Blueberry Coffee Cake with Brown Butter
Beautiful blueberry coffee cake made with rich brown butter, juicy blueberries, and a perfectly sweet streusel topping. It’s moist and fluffy thanks to yogurt, and tastes just like the bakery-style coffee cake you know and love. Serve warm with a cup of coffee!
Ingredients
- Topping:
- 1 cup (120g) all purpose flour
- ½ cup (107g) packed dark brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons (85 grams) salted butter, melted
- Wet ingredients:
- ½ cup (113 grams) salted butter
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ½ cup (156 grams) pure maple syrup
- ¼ cup (60 grams) milk of choice (I use unsweetened vanilla almond milk)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- Dry ingredients:
- 1 ¾ cups (210g) all purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Mix-ins:
- 2 heaping cups (300 grams) fresh (or thawed) blueberries
- 2 tablespoons all-purpose flour, to coat blueberries
- Optional:
- powdered sugar, for dusting on top
Instructions
- 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.
- Make the streusel topping: in a medium bowl, mix the flour, brown sugar, and cinnamon. Add the 6 tablespoons of melted 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.
- Brown the butter: Add ½ cup 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.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, milk, eggs, vanilla and almond extracts.
- 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.
- Add mix-in and topping: In a medium bowl, toss blueberries with 2 tablespoons of flour. Gently fold blueberries into the batter with the wooden spoon. Add batter to prepared pan and sprinkle evenly with the brown sugar topping.
- 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 12 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! Best if enjoyed with lovely people.