Preparation

1. 1. Lightly coat an 8-inch baking pan with nonstick cooking spray;
2. reserve.
3. 2. Prepare the crumb topping by placing the flour, brown sugar, butter,
4. cinnamon, vanilla, and salt in a large mixing bowl. Mix together
5. using a hand mixer or by hand so that the mixture comes together
6. and forms large crumbs. Refrigerate until ready to use.
7. 3. Prepare the cake. Stir the flour, baking soda, cream of tartar, and
8. salt together in a medium bowl and reserve.
9. 4. Put the butter and granulated sugar into a large mixing bowl. Mix
10. together with a hand or stand mixer until light and fluffy.
11. 5. Scrape the bowl well, and then add the egg and vanilla, mixing until
12. completely incorporated and smooth.
13. 6. Add half the reserved dry mixture and then half of the buttermilk.
14. Mix until combined. Scrape the bottom and sides of the mixing
15. bowl. Add the remaining dry ingredients and buttermilk. Continue
16. mixing on low speed until smooth and blended.
17. 7. Pour the batter into the prepared pan and smooth the top. Sprinkle
18. the blueberries evenly over the top, and then lightly press them into
19. the batter so that they are slightly submerged.
20. 8. Breaking up any large clumps, crumble the topping over the blueberries to evenly coat.
21. 9. Select Bake, and set the time to 45 minutes and the temperature to
22. 325°F. Press Start/Stop. Once the unit is preheated, add the cake
23. to the basket. The cake is finished when the crumb topping is evenly browned and a cake tester comes out clean from the center of
24. the pan. Add additional time in 5-minute increments should the
25. cake need more baking time.
26. 10. Transfer the cake to a wire rack. Cool completely before cutting and
27. serving.