Brown Butter Blueberry Walnut Cake

3 Apr


Sometimes I wish I smelled like certain foods. Not like those people that smell like soup…you know those ones…the ones you stay away from on the subway. I’m talking about the yummy foods (not that soup isn’t yummy!!!), like cookies and gingerbread, chocolate, and….brown butter!!!


Let’s be real- there is nothing better than the smell of brown butter. Period. You can try to argue, but I just won’t hear any of it.

My recent dreams of brown butter lead to this cake…



I have a recipe for German apple cake that I’ve been using for years: I’ve substituted pears, cranberries, peaches and plums. Each time, the fruit is complemented by a perfectly textured and flavoured cake.

This time around I used blueberries, brown butter and toasted walnuts and again, the result was unforgivingly delicious. The best part about this cake is that it’s fuss free and easily adaptable. I baked it in a spring form pan but you could just as easily bake it in a 9 by 13 cake pan, just adjust the cooking time!


So here is the recipe that leads you on a path of yummy goodness….adapted from this gem of a recipe.

Brown Butter Blueberry Walnut Cake

1 cup browned butter, cooled to room temperature

2 eggs

2 cups cane sugar

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 cups flour

2 cups frozen or fresh blueberries

1 cup toasted walnuts, chopped

Beat the eggs and butter together until pale.

Add the sugar and vanilla, and beat again until combined.

Combine the dry ingredients, and incorporate into the egg mixture. It will be a thick batter. Fold in the blueberries and walnuts, and pour into the cake pan of your choice…perhaps a 9 by 13 inch pan if you want squares.

Bake at 350F until a toothpick comes out clean and it has come away from the edges.

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