Brown Butter Earl Grey Blueberry Coffee Cake

If you love bakery-style crumb cakes, this Brown Butter Earl Grey Blueberry Coffee Cake needs to be next on your baking list. Made with nutty brown butter, fresh blueberries, Earl Grey infused milk, and a buttery streusel topping, this moist coffee cake is packed with flavor in every layer.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 615 kcal per serving

Ingredients

½ cup - unsalted butter
¾ cup - granulated or cane sugar
2 - whole eggs
1 tbsp - vanilla extract
½ cup - sour cream
¼ cup - Earl Grey milk
1 ½ cups - all-purpose flour
1 ½ teaspoons - baking powder
¼ tsp - baking soda
½ tsp - kosher salt
1 ¼ cups - fresh blueberries
6 tablespoons - unsalted butter
1 ½ teaspoons - loose Earl Grey tea leaves
½ cup - light brown sugar
¼ cup - granulated sugar
1 cup - all-purpose flour
1 tsp - vanilla extract
⅛ tsp - salt
¾ cup - powdered sugar
2 tablespoons - Earl Grey milk
½ tsp - vanilla bean or pure vanilla extract
1 pinch - kosher salt

Instructions

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.
Remove from the heat and steep the Earl Grey tea bags for at least 15 minutes.
Gently squeeze the tea bags to release the remaining flavor, then let the Earl Grey milk cool completely before using.
In a light-colored saucepan over medium heat, melt the butter for the cake batter. Continue cooking until the milk solids turn golden brown and smell nutty.
Transfer to a bowl and let cool for about 15 to 20 minutes.
Repeat with the butter for the crumb topping.
In a medium bowl, combine the brown sugar, granulated sugar, flour, salt, vanilla extract, and finely ground Earl Grey tea leaves till fully mixed.
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.
Place the streusel topping in the refrigerator while preparing the cake batter.
Rinse and dry the fresh blueberries thoroughly. Toss with 1 tablespoon flour in a separate bowl and set aside.
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.
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.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently pour in the blueberries and fold till evenly distributed.
Pour the cake batter into the prepared pan and spread evenly.
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.
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.
Drizzle the glaze over the cooled coffee cake before slicing.

Nutrition