Brown Butter Blueberry Almond Crumb Loaf Cake
This Brown Butter Blueberry Almond Crumb Loaf Cake is soft, fluffy, and bursting with juicy, sweet-tart blueberries in every bite. It’s topped with a golden, crunchy brown butter crumb made with white chocolate chips and sliced almonds that caramelize as they bake. Serve it warm with a pat of butter and a sprinkle of flaky sea salt for the ultimate cozy slice.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Brown sugar
Salted butter
White chocolate chips
Slivered almonds
Vanilla extract
Almond extract
Baking powder
Salt
Eggs
Greek yogurt
Milk of choice
Fresh blueberries
Powdered sugar
Why You’ll Love a Brown Butter Blueberry Almond Crumb Loaf Cake:
Soft, Fluffy Texture: This loaf cake bakes up incredibly tender and moist, thanks to the perfect balance of butter, eggs, and milk in the batter.
Bursting with Blueberries: Each slice is packed with juicy, sweet, and tart blueberries that add a bright pop of flavor and natural sweetness.
Rich Brown Butter Flavor: Brown butter adds a deep, nutty richness that perfectly complements the sweet berries and creamy white chocolate chips.
Crunchy Almond Crumb Topping: A golden crumble of toasted almonds, white chocolate chips, and brown butter adds the perfect contrast in texture and flavor.
White Chocolate Surprise: Melted pockets of white chocolate chips in the crumb topping bring creamy sweetness in every bite.
Sweet and Savory Finish: Serving the loaf warm with a pat of butter and a sprinkle of flaky sea salt enhances both the sweet and savory notes.
Beautiful Presentation: The golden brown topping and burst blueberries throughout the loaf make this a visually stunning treat for brunch, dessert, or gifting.
Easy to Make Ahead: This loaf cake stays fresh for days and tastes even better the next day, making it a great option for prepping ahead.
Tips for Making a Brown Butter Blueberry Almond Crumb Loaf Cake:
Brown the Butter First: Let the brown butter cool slightly before adding it to your batter or crumb topping. This enhances the nutty flavor while preventing it from scrambling the eggs.
Use Fresh or Frozen Blueberries: Both work well, but if using frozen, toss them in a little flour to prevent them from sinking to the bottom of the loaf.
Don’t Over-Mix the Batter: Mix just until the ingredients are combined to avoid a dense loaf. Overmixing can make the cake tough instead of tender and fluffy.
Use Room Temperature Ingredients: Bring your eggs and milk to room temp before mixing. This helps the batter come together smoothly and bake evenly.
Make the Crumb Topping Separately: Prepare the crumb topping before the batter so it’s ready to go on top and bakes up perfectly golden and crisp.
Layer the Crumb Generously: Press the brown butter almond crumble gently onto the top of the batter before baking to ensure it sticks and forms a thick, crunchy topping.
Test for Doneness with a Toothpick: The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs—be sure not to overbake!
Cool Slightly Before Slicing: Let the loaf rest for 15–20 minutes after baking to allow the crumb to set for cleaner slices and better texture.
Serve Warm with Butter and Flaky Salt: This takes the flavor over the top—don’t skip it!
How to Store a Brown Butter Blueberry Almond Crumb Loaf Cake:
Room Temperature: Store the cooled loaf cake in an airtight container at room temperature for up to 2 days. This keeps the crumb topping crisp and the loaf moist.
Refrigerator: For longer storage, place the loaf in an airtight container and refrigerate for up to 5 days. Let it come to room temperature or warm individual slices before serving to bring back the soft texture.
Freezer: Wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature, then warm before serving.
Individual Slices: Slice the loaf and wrap each piece individually in plastic wrap or parchment paper. Store in an airtight container in the fridge or freezer for grab-and-go convenience.
Reheating Tips: To serve warm, microwave individual slices for 10–15 seconds or reheat in a 300°F oven for 5–10 minutes. Add a pat of butter and sprinkle of flaky sea salt for the ultimate cozy bite.
FAQs:
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Frozen blueberries work well—no need to thaw them first. Just toss them lightly in flour before folding into the batter to help prevent excess bleeding and sinking.
Q: Can I skip the white chocolate chips in the crumb topping?
A: Absolutely. The white chocolate chips add a sweet, creamy richness, but the loaf is still delicious without them. You can also substitute with dark or semi-sweet chips for a more intense flavor.
Q: How do I know when the loaf cake is done baking?
A: The top should be golden and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). This usually takes around 50–60 minutes at 350°F, depending on your oven.
Q: Can I bake this loaf in a different pan?
A: Yes! This recipe works best in a standard 8.5x4.5" or 9x5" loaf pan. You can also bake it in a muffin tin for mini loaf cakes—just reduce the bake time and keep an eye on the crumb topping.
Q: Can I make this loaf cake ahead of time?
A: Definitely. You can bake the loaf the day before and store it covered at room temperature. For best results, reheat slices before serving to bring back that fresh-from-the-oven warmth.
Q: How do I prevent the blueberries from sinking?
A: Tossing the blueberries in a bit of flour before folding them into the batter helps suspend them evenly throughout the loaf, preventing them from sinking to the bottom during baking.
Q: Can I substitute the almonds in the crumb topping?
A: Yes! You can use chopped pecans, walnuts, or leave them out entirely if you prefer a nut-free version. The crumb will still bake up golden and crunchy.
Q: Do I have to use brown butter?
A: Brown butter adds a rich, nutty depth of flavor that enhances both the loaf and the crumb topping. While you can use regular melted butter, we highly recommend browning it for the best taste and aroma.
Check out my other brown butter recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter blueberry almond crumb loaf cake. Happy baking!
