Buttermilk Blueberry Crumb Cake

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

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.