Blueberry Breakfast Cake
- Contains Dairy
- Contains Eggs
- Contains Wheat
Ingredients
- water, for steaming (1/2 cup)
- unsalted butter, room temperature (1 stick (1/2 cup))
- granulated sugar (1 cup)
- large eggs (2)
- buttermilk (3/4 cup)
- vanilla extract (2 teaspoons)
- all-purpose flour (2 cups)
- baking powder (1 teaspoon)
- kosher salt (1/2 teaspoon)
- cinnamon (1/2 teaspoon)
- fresh blueberries (1 ½ cups)
- granulated sugar (1/4 cup)
- brown sugar (1/4 cup)
- unsalted butter, softened (2 tablespoons)
- all-purpose flour (2 tablespoons)
- 9" x 5" Nonstick Loaf Pan
- Large Bowl
Instructions
Step 1
1. Add 1/2 cup water to the Combi Cooker Pan and add the crisper tray on top. Set aside.
Step 2
2. In a large bowl, combine the butter and sugar using a hand-mixer or whisk until light and fluffy. Add eggs one at a time, mixing after each addition.
Step 3
3. Add buttermilk and vanilla to the butter mixture and stir until combined.
Step 4
4. Add the flour, baking powder, salt and cinnamon and mix until a smooth batter is formed then fold in the blueberries.
Step 5
5. Pour the batter into the loaf pan, smoothing evenly on top and then place pan with batter on top of the crisper tray.
Step 6
6. Flip the Smart Switch to COMBI COOKER and select COMBI BAKE, set the temperature to 350 °F and the time to 18 minutes, press START/STOP to being cooking. (Unit will steam for 20 minutes).
Step 7
7. While the cake is cooking, make the topping. Combine all TOPPING ingredients in a small bowl and crumble with fingers.
Step 8
8. When there are 8 minutes left on the timer, carefully pull the Combi Cooker Pan out and evenly crumble the topping over the cake.
Step 9
9. When cooking is complete, let cool for 20 minutes before slicing and serving.