Blueberry Almond Coffee Cake

Cake Batter:

• 1/2 cup (113g) unsalted butter
• 1/2 cup (100g) granulated or cane sugar
• 1/4 cup (55g) light brown sugar
• 2 eggs
• 1 TBSP vanilla extract
• 1 tsp almond extract
• 1/2 cup (120g) sour cream - room temp
• 1/4 cup (60g) milk - room temp
• 1 1/2 cups (180g) all-purpose flour spooned and leveled if not using a food scale to measure the flour (**see notes) 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 2 cups (300g) blueberries mixed with 2 tsp of all purpose flour

Crumb Topping:

• 6 TBSP (85g) unsalted cold butter cubed
• 1/2 cup (110g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 1/4 cup (150g) all-purpose flour
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• pinch of  salt
• 1/2 cup sliced almonds

Vanilla Icing:

• 3/4 cup (90g) powdered sugar
• 2-3 TBSP milk or heavy cream till desired consistency
• 1/2 tsp vanilla bean or pure vanilla extract
• pinch of salt

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Brown Butter

1. In a small light colored saucepan over medium heat, melt 1/2 cup (113g) unsalted butter used for the cake batter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a large heatproof mixing bowl and let cool for 10–15 minutes.(*see notes).

Crumb Topping

1. In a bowl, mix together the flour, sugars, salt, vanilla extract and almond extract. Add the cold cubed butter and mix with a fork or your hands and combine until  both small and large buttery clumps form. Add the sliced almonds and mix till fully combined.
2. Chill in the refrigerator while making the batter.

Cake Batter

1. Preheat oven to 350°F (175°C). Line an 9 inch metal pan with parchment.
2. Whisk flour (**see notes), baking powder, baking soda, and salt. Set aside.
3. In the same bowl that the brown butter for the cake is cooling in add brown and granulated sugar and whisk till combined.
4. Add eggs one at a time and whisk till the egg has dissolved in the batter, then add the vanilla extract, almond extract, sour cream and milk and whisk till fully combined.
5. Add the dry ingredients and stir until just combined until you see just a few flour streaks. .
6. Carefully add the blueberries that are mixed with 2 tsp of flour to the cake batter and gently stir until just combined.
7. Spread the batter into the prepared pan.
8. Sprinkle the batter with the crumb topping- you may have to break up the clumps with your hands.
9. Bake 50–60 minutes, until a toothpick shows moist crumbs.
10. Cool for at least 30 minutes.

Glaze

1. While the cake is baking, whisk glaze ingredients until smooth. Drizzle over the cake when ready to serve.

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*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden dark color, not burnt.

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**How to Measure Flour Correctly

For the most accurate results, use a kitchen scale.

If measuring with cups:

• Spoon the flour into the measuring cup.
• Level with the back of a knife.
• Never scoop directly into the flour bag.
• Do not pack the flour.

Too much flour is one of the most common reasons cakes become dry or dense.

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