Blueberry Browned Butter Buckle
Makes 1 (9-inch) cake
  • ¼ cup (57 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg (50 grams)
  • 2 cups (200 grams) cake flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (1.5 grams) ground ginger
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (120 grams) whole milk
  • ¾ pound (340 grams) fresh blueberries
  • 1 tablespoon (15 grams) fresh lemon juice
  • Brown Rice Crumb Topping (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with baking spray with flour.
  2. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  4. In a medium bowl, whisk together flour, baking powder, ginger, salt, and pepper. Reduce mixer speed to low. Gradually add flour mixture to browned butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  5. In a small bowl, toss blueberries with lemon juice. Gently stir blueberries into batter. Pour batter into prepared pan. Sprinkle with Brown Rice Crumb Topping.
  6. Bake until golden brown, 35 to 45 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack. Cover and refrigerate for up to 5 days.
Recipe by Bake from Scratch at