a small bowl, mix together the flour, baking soda, and salt. Reserve.
Place the butter and sugar in a medium bowl and mix with a Cuisinart® Hand Mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add the reserved dry ingredients, 1/3 at a time, and the buttermilk, 1/3 at time, alternating between the two starting with the buttermilk and ending with the dry ingredients. Pour the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down. Cover evenly with the reserved crumb topping.

Bake in preheated oven for 50-60 minutes, or until a cake tester inserted into the cake comes out clean.
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RECIPE FACTS

Servings: Makes one 8” cake, or 12 servings

Nutritional information per serving

Calories 243 (35% from fat) • carb. 37g • pro. 3g • fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg • calc. 23mg • fiber 1g

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