Brown Butter Blueberry Crumb Cake

Perfect for Mother's Day brunch.

Brown Butter Blueberry Crumb Cake

Prep Time: 35 minutes

Cook Time: 1 hour

Servings: 8 to 10

INGREDIENTS

For the Brown Butter:

  • 10 tablespoons unsalted butter, cut into pats, plus more for the pan
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup sliced almonds
  • 1/4 light brown sugar
  • 1/8 teaspoon salt

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup buttermilk
  • 2 teaspoons fine lemon zest
  • 2 teaspoons vanilla extract
  • 3 cups blueberries, divided

For the Icing:

  • 2 ounces cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

STEPS

1. First, brown the butter you’ll need for the crumb topping and cake: Melt 10 tablespoons butter in a small skillet over medium heat until the solid particles turn golden brown, swirling periodically, 6 to 8 minutes. Transfer to a small bowl, scraping all the browned bits, and let cool to room temperature.

2. Preheat an oven to 350 F. Butter and flour a 9-inch cake pan and line with parchment paper.

3. Make the crumb topping: Mix the flour, almonds, sugar, and salt together in a medium bowl. Drizzle 4 tablespoons of the cooled browned butter into the flour mixture. Stir everything together with a fork until crumbs form and there are no dry, floury patches. Refrigerate until ready to use.

4. In a large bowl, whisk the flour, baking powder, baking soda, and salt; reserve. In a medium bowl, whisk together the remaining browned butter, sugar, eggs, buttermilk, lemon zest, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 2 cups of the blueberries.

5. Scrape the batter into the prepared cake pan. Scatter and press the remaining 1 cup blueberries on top. Cover with the crumb mixture, breaking up any overly large clumps. Bake until browned on top and a toothpick comes out clean when inserted in the middle, 55 to 60 minutes. Let cool for at least 30 minutes.

6. Meanwhile, make the icing: If your cream cheese isn’t soft, heat it in the microwave in 5 second intervals. Whisk the cream cheese and confectioners’ sugar in a small bowl until fluffy. Add the vanilla and 1 tablespoon milk, and whisk until smooth. If too thick to drizzle, add more milk,1 teaspoon at a time.

7. To remove the cake from the pan: Run a paring knife or small offset spatula along the edges. Place a large plate on top of the cake pan and turn the cake upside down. Remove the cake pan and the parchment bottom. Place your final serving plate on top and flip the cake top-side up again. Drizzle the cream cheese icing on top and serve.

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