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Flavorful Brown Butter Blueberry Lemon Loaf Cake with Crumble Topping

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A moist and tender loaf cake featuring nutty brown butter, tart lemon zest, juicy blueberries, and a crunchy buttery crumble topping. Perfect for any occasion, easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, for browning
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt (use dairy-free coconut yogurt for vegan)
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (150g) fresh blueberries (frozen can be used, add frozen)
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • For the Crumble Topping:
  • 3 tbsp (43g) cold unsalted butter, cubed
  • 1/4 cup (50g) brown sugar
  • 1/3 cup (43g) all-purpose flour
  • 1/2 tsp cinnamon

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma. Transfer to a heatproof bowl and let cool slightly.
  2. Preheat oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Combine wet ingredients: In a medium bowl, whisk browned butter with sugar until combined. Add eggs one at a time, beating well after each. Stir in Greek yogurt, lemon zest, and lemon juice.
  5. Fold wet mixture into dry ingredients gently until just combined.
  6. Fold in blueberries carefully.
  7. Prepare crumble topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold cubed butter with fingers or pastry cutter until crumbly.
  8. Pour batter into prepared loaf pan. Sprinkle crumble topping evenly over batter.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

Watch the butter carefully when browning to avoid burning. Fold batter gently to avoid tough cake. Cool completely to keep crumble topping crisp. Tent with foil if crumble browns too quickly. Frozen blueberries can be used by adding them frozen to prevent color bleeding. Variations include gluten-free flour, vegan substitutions, and adding nuts to crumble.

Nutrition

Keywords: brown butter, blueberry, lemon, loaf cake, crumble topping, easy baking, homemade dessert, quick cake, brunch recipe

Find it online: https://magnetmeal.com/flavorful-brown-butter-blueberry-lemon-loaf-cake-easy-homemade-recipe-with-crumble-topping/