If you're looking for more blueberry treats, be sure to try my Earl Grey Blueberry Coffee Cake for a fragrant twist, Blueberry Muffins for an easy grab-and-go breakfast, or Blueberry Fritter Cake layered with cinnamon sugar and finished with a sweet vanilla glaze.
Brown butter is the signature ingredient that gives this cake its rich, nutty flavor. As the butter cooks, the milk solids caramelize, creating warm toffee notes that pair beautifully with blueberries and almonds.
Sour cream keeps the cake exceptionally moist while adding just enough richness to create a tender bakery-style crumb.
A combination of brown sugar and granulated sugar provides moisture while still allowing the cake to bake up light and fluffy.
Almond extract naturally enhances blueberries and gives the cake a flavor reminiscent of an almond pastry.
Fresh blueberries hold their shape while baking and create juicy bursts of fruit throughout the cake.
The almonds toast in the oven, adding both texture and a subtle nutty flavor to every bite.
Place the butter into a light-colored saucepan over medium heat. Allow the butter to melt completely. Continue cooking as it foams and bubbles. Swirl or stir the pan occasionally to keep the milk solids from sticking. Watch carefully as golden brown bits develop on the bottom of the pan. The bubbling will gradually become quieter as the water cooks off. Once the butter smells deeply nutty and the milk solids turn a rich amber color, immediately remove it from the heat. Pour the browned butter into a large heatproof mixing bowl to stop the cooking process and allow it to cool for 10 to 15 minutes before using. Please watch the butter as it browns because it can go from perfectly golden to burnt in seconds, so don't walk away.
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.
Preheat the oven to 350°F (175°C) and grease a 9-inch round metal cake pan and line the bottom with parchment paper.
In a medium bowl combine the flour, brown sugar, granulated sugar, salt, vanilla extract almond extract from the ingredients for the crumb topping. Add the cold cubed butter. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until both small and large buttery crumbs form. This will take about 2 to 3 minutes. Min in the sliced almonds into the crumb topping and place the it into the refrigerator while preparing the cake batter.
In a separate bowl toss the blueberries with 2 teaspoons of flour until evenly coated and set aside. This helps prevent the berries from sinking while baking.
In a separate bowl whisk together the flour, baking powder, baking soda and salt from the cake batter. Set aside.
In the bowl containing the cooled brown butter and add the brown and granulated sugar. whisk together till combined. Add the eggs one at a time, whisking till the egg is well dissolved after each addition. Add in the vanilla extract, almond extract, sour cream and milk. Add the dry ingredients and gently mix until only a few flour streaks remain. Carefully add in the floured blueberries and mix till just combined. Avoid overmixing.
Spread the batter evenly into the prepared cake pan. Evenly sprinkle the chilled crumb topping over the batter, gently breaking apart any large clumps.
Bake for 50 to 60 minutes, or until the crumb topping is golden brown, a toothpick inserted into the center comes out with a few moist crumbs and the center springs back lightly when touched. If the crumb begins browning too quickly, loosely tent the cake with aluminum foil during the last 10 to 15 minutes.
Allow the cake to cool for at least 30 minutes before glazing.
While the cake is cooling in the medium bowl whisk together powdered sugar, milk or cream, vanilla extract and pinch of salt. Drizzle over the cooled cake before slicing and serving.
-Store covered at room temperature for up to 2 days.
-For longer storage, refrigerate for up to 5 days.
-Bring slices to room temperature or warm them in the microwave for 10 to 15 seconds before serving.
-To freeze the cake up to 3 months by wrapping the individual slices tightly in plastic wrap followed by aluminum foil. When ready to eat, thaw overnight in the refrigerator or on the counter for several hours before serving.
Yes. Use them directly from frozen without thawing. Toss with flour just before folding into the batter. Frozen berries may increase the baking time by a few minutes.
Absolutely. Replace it with additional vanilla extract if you prefer a classic blueberry crumb cake.
A light coating of flour helps keep the berries suspended throughout the batter instead of sinking toward the bottom while baking.
Yes. This cake is just as delicious the next day, making it perfect for brunches, holidays, or entertaining.
If you make this recipe, I'd love to hear how it turned out! Leave a comment below and a star rating, and don't forget to tag me on social media so I can see your beautiful creations.
You want a golden dark color, not burnt.
For the most accurate results, use a kitchen scale.
If measuring with cups:
Too much flour is one of the most common reasons cakes become dry or dense.
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