YIELDS
Makes one 9-inch cake (12 servings)
INGREDIENTS
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:
- 11⁄3 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
NUTRITIONAL INFORMATION
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
INSTRUCTIONS
- Lightly coat a 9-inch square baking pan with nonstick cooking spray. Reserve.
- 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.
- 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 ½ of the buttermilk, and then alternate in that pattern, ending with the dry ingredients, until mixture is just combined.
- 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.
- 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.
