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blueberry cake

5 from 1 vote
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Ingredients

Dry Ingredients:

  • All-purpose flour - 1 cup + 3/4 cup
  • Baking Powder - 1 teaspoon + 1/2 tsp
  • Sugar - 1cup
  • Salt - 1/4 tsp

Blueberry Mixture:

  • Blueberry - 1 cup + 1/2 cup
  • All-purpose flour - 2 tbsp

Wet Ingredients:

  • Milk - 1 cup I used whole milk, 2% can also be used
  • Butter - 1 stick 1/2 cup unsalted room temperature
  • Large egg - 1
  • Egg yolk - 1
  • Vanilla extract - 1 tsp

Topping:

    • 1/4 cup Butter
    • 1/4 cup Brown Sugar
    • 1/3 cup All-purpose Flour
    • 1/2 teaspoon Cinnamon

    Instructions

    • Cut the butter into cubes. Melt butter in a saucepan over medium heat. When the butter begins to foam whisk consistently. Cook till the butter begins to brown and remove from the heat (Amber color brown butter has a nutty aroma). Cool completely
    • Preheat oven to 350 degrees F. Add parchment paper to the cake pan and grease with butter or cooking spray
    • For the topping, In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the room temperature softened  butter cubes to the bowl and  rub together with fingers
    • In a mixing bowl add the dry ingredients and mix well for even mixing
    • In a separate bowl whisk together milk, egg, egg yolk, and vanilla until well combined. Add the cooled brown butter and mix well
    • Add the dry ingredients to the wet mixture and mix until combined
    • In a medium bowl, gently toss blueberries with 2 tablespoon of flour. Add blueberry -  flour mixture into the batter
    • Add batter to prepared pan and add sugar + flour topping over the cake batter. Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean
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    Notes

    1. Walnut, pecan, almonds, etc. can be added for a nutty texture
    2. Topping can be crumbed and added
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