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Buttermilk Blueberry Crumb Cake

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

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Ingredients

             cooking spray


 Crumb Topping:


2¼       cups unbleached, all-purpose flour


1          cup packed brown sugar


1          cup unsalted butter, at room temperature, cut into 16 pieces


2½       teaspoons cinnamon


1          teaspoon pure vanilla extract


½         teaspoon salt


 


Buttermilk Cake:


2 2⁄3    cups unbleached, all-purpose flour


1          teaspoon baking soda


1          teaspoon cream of tartar


½         teaspoon salt


1          cup unsalted butter, at room temperature, cut into 16 pieces


2          cups granulated sugar


3          large eggs, at room temperature


1          teaspoon pure vanilla extract


1          cup buttermilk


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


Instructions

Preheat oven to 350°F. Lightly coat two 9x9x2-inch baking pans 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 and mix 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 2 minutes 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. Mix on speed 1 for 30 to 40 seconds longer until smooth and blended.


Divide batter evenly between two prepared pans. 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 55 to 60 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.

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Servings

Makes two cakes, 9x9x2 inches, 24 servings

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
7 Quart Stand Mixer