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RECIPES/Breakfast
buttermilk blueberry crumb cake

This do-ahead coffee cake will be a favorite for brunch.

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Recommended Servings
Makes one cake, 13x9x2, 16 servings
COOKING
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INGREDIENTS

            cooking spray


Crumb Topping:


1¾       cups unbleached, all-purpose flour


¾         cup packed brown sugar


12        tablespoons unsalted butter, at room temperature, cut into 12 pieces


2          teaspoons cinnamon


¾         teaspoon pure vanilla extract


¼         teaspoon salt


 


Buttermilk Cake:


2 23     cups unbleached, all-purpose flour


¾         teaspoon baking soda


¾         teaspoon cream of tartar


½         teaspoon salt


23       cup unsalted butter, at room temperature, cut into 10 pieces


1 13    cups granulated sugar


2          large eggs, at room temperature


¾         teaspoon pure vanilla extract


23       cup buttermilk


2½       cups blueberries (If using frozen blueberries, thaw in a single layer on layered paper towels, pat dry)

Instructions

Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with cooking spray; reserve.


To prepare the crumb topping, place the flour, brown sugar, butter, cinnamon, vanilla, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and mix for 20 seconds, then increase to speed 3 until the mixture resembles large crumbs, about 40 to 60 seconds. Remove and reserve in refrigerator until ready to use.


To prepare the buttermilk cake, place the flour, baking soda, cream of tartar, and salt in a medium bowl and stir to combine; reserve. Place the butter and granulated sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and mix for 30 seconds, then increase to speed 4 and mix until light and fluffy, about 1 minute. Add the eggs one at a time and mix on speed 2 until smooth, about 1 minute total. Scrape the bottom and sides of the mixing bowl, add vanilla and mix on speed 2 for 30 seconds. Add half the reserved dry mixture and half the buttermilk. Turn to speed 1 and mix until blended, about 30 seconds. Scrape the bottom and sides of the mixing bowl. Add remaining dry ingredients and buttermilk. Turn to speed 1 and mix for 30 to 40 seconds longer until smooth and blended.


Pour batter into pan. Smooth over top. Sprinkle blueberries evenly over the top; lightly press blueberries into batter (submerge blueberries slightly). Crumble any large clumps in the crumb mixture and sprinkle the crumb mixture evenly over the blueberries.


Bake in preheated 350°F oven for 60 to 65 minutes, until crumbs are evenly golden brown and cake tester is clean when inserted in center of pan. Remove from oven and place on wire rack to cool. Cool completely before cutting.


 

RECIPE FACTS

Servings: Makes one cake, 13x9x2, 16 servings

Nutritional information per serving

No nutrition information available

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