I love a snack cake: a one-layer cake, usually made in a square pan, and perfect for – you guessed it- snacking. And if said snack cake has a crumb topping and is bursting with fruit, then I’d say you have breakfast in the bag, as well. This cake does call for a stand or hand mixer, to insure your butter and sugars are creamed to the fluffiest of states, and your cake post-bake has the fluffiest of crumbs. And it also calls for a plethora of berries (you’re welcome). Fold them into the batter gently, if you like the contrast of the yellow cake studded with the bright blue berries (if you are too aggressive with your folding, the berries explode and the cake turns purple – which is obviously not a tragedy, as who doesn’t love a purple snack?).
To take a peek at the original blog post for blueberry buttermilk snack cake, and to peruse my collection of original recipes, click here.
FOR THE CRUMB TOPPING
- 1/2 stick butter, melted and cooled slightly
- 1/2 cup light brown sugar
- 1/3 cup cake flour
- 1/2 tsp freshly ground cinnamon
FOR THE CAKE
- 1 cup all-purpose flour
- 1 cup cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 4 Tbsp unsalted butter, room temp
- 2 Tbsp vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 yolk
- 1/2 cup buttermilk, room temp
- 1 1/2 – 2 cups blueberries, fresh or frozen (do not defrost blueberries first, if using frozen)
preheat the oven to 350-degrees. spray an 8 by 8-inch pan with cooking spray, line with parchment, and spray again. set aside.
TO MAKE THE CRUMB TOPPING
combine all of the ingredients in a medium-sized bowl with your fingers, forming clumps, or balls, of crumb, if you can. place in the freezer while you assemble the cake.
TO MAKE THE CAKE
combine the flours, salt and baking powder in a medium-sized bowl. whisk to incorporate and set aside.
cut the butter into pieces, and place in the bowl of a stand mixer fitted with the paddle attachment. cream the butter on medium-high until smooth. stop the mixer, scrape down the bowl with a rubber spatula, reduce the speed to medium, and add the oil and vanilla and cream until incorporated, add the sugars gradually, stopping the mixer and scraping down the bowl periodically, until all of the sugar is added.
increase the speed of the mixer to medium-high, and cream the butter, oil, vanilla, and sugars for at least 5 minutes until quite light and fluffy, stopping and scraping, occasionally. reduce the speed to medium, add the egg and yolk, one at a time, scraping down the bowl after each addition.
reduce the mixer speed to low, and add the dry ingredients in three installments, alternating with the buttermilk, and beginning and ending with the dry. scrape the bowl after the second addition of the dry. stop creaming all together when the batter still has a bit of dry flour throughout.
remove the bowl from the mixer and add the blueberries. using a rubber spatula, fold the blueberries into the batter. transfer the batter to your prepared pan, smoothing the top with an offset spatula. remove the crumbs from the freezer, and cover the cake with them, pinching the crumbs between your fingers to form assorted-sized balls of buttery/flour-y deliciousness.
place the cake in the preheated oven and bake for 35-45 minutes, rotating the cake after 20. begin checking it at 35 minutes. it is ready when a toothpick comes out with only a moist crumb or two.
let the cake come to room temp before slicing it and serving. the cake is very moist and will last on the counter for a few days, tightly wrapped. the slices also freeze well and can be reheated in a 350-degree oven, wrapped in foil.