17
Blueberry Crumb Cake
This moist cake makes for the perfect hostess gift —
it is beautiful when sliced.
Makes one 9-inch cake (12 servings)
Nonstick cooking spray
Crumb topping:
¾
cup unbleached, all-purpose flour
¼
cup packed light brown sugar
¼
cup granulated sugar
1
teaspoon ground cinnamon
Pinch kosher salt
½
teaspoon pure vanilla extract
6
tablespoons unsalted butter, melted and slightly cooled
Cake batter:
1
1
⁄
3
cups unbleached, all-purpose flour
¾
teaspoon baking soda
¼
teaspoon kosher salt
1
⁄
3
cup unsalted butter, cut into 1-inch pieces and room
temperature
½
cup plus 3 tablespoons granulated sugar
1
large egg
½
teaspoon pure vanilla extract
1
⁄
3
cup buttermilk
1
cup fresh blueberries
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
Reserve.
2. Prepare crumb topping. Put the dry ingredients of the crumb topping
into a small bowl. Whisk to combine. Add the vanilla and melted butter
and stir with a fork or use your fingers to bring together into large
clumps. Reserve.
3. Prepare cake batter. In a small bowl, whisk together the flour, baking
soda, and salt. Reserve. Put the butter and sugar in a medium bowl
and mix with a Cuisinart
®
Hand Mixer fitted with the mixing beaters
until light and fluffy, about 1 minute. Add the egg and vanilla and beat
until fully combined. Add
1
⁄
3
of the dry ingredients, and stir until almost
incorporated. Follow with 1/2 of the buttermilk, and then alternate in that
pattern, ending with the dry ingredients, until mixture is just combined.
4. Spread the batter into the prepared pan. Make a layer of the
blueberries on top of the batter, slightly pressing them down so that
they are still showing. Cover evenly with the reserved crumb topping.
5. Adjust the rack to position 2. Set the oven to Bake with Convection at
350°F for 25 minutes. Once preheated, place the pan on the rack and
bake for the allotted time or until a cake tester inserted into the cake
comes out clean. Allow to cool slightly before slicing and serving.
Nutritional information per serving:
Calories 207 (35% from fat) • carb. 37g • pro. 3g
• fat 5g • sat. fat • 3g • chol. 29mg • sod. 148mg
• calc. 13mg • fiber 1g
