Description
The combination of lemon, blueberries, almond, poppy seeds, and brown butter is sublime. This cake makes for an easy breakfast or tea-time snack. [gallery ids="2362,2363,2364,2365,2366,2367,2368,2369,2370,2371,2372,2373,2375,2374"]
Ingredients
Units
Scale
CAKE
- 1 stick browned butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 8 ounces almond paste
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/3 cup all-purpose flour
- 1 1/2 cup buttermilk
- 1 Tbs lemon zest
- 3 Tbs lemon juice
- 2 tsp poppy seeds
- 2 cup blueberries
CRUMBLE TOPPING
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 4 Tbs butter, melted
- 2 Tbs cream cheese
Instructions
- First make the cake batter: Preheat oven to 350 degrees F. In a small pan, heat the butter over medium high heat, until brown. In a large bowl, combine the warm, browned butter and sugar. Add the three eggs and stir to combine. Add the vanilla extract and almond extract. Stir to combine.
- Break the almond paste into pieces and add to the mixture. Stir well to combine. Then, add the baking powder, baking soda, and salt. Stir to combine.
- Next, add the flour and buttermilk by alternating with some of the flour first followed by some of the buttermilk. Stir until just combined.
- Add the lemon zest, lemon juice and poppy seeds. Stir to combine. Finally, add the blueberries and gently mix.
- Spray a pan with cooking spray. Pour the batter into the pan.
- Then, make the crumble topping: In a separate bowl, combine the flour, sugar, butter, and cream cheese. Stir with a fork.
- Crumble the topping over the batter. Bake for 35 minutes. Once cool, store in the refrigerator.
Notes
Once cool, store the cake in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: dessert
Keywords: #breakfast #dessert #teatime #summereats