brown butter blueberry coffee cake

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Coat a 9-inch round springform pan with nonstick spray, or line a 9-inch round cake pan or 8-inch square baking pan with parchment and spray it.
2. In a medium bowl, mix the flour, brown sugar and cinnamon. Add the 6 tablespoons melted butter and stir with a fork until it forms wet-sand clumps. Cover and refrigerate.
3. Brown the ½ cup butter in a medium saucepan over medium heat, whisking constantly. Remove from heat as soon as it turns golden amber and smells nutty. Cool for 10 minutes.
4. In a large bowl, whisk together the yogurt, maple syrup, milk, eggs, vanilla and almond extract.
5. In a separate bowl, whisk the flour, baking powder, baking soda and salt. Add to the wet ingredients and mix with a wooden spoon until just combined. Gently stir in the brown butter until smooth. Do not overmix.
6. Toss the blueberries with 2 tablespoons flour, then gently fold them into the batter. Spread the batter in the prepared pan and sprinkle the streusel evenly on top.
7. Bake for 45 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cool for 30 minutes, dust with powdered sugar if desired, then cut into 12 slices.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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