Brown Butter Blueberry Coffee Cake Recipe

Hey y’all! If you’re looking for a scrumptious treat that’s perfect for breakfast, brunch, or an afternoon snack, look no further than this Brown Butter Blueberry Coffee Cake. With a rich, nutty flavor from the browned butter and the sweet burst of blueberries in every bite, this cake is sure to become a household favorite. Ready to impress your family and friends? Let’s get cooking!

Why You’ll Love This

• The nutty aroma of browned butter enhances the cake’s rich flavor.
• Fresh blueberries add a juicy pop of sweetness and color.
• Perfect for any occasion, from brunch to dessert.
• Easy to make with simple ingredients you likely already have.
• It pairs beautifully with a cup of coffee or tea.

Ingredients

• 1/2 cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (225g) fresh blueberries

Directions

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter. Continue cooking until it turns a golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.

Step 2: Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, beat the sugar and browned butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternately add flour, baking powder, baking soda, and salt with the buttermilk, starting and ending with the flour mixture. Gently fold in the blueberries.

Step 3: Bake the Cake

Pour the batter into a greased 9×13-inch baking pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let it cool before serving.

Notes

• Brown butter can be tricky; watch it closely to prevent burning. For more tips, check out this guide on browning butter.
• If using frozen blueberries, do not thaw them; this prevents the batter from becoming too wet.
• For a healthier twist, consider substituting half the all-purpose flour with whole wheat flour.

Variations

• Add a cinnamon streusel topping for extra crunch.
• Substitute blueberries with raspberries for a different flavor.
• Replace buttermilk with Greek yogurt for a tangy kick.

Required Equipment

• Saucepan
• Mixing bowls
• Electric mixer
• 9×13-inch baking pan

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 2 months.

Suggested Pairings

This coffee cake pairs wonderfully with a hot cup of coffee or a refreshing iced tea. Serve it with a dollop of whipped cream for an extra indulgent treat.

Pro Tips

• Ensure your butter is fully browned but not burnt for the best flavor. Check out more on this browning butter technique.
• Toss blueberries in a tablespoon of flour to prevent them from sinking in the batter.
• Use room temperature ingredients for a smoother batter and even baking.

FAQ

• Can I use frozen blueberries? Yes, you can use frozen blueberries; just add them directly without thawing.
• What if I don’t have buttermilk? Make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes.
• Is this cake freezable? Absolutely, you can freeze it for up to 2 months. Wrap slices individually for easy thawing.