Brown Butter Bundt Cake with Roasted Blueberry Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 slices
 
Ingredients
  • For the Brown Butter Bundt Cake:
  • ¾ cup unsalted butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla
  • ½ cup sour cream (or plain Greek yogurt)
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • For the Crumble Cake Topping:
  • ½ cup cold butter, cut into cubes
  • 1 cup flour
  • ¼ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • For the Roasted Blueberry Sauce:
  • I pint fresh blueberries
  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • 2 teaspoons brown sugar
  • 2 teaspoons granulated sugar
  • ¼ teaspoon cinnamon
  • a squeeze of fresh lemon juice as needed
Instructions
  1. Pre-heat the oven to 400. Butter your bundt pan.
  2. Toss the blueberries with the olive oil and spread them on a baking sheet (you may want to use parchment paper; I have no problem with the blueberries sticking though). Place the baking sheet in the oven and let the blueberries roast for about 10-15 minutes (While you brown the butter).
  3. Brown the ¾ cup butter. To do this place the butter in a small saucepan over medium heat and let it melt. It will continue cooking and will start to snap and crackle as the water cooks out of it. Stir occasionally and let it keep going (you can raise the heat just a tad but be careful not to burn it) for about 10 minutes. When it's done the butter will be brown, your house will smell nutty and buttery and there will be teensy browned bits on the bottom of the pan. That's the good stuff. Put the pan in the freezer to let it cool.
  4. Take the blueberries out and set them aside. Reduce the oven temperature to 350.
  5. While the butter cools, mix up your crumble topping. Just combine the ½ cup cold butter, ¼ cup brown sugar, ½ teaspoon baking soda, and ½ teaspoon cinnamon with your fingers until coarse crumbles form. Press the mixture into the bottom of your bundt pan (it will be the top of your cake).
  6. Scrape the cooled brown butter into a large bowl and mix it with the brown sugar and granulated sugar (you can use a hand mixer but a whisk or sturdy spoon will work just fine). Mix in the eggs, vanilla, and sour cream.
  7. Next add the flour, baking powder, salt, and nutmeg. Stir until combined-- the batter will be thick.
  8. Spoon the batter over the crumble topping you pressed into the bundt pan. Bake for 35-40 mins. A pick inserted into the center will come out clean.
  9. While the cake bakes scrape the blueberries and any liquid on the pan into a medium saucepan. Add the butter, sugars, and cinnamon. Cook over medium heat-- let the sauce come to a simmer. The sugar will dissolve. If it's too thick and you need liquid squeeze in the lemon juice as needed.
  10. Turn the slightly cooled cake out onto a plate. It is AMAZING served warm with the warm blueberry sauce and a big 'ol scoop of ice cream.
Recipe by Sugar Dish Me at https://www.sugardishme.com/brown-butter-bundt-cake-with-roasted-blueberry-sauce/