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20
wash and bake for about 30 minutes, until
bread is nicely browned and has an internal
temperature of 95°C. Remove from oven and
cool completely on a wire rack before slicing.
Nutritional analysis per serving (one 1.5-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g
• fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg
• calc. 2mg • fibre 1g
Blueberry Buttermilk
Crumb Cake
This coffee cake is guaranteed to receive
rave reviews.
Makes one cake, 16 servings
Nonstick cooking spray
Crumb Topping:
1¾ cups unbleached, all-purpose flour
¾ cup packed light brown sugar
12 tablespoons (1½ sticks) unsalted butter,
cut into 2 cm pieces and at room
temperature
2 teaspoons ground cinnamon
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Buttermilk Cake:
2
2
/
3
cups unbleached, all-purpose flour
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon kosher salt
10
2
/
3
tablespoons (1
1
/
3
sticks) unsalted butter,
cut into 2 cm pieces and at room
temperature
1
1
/
3
cups granulated sugar
2 large eggs, at room temperature
¾ teaspoon pure vanilla extract
2
/
3
cup buttermilk
3 cups blueberries
Preheat oven to 175°C. Lightly coat a 33 x
23cm baking pan with cooking spray; reserve.
To prepare the Crumb Topping: Put all of the
crumb topping ingredients in the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to break up, scrape if
necessary and then turn up the mixer to Speed
4 until the mixture resembles large crumbs,
stopping to scrape bowl as necessary. Remove
and reserve in refrigerator until ready to use.
To prepare the Buttermilk Cake: Put the flour,
baking soda, cream of tartar and salt in a
medium bowl and stir to combine; reserve.
Put the butter and granulated sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 3 until incorporated.
Scrape the entire bowl and increase to Speed
5. And mix until light and fluffy, about 1 minute.
Scrape the bowl well and reduce speed to 3.
Add the eggs, one at a time, and the vanilla
extract and mix until each is fully incorporated
and batter is smooth. Scrape the entire bowl
Add half the reserved dry mixture and half the
buttermilk. Mix on Speed 1 until just blended.
Scrape the entire bowl. Add remaining dry
ingredients and buttermilk. Continue mixing on
Speed 1 until smooth and blended.
Pour batter into prepared pan and 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 oven until crumbs are evenly
golden brown and tester is clean when
inserted in centre of pan, about 60 to 65
minutes. Remove from oven and cool on a
wire rack before cutting in pan.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g
• fat 16g • sat. fat 12g • chol. 70mg • sod. 178mg
• calc. 16mg • fibre 1g
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