Brown Butter Blueberry Fritter Loaf with Vanilla Bean Glaze

Cake Batter

• 1/2 cup (113g) unsalted butter to be browned *see notew
• 2/3 cup (130) granulated or cane sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract or vanilla bean paste
• 1/4 cup (60ml) milk
• 1/2 cup (120g) sour cream
• 1 3/4 cups + 2 TBSP (225g) all-purpose flour - leveled and spooned if not using a kitchen scale **see notes below
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Blueberry Layer

• 2 cups fresh blueberries rinsed and dried
• 2 TBSP Butter
• 3 TBSP  brown sugar
• 1 tsp lemon zest (optional)
• 1 tsp lemon juice
• 1 TBSP cornstarch mixed with 2 TBSP water (slurry) 
• 1 tsp vanilla extract or vanilla bean paste

Cinnamon Sugar

• 1/4 cup (55g) brown sugar
• 1/2 tsp  cinnamon powder
• pinch of salt)

Blueberry Vanilla Bean Glaze

• 1 cup (120g) powdered sugar
• 2-3 TBSP  milk or cream
• 1/2 tsp vanilla bean paste or vanilla extract
• 1 TBSP reserved blueberry layer mixture
• pinch of salt

1. Make the blueberry filling: In a medium saucepan over medium heat, combine the blueberries, butter, brown sugar, lemon juice and lemon zest. Cook for 5-7 minutes until the berries begin to burst and release their juices. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the blueberry mixture and continue cooking until thickened. The filling should resemble a homemade blueberry compote and hold its shape when dragged with a spoon. Remove saucepan from the heat and stir in vanilla. Reserve 1 tablespoon of the mixture for the glaze and allow the remaining filling to cool completely.
2. Brown Butter for the cake batter: Brown the butter for the cake batter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Remove from heat and pour into a heatproof bowl to cool for 15 minutes. (*see notes below)
3. Mix the cinnamon sugar mixture in a small bowl and set aside.
4. Once the brown butter has cooled to touch preheat oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease. In a large bowl, whisk together the cooled brown butter and sugar. Add the eggs and vanilla extract and whisk until smooth. Mix in the milk and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix until just combined, make sure there isn't any flour hiding on the sides of the bowl or on the bottom of the bowl.
5. In the prepared pan dollop half of the blueberry filling over the batter and sprinkle with half of the cinnamon sugar mixture. Add the rest of the batter, followed by the remaining blueberry filling and cinnamon sugar. Use a butter knife to create a few gentle swirls through the center of the loaf.
6. Bake for 55-65 minutes. Keep a close eye on the loaf during the final 15 minutes and loosely tent with foil if needed. The loaf is done when a toothpick inserted into the center comes out with moist crumbs. Allow the loaf to cool in the pan for 20 minutes before transferring to a wire rack.
7. While the cake is cooling whisk together the powdered sugar, milk, vanilla bean paste, reserved blueberry filling, and salt until smooth. Drizzle the sweet vanilla glaze generously over the cooled loaf and allow it to set before slicing.

Notes: 

*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 color, not burnt, like toasted hazelnut, not coffee ash.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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