This blueberry crumb cake is practically a masterpiece, if you dare try too make it. If you're up for the challenge, this moist and tender crumb cake packed with fresh blueberries and a delicious crumb topping will never last a day in your home. This yummy cake is hard not to like. It's irresistible. Check out this video recipe for baking buttermilk blueberry crumb cake.
Ingredients:
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
1 1/3 cup unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt
1/3 cup unsalted butter, cut into 5 pieces
½ cup + 3 tablespoons granulated sugar
1 large egg
½ teaspoon pure vanilla extract
1/3 cup buttermilk
1¼ cups fresh blueberries
Instructions:
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, 1/3 at a time, and the buttermilk, 1/3 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.
View the entire recipe at Cuisinart.
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