Blueberry Breakfast Cake
- Contains Dairy
- Contains Eggs
- Contains Wheat
Ingredients
- 1/2 cup water, for steaming
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 ½ cups fresh blueberries
Topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 9" x 5" Nonstick Loaf Pan
- Large Bowl
Instructions
Step 1
Add 1/2 cup water to the Combi Cooker Pan and add the crisper tray on top. Set aside.
Step 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
Add buttermilk and vanilla to the butter mixture and stir until combined.
Step 4
Add the flour, baking powder, salt and cinnamon and mix until a smooth batter is formed then fold in the blueberries.
Step 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
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
While the cake is cooking, make the topping. Combine all TOPPING ingredients in a small bowl and crumble with fingers.
Step 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
When cooking is complete, let cool for 20 minutes before slicing and serving.