Brown Butter Blueberry Coffee Cake

The Brown Butter Blueberry Coffee Cake is more than just a delightful dessert; it’s a celebration of flavors that can warm anyone’s heart. I still remember the first time I baked this cake. It was a crisp spring morning, and the sun was just peeking through the trees. The aroma of freshly baked goods filled my kitchen, drawing my family in like bees to honey. They knew something special was on the way. As the buttery scent mingled with the sweetness of ripe blueberries, it felt like the perfect way to start the day with a warm cup of coffee. Each bite of the cake is a delightful experience, with the rich, nutty flavor of brown butter harmonizing perfectly with the juicy blueberries. It’s a recipe that brings smiles to faces and comfort to souls, making it a must-try for brunches or casual gatherings.

Key Ingredients for Brown Butter Blueberry Coffee Cake

The magic of the Brown Butter Blueberry Coffee Cake lies in its simplicity and the quality of its ingredients. Each component plays a vital role, coming together to create a harmonious blend of flavors and textures. From the nutty brown butter to the tart blueberries, these ingredients are thoughtfully chosen to ensure every bite is a delight.

• 1 cup all purpose flour – The backbone of the cake, providing structure and a soft texture.
• ½ cup packed dark brown sugar – Adds moisture and a rich, caramel-like flavor.
• ½ teaspoon cinnamon – A warm spice that enhances the cake’s flavor profile.
• 6 tablespoons salted butter, melted – Richness and flavor, essential for a moist cake.
• ½ cup plain whole-milk Greek yogurt – Contributes to the cake’s tenderness and adds a slight tang.
• ¼ cup milk (unsweetened vanilla almond milk recommended) – Keeps the batter moist and helps blend the flavors.
• 2 large eggs, at room temperature – Binds the ingredients and adds richness to the cake.
• 2 teaspoons vanilla extract – A classic flavor enhancer that rounds out the sweetness.
• 2 heaping cups fresh blueberries – The star ingredient that brings sweetness and juiciness.
• 1 teaspoon baking powder – Helps the cake rise for a fluffy texture.
• ½ teaspoon baking soda – Works with the yogurt to create a light and airy cake.
• ¼ teaspoon kosher salt – Balances the sweetness and enhances the flavors.
• powdered sugar – For dusting, adds a lovely finishing touch.

Cooking Method for Brown Butter Blueberry Coffee Cake

Baking the Brown Butter Blueberry Coffee Cake is a journey filled with delightful aromas and textures. From browning the butter to folding in the blueberries, each step is essential in creating this lovely cake. Let’s dive into the process together!

1. Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray or line it with parchment paper. This ensures easy removal once the cake is baked.
2. In a medium bowl, prepare the streusel topping by mixing 1 cup of all purpose flour, ½ cup of packed dark brown sugar, and ½ teaspoon of cinnamon. Add 6 tablespoons of melted salted butter and stir until it resembles clumps of wet sand. This mixture will create a delightful topping that adds texture to your cake.
3. Now, let’s brown the butter. In a medium saucepan, add ½ cup of salted butter over medium heat. Whisk constantly until it melts, foams, and turns a golden amber color, releasing a nutty aroma. This step is crucial for adding depth of flavor to your cake. Set it aside to cool for about 10 minutes.
4. In a large bowl, whisk together ½ cup of plain whole-milk Greek yogurt, ½ cup of pure maple syrup, ¼ cup of milk, 2 large eggs, and 2 teaspoons of vanilla extract. This mixture combines the wet ingredients, creating a creamy base for your batter.
5. In another bowl, whisk together 1 ¾ cups of all purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. These dry ingredients will help your cake rise and achieve the perfect texture.
6. Gradually add the dry mixture to the wet mixture, stirring gently with a wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Finally, fold in the browned butter until smooth.
7. In a medium bowl, toss 2 heaping cups of fresh blueberries with 2 tablespoons of all-purpose flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter, being cautious not to crush them.
8. Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top. This added layer will create a wonderful contrast of textures.
9. Bake in the preheated oven for 45 to 55 minutes, or until the cake is golden brown and a toothpick comes out clean or with a few crumbs attached. This ensures you have a perfectly baked cake.
10. Once baked, allow the cake to cool for about 30 minutes. If desired, dust the top with powdered sugar before slicing. Enjoy it warm or at room temperature, perhaps with a nice cup of coffee!

How to Switch It Up

If you’re looking to add your personal touch to the Brown Butter Blueberry Coffee Cake, here are some fun tips to switch it up:

• Add nuts: Consider folding in some chopped walnuts or pecans for added crunch.
• Try different fruits: Swap blueberries for raspberries or chopped strawberries for a fun twist.
• Enhance with spices: Experiment by adding a pinch of nutmeg or cardamom to the batter for extra warmth.
• Glaze it: Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for a sweet finish.
• Serve with cream: Pair slices with whipped cream or vanilla ice cream for a decadent dessert.

What Complements This Brown Butter Blueberry Coffee Cake

• Pair with coffee: This cake is ideal for a cozy breakfast or brunch, perfectly enjoyed with a hot cup of coffee.
• Perfect for gatherings: Serve it at family gatherings, potlucks, or casual get-togethers for a hit dessert.
• Seasonal sides: Consider serving with seasonal fruits or a mixed green salad for a light meal.
• Storage: Keep leftovers in an airtight container at room temperature for a couple of days or refrigerate for longer freshness.
• Freezing: You can freeze slices of the cake wrapped in plastic wrap for up to three months. Thaw at room temperature when ready to serve.

FAQ

Conclusion

The Brown Butter Blueberry Coffee Cake is a truly delightful treat that brings warmth and comfort to any gathering. Its rich flavors and tender texture make it a favorite for brunches or evenings with friends. I encourage you to try this recipe, because once you do, you’ll find yourself coming back to it time and time again. Share it with loved ones, and watch as it brings smiles and joy to everyone’s faces.

Brown Butter Blueberry Coffee Cake

The ultimate comfort food, this Brown Butter Blueberry Coffee Cake combines rich, nutty flavors with juicy blueberries for a delightful treat. Perfect for brunch or an afternoon snack, it's simple to make and guaranteed to impress. Make it tonight for a taste of home!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all purpose flour
• ½ cup packed dark brown sugar
• ½ teaspoon cinnamon
• 6 tablespoons salted butter melted
• ½ cup salted butter
• ½ cup plain whole-milk Greek yogurt
• ½ cup pure maple syrup
• ¼ cup milk of choice (I use unsweetened vanilla almond milk)
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract optional
• 1 ¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 cups fresh blueberries (or thawed)
• 2 tablespoons all-purpose flour to coat blueberries
• 1 serving powdered sugar for dusting on top

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8-inch square baking pan with parchment paper and spray with cooking spray.
2. Make the streusel topping: in a medium bowl, mix the flour, brown sugar, and cinnamon. Add the salted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick “clumps.” Cover the bowl with plastic wrap and place in the fridge for later.
3. Brown the butter: Add the salted butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.
4. Mix wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, milk, eggs, vanilla, and almond extracts.
5. Prepare the dry ingredients and mix-ins: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Finally, gently stir the brown butter into the batter until smooth and well combined. Do not overmix.
6. Add mix-in and topping: In a medium bowl, toss blueberries with flour. Gently fold blueberries into the batter with the wooden spoon. Add batter to prepared pan and sprinkle evenly with the brown sugar topping.
7. Bake the cake: 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. Allow to cool for 30 minutes. Dust with powdered sugar, if desired, before cutting into slices. Store covered at room temp for 1-2 days, then transfer to the fridge for up to 1 week. Serve warm or at room temperature with a cup of good coffee!

Notes

• Storage: Store leftovers in an airtight container at room temperature for a couple of days or refrigerate for longer freshness.
• Freezing: You can freeze slices of the cake wrapped in plastic wrap for up to three months. Thaw at room temperature when ready to serve.
• Variations: Swap blueberries for raspberries or chopped strawberries for a fun twist.

Previous PostBaked Sweet Potato

Next Post Easy Buckeye Recipe

Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.