Brown Butter-Almond Pound Cake with Blueberry-Lemon Compote
Fourth of July

Brown Butter-Almond Pound Cake

with Blueberry-Lemon Compote

60 MIN
$19.99 8 Servings
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From the Test Kitchen

This irresistible cake gets rich, nutty, and bright flavor from brown butter, almond flour, and lemon zest mixed into the batter. A simple, sweet blueberry-lemon compote is perfect for spooning atop each delicious slice.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Brown Butter-Almond Pound Cake with Blueberry-Lemon Compote
Title
  • 4 Pasture-Raised Eggs
  • 1 Lemon
  • 3 oz Blueberries
  • 1 cup Almond Flour
  • 4 oz Cultured, Salted Butter
  • 5 Tbsps Light Brown Sugar
  • ½ cup Sugar
  • ½ cup Cream
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 cup Powdered Sugar

Brown Butter-Almond Pound Cake

Brown the butter
1 Brown the butter

Place an oven rack in the center of the oven, then preheat to 350°F. In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 3 to 4 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly. Wipe out the pot.

2 Make the batter & bake the cake

Lightly grease a loaf pan (or line with parchment paper). Wash and dry the fresh produce. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons (reserving the rest of the lemon to make the compote). In a bowl, whisk together the flour, almond flour, baking powder, and a pinch of salt. To the bowl of cooled brown butter, add the granulated sugar, brown sugar, and lemon zest. Whisk to thoroughly combine. Working one at a time, add the eggs, whisking thoroughly in between each addition. Add 1/3 of the flour mixture and gently whisk to combine, then add half the cream and whisk to combine. Repeat the process, whisking in half the remaining flour mixture, then the remaining cream, followed by the remaining flour mixture. Transfer to the loaf pan. Bake 37 to 42 minutes, or until lightly browned and a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let cool to room temperature (for quicker cooling, place in the refrigerator).

Make the batter & bake the cake
Make the compote & serve your dish
3 Make the compote & serve your dish

Meanwhile, halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In the pot used to brown the butter, combine the blueberries, lemon juice, 1/4 cup of water, and a pinch of salt. Heat to boiling on high. Once boiling, cook, stirring frequently and pressing down on the blueberries with the back of a spoon, 4 to 5 minutes, or until the mixture is fully broken down and thickened. Turn off the heat. Transfer to a bowl; whisk in 1/2 cup of the powdered sugar (you will have extra) until thoroughly combined. Let cool completely. Cut the cooled cake into equal-sized pieces, then top each piece with a spoonful of the compote. Enjoy!

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