Brown Butter Blueberry Fritter Loaf with Vanilla Bean Glaze

This Brown Butter Blueberry Fritter Loaf is made with nutty brown butter, juicy blueberries, ribbons of cinnamon sugar, and a sweet vanilla bean glaze swirled with homemade blueberry compote.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Servings: 8 servings

Calories: 507 kcal per serving

Ingredients

½ cup - unsalted butter
⅔ cup - granulated or cane sugar
2 - eggs
2 teaspoons - vanilla extract or vanilla bean paste
¼ cup - milk
½ cup - sour cream
1 ¾ cups - all-purpose flour
1 ½ teaspoons - baking powder
½ tsp - baking soda
½ tsp - salt
2 cups - fresh blueberries
2 tablespoons - butter
3 tablespoons - brown sugar
1 tsp - lemon zest
1 tsp - lemon juice
1 tbsp - cornstarch
1 tsp - vanilla extract or vanilla bean paste
¼ cup - brown sugar
½ tsp - cinnamon powder
1 pinch - salt
1 cup - powdered sugar
2–3 tablespoons - milk or cream
½ tsp - vanilla bean paste or vanilla extract
1 tbsp - reserved blueberry layer mixture
1 pinch - salt

Instructions

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.
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.
Mix the cinnamon sugar mixture in a small bowl and set aside.
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.
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.
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.
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.

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