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This do-ahead coffee cake will be a favorite for brunch.
Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking
pan with cooking spray; reserve.
To prepare the crumb topping, place the fl our, brown
sugar, butter, cinnamon, vanilla, and salt in the Cuisinart
™
mixing bowl. Insert the fl at mixing paddle. Turn to speed
1 and mix for 20 seconds, then increase to speed 3 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 fl our, 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 fl at mixing
paddle. Turn to speed 1 and mix for 30 seconds, then
increase to speed 4 and mix until light and fl uffy, about
1 minute. Add the eggs one at a time and mix on speed
2 until smooth, about 1 minute 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. Turn to speed 1 and mix for 30 to 40
seconds longer until smooth and blended.
Pour batter into pan. 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 60 to 65 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.
cooking
spray
Crumb Topping:
1¾ cups unbleached, all-purpose fl our
¾
cup packed brown sugar
12
tablespoons unsalted butter,
at room temperature, cut into
12
pieces
2 teaspoons
cinnamon
¾
teaspoon pure vanilla extract
¼ teaspoon
salt
Buttermilk Cake:
2
2
⁄
3
cups unbleached, all-purpose fl our
¾
teaspoon baking soda
¾
teaspoon cream of tartar
½ teaspoon
salt
2
⁄
3
cup unsalted butter, at room
temperature, cut into 10 pieces
1
1
⁄
3
cups granulated sugar
2
large eggs, at room temperature
¾
teaspoon pure vanilla extract
2
⁄
3
cup
buttermilk
2½
cups blueberries (If using frozen
blueberries, thaw in a single layer
on layered paper towels, pat dry)
Makes one cake, 13x9x2, 16 servings
buttermilk blueberry
crumb cake
