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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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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.
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 of zest (reserving the lemon for the compote). In a bowl, whisk together the all-purpose 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 (shaking the packet before opening) 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).
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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