Brown Butter Blueberry Cake by @aliterdulcia

1h
Medium

8 servings

🧈

180 g

Butter

🌾

200 g

Pastry Flour

🥄

4 g

Baking Powder

🧂

0.4 g

Salt

🍚

200 g

Sugar

🥚

150 g

Eggs

🫐

130 g

Blueberries

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C / 350°F and prepare a cake pan by greasing it lightly.

    unsalted butter
    🍰cake pan

  2. Step 2/12

    Melt the 180 g unsalted butter in a saucepan over medium heat, stirring occasionally.

    unsalted butter
    🍲saucepan
    🥄rubber spatula

  3. Step 3/12

    Continue heating until the milk solids turn golden brown and the butter smells nutty, then remove it from the heat.

    unsalted butter
    🍲saucepan
    🥄rubber spatula

  4. Step 4/12

    Strain the browned butter through a fine-mesh strainer to remove toasted particles, then let the clarified brown butter cool until warm.

    unsalted butter
    🫗fine-mesh strainer
    🥣mixing bowl

  5. Step 5/12

    Whisk the 200 g granulated sugar with the warm brown butter until evenly combined.

    granulated sugar
    unsalted butter
    🥣mixing bowl
    🥄whisk

  6. Step 6/12

    Add the 3 large eggs and whisk until the batter is smooth and slightly thickened.

    large eggs
    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Add the 200 g cake flour, 1 tsp baking powder, and pinch of salt to the bowl.

    cake flour
    baking powder
    salt
    🥣mixing bowl
    ⚖️kitchen scale
    🥄measuring spoon

  8. Step 8/12

    Fold the dry ingredients into the wet mixture just until no dry flour remains.

    cake flour
    baking powder
    salt
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/12

    Pour the batter into the prepared cake pan and level the surface.

    🍰cake pan
    🥄rubber spatula

  10. Step 10/12

    Scatter approximately 125 g blueberries evenly over the batter, gently pressing them slightly into the surface.

    blueberries
    🍰cake pan

  11. Step 11/12

    Bake at 180°C / 350°F for about 40 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs.

    🍰cake pan

  12. Step 12/12

    Cool the cake in its pan for 15 minutes, then transfer it to a cooling rack before slicing.

    🍰cake pan
    🧊cooling rack

Composition

Ingredients

Types

Leavening agents, Seasonings, Fruit

Ingredients

Butter, Pastry flour, Baking powder, Salt, Sugar, Eggs, Blueberries

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 54g, Total sugars: 34g, Total fat: 21g, Saturated fat: 12.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 71mg, Iron: 1.4mg, Potassium: 93mg, Sodium: 120mg

Vitamins

Vitamin A: 275µg, Vitamin C: 2mg, Vitamin D: 0.8µg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

kitchen scale, measuring spoon, saucepan, fine-mesh strainer, mixing bowl, whisk, rubber spatula, cake pan, cooling rack

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Tender, Moist, Soft, Buttery, Juicy

Flavors

Nutty, Buttery, Caramelized, Sweet, Tart, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Keep at a cool room temperature), fridge : 5 days (Store in an airtight container,Allow slices to return to room temperature before serving), freezer : 90 days (Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight container,Thaw overnight in the fridge or at room temperature)