Brown Butter Earl Grey Blueberry Coffee Cake

Earl Grey Milk:

• • 1/4 cup + 2 TBSP(90g) milk
  • 2 earl grey tea bags

Cake Batter:

• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated or cane sugar
• 2 whole eggs
• 1 TBSP vanilla extract
• 1/2 cup (120g) sour cream - room temperature
• 1/4 cup (60g) room temp earl grey milk
• 1 1/2 cups +1 TBSP (187g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cup (190g) fresh blueberries rinsed and dried and then tossed in 1 TBSP flour

Crumb Topping:

• 6 TBSP (85g) unsalted butter
• 1 1/2 tsp finely ground loose Earl Grey tea leaves
• 1/2 cup (110g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 cup (120g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1 tsp vanilla extract
• 1/8 tsp salt

Earl Grey Glaze: 

• 3/4 cup (90g) powdered sugar
• 2 TBSP earl grey milk
• 1/2 tsp vanilla bean or pure vanilla extract
• pinch kosher salt

‍

Earl Grey Milk

1. In a small saucepan over medium heat, warm the milk until steaming but not boiling. Alternatively, microwave the milk in a microwave safe mug or bowl for 60 to 90 seconds until hot.
2. Remove from the heat and steep the Earl Grey tea bags for at least 15 minutes.
3. Gently squeeze the tea bags to release the remaining flavor, then let the Earl Grey milk cool completely before using.

Brown Butters

1. In a light-colored saucepan over medium heat, melt the butter for the cake batter. (*see notes) Continue cooking until the milk solids turn golden brown and smell nutty.
2. Transfer to a bowl and let cool for about 15 to 20 minutes.
3. Repeat with the butter for the crumb topping. (**see notes) 

Crumb Topping

1. In a medium bowl, combine the brown sugar, granulated sugar, flour, salt, vanilla extract, and finely ground Earl Grey tea leaves till fully mixed.
2. Pour in the browned butter used for the crumb topping, it doesn't need to be cooled, and mix with a fork or your hands until small and large coarse crumbs form.
3. Place the streusel topping in the refrigerator while preparing the cake batter.

Cake Batter

1. Rinse and dry the fresh blueberries thoroughly. Toss with 1 tablespoon flour in a separate bowl and set aside.
2. Once the cake batter brown butter has cooled preheat oven to 350°F (175°C) and line an 8-inch springform pan or square cake pan with parchment paper.
3. In a large mixing bowl, whisk together the cooled brown butter made for the cake batter and sugar until combined. Add the eggs and vanilla extract. Whisk until smooth and glossy. Add the sour cream and 1/4 cup of Earl Grey milk and whisk again until fully combined.
4. In a separate bowl, whisk together the flour (***see notes), baking powder, baking soda, and salt.
5. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently pour in the blueberries and fold till evenly distributed.
6. Pour the cake batter into the prepared pan and spread evenly.
7. Take the crumb topping from the fridge and break it up with your fingers and generously sprinkle over the entire surface of the cake. Don’t press it down. Bake for 45 to 55 minutes or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs. If the streusel topping begins browning too quickly, loosely tent the top with aluminum foil during the final portion of baking. Allow the cake cool in the pan for 10 minutes before transferring to a cooling rack.

Earl Grey Glaze

1. In a small bowl, whisk together powdered sugar, the rest of the Earl Grey milk, vanilla extract, and a pinch of kosher salt until smooth.
2. Drizzle the glaze over the cooled coffee cake 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 golden, not burnt. Think toasted hazelnut, not coffee ash.

‍

**Option to Brown All the Butter at Once

If preferred, brown 14 tablespoons (198g) butter in one saucepan. Divide the browned butter after cooking:

• 57%  of the brown butter for the cake batter
• 43% of the brown butter for the streusel

Allow the portion for the batter to cool before mixing.

‍

***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

‍