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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:

  • 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 per serving:
Calories 207 (35% from fat) • carb. 37g • pro. 3g • fat 5g • sat. fat • 3g • chol. 29mg • sod. 148mg
 • calc. 13mg • fiber 1g


  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 ½ 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.

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