Brown Butter Blueberry Coffee Cake
Confession: I’m not a cake person.
I’d rather have pie loaded with whip cream; it’s much more nostalgic. However, I recently discovered the downside of pie: it’s not acceptable to eat for breakfast. I mean could you imagine walking into a Starbucks and ordering a slice of French Silk? Here comes the judgy looks.
But coffee cake? Totally cool. Load up my plate at 8am with buttery bliss and give me a shot of espresso.
I think I can totally get down with cake for breakfast thing.
There’s something special about enjoying a slice of coffee cake with your favorite person. In fact, sometimes that is exactly what you need. Trust me on this. I’ve become an expert in wooing people with desserts.
So here’s what I did: I made you a coffee cake that tastes like a moist, fluffy blueberry muffin. The crunchy streusel topping is wonderful and I think you’ll find it perfect served warm with a cup of joe. Plus, it gives you an excuse to brown butter!
Just do it, okay?
- 1/4 cup butter, softened and cut into small cubes
- 1/4 cup brown sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- For the cake:
- 1/2 cup unsalted good-quality butter (1 stick)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 cup whole or low-fat milk
- 1 1/2 teaspoons vanilla
- 2 heaping cups fresh (or thawed) blueberries, preferably organic
- 2 tablespoons all-purpose flour, to coat blueberries
- Preheat oven to 350 degrees F. Butter or grease an 8×8 inch pan.
- To make the topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Place in refrigerator.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown, turn an amber color and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes or until warm to the touch.
- Whisk together flour, sugar, baking powder and salt in a large bowl; set aside.
- Whisk together milk, egg, egg yolk, and vanilla until well combined. Add the cooled brown butter and whisk until well combined. Slowly add brown butter and milk mixture to the flour and stir with a wooden spoon until combined. In a medium bowl, toss blueberries with 2 tablespoons of flour. Gently fold blueberries into the batter.
- Add batter to prepared pan and sprinkle evenly with brown sugar topping. Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean or just with a few crumbs attached. Serve warm or at room temperature with a cup of good coffee. Best if enjoyed with lovely people.