Buttermilk Blueberry Crumb Cake

Submitted by Buttermilk Blueberry Crumb Cake
Submitted by Buttermilk Blueberry Crumb Cake
Submitted by Buttermilk Blueberry Crumb Cake
Cuisinart original


Makes one 8” cake, or 12 servings


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 1⅓ cup unbleached, all-purpose flour ¾ teaspoon baking soda ¼ teaspoon table salt ⅓ cup unsalted butter, cut into 5 pieces ½ cup + 3 tablespoons granulated sugar 1 large egg ½ teaspoon pure vanilla extract ⅓ cup buttermilk 1¼ cups fresh blueberries

Nutritional information

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


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, ⅓ at a time, and the buttermilk, ⅓ 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.