BROWN BUTTER BLUEBERRY ALMOND CRUMB LOAF CAKE
Serves 8
30 mins prep
65 mins cook
95 mins total
The texture and flavors 🥹🤌 Recipe below OR comment ‘BLUEBERRY’ to get the recipe sent to you 🤎
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Preheat the oven to 350F. Grease and line a (9x5”) loaf pan with parchment paper. Brown Butter: Add 1/2 cup butter to a saucepan over medium-high heat. Melt and slightly brown (~5 mins). Remove and immediately pour into a large bowl. Set aside to cool slightly. Crumb Topping: In a bowl, combine 3/4 cup AP flour, 3 1/2 tbsp granulated sugar, 3 1/2 tbsp brown sugar, 6 tbsp browned butter, 1 tsp vanilla extract, and 1 tsp almond extract. Mix until it resembles wet sand. Then, mix in 1/2 cup white chocolate chips and 1/4 cup slivered almonds. Place in the fridge to chill. Continue Cake Batter: In a medium bowl, whisk together 1 3/4 cup AP flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Once the brown butter for the cake is slightly cooled, add 3/4 cup granulated sugar and whisk. Add in the 2 eggs and whisk until fully incorporated. Then, whisk in 1/2 cup greek yogurt, 1/2 cup milk, 2 tsp vanilla extract, and 1 tsp almond extract. Add dry ingredients to the wet. Mix until just combined; do not over-mix. Gently fold in the 1 cup fresh blueberries (coated in 1 tbsp flour). Scoop the batter into the prepared pan and spread. Sprinkle the crumb topping all over. Bake at 350F for 60-70 mins, until golden and a toothpick inserted into the middle comes out clean. Check at ~50 mins; if it’s getting too brown, tent with foil. Remove and cool in the pan for at least 10-15 mins. Then remove and transfer to a wire cooling rack. Slice and serve warm with butter and flaky sea salt. Enjoy!
