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Buttermilk Blueberry Crumb Cake

Ingredients

cooking spray

Crumb Topping:
2 1/4 cups unbleached, all-purpose flour
1 cup packed brown sugar
1 cup unsalted butter, at room temperature, cut into 16 pieces
2 1/2 teaspoons cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Buttermilk Cake:
2 2⁄3 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 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
3 1/2 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 9 x 9 x 2-inch baking pans with cooking spray; reserve.
To prepare the crumb topping, put the flour, brown sugar, butter, cinnamon, vanilla, and salt into 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 put in separate bowl. Reserve in refrigerator until ready to use.
To prepare the buttermilk cake, put the flour, baking soda, cream of tartar, and salt into a medium bowl and stir to combine; reserve. Put the butter and granulated sugar into 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 9-inch cakes, 24 servings

Nutritional Information
Per Serving

no nutrition information available