Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping

This recipe for brown sugar pound cake with blueberries and brown butter crumb topping makes two loaf cakes, dense, moist, and incredibly flavorful, the speak address for sharing.

http://thewoodandspoon.com/brown-sugar-pound-cake/ —Kate Wood

Directions

1. To organize the filling, mix the blueberries, 2 tablespoons of sugar, lemon juice, and cornstarch in a 4-quart saucepan over medium heat on the stove. Scamper, mashing extra if desired, unless the mix begins to bubble and thicken. As soon as the mix has thickened moderately, dangle discontinuance a long way off from heat to a separate container and space in the fridge to cold whereas you put together the the rest of the cake substances. This would possibly additionally be made ahead, covered, and kept in the fridge for as a lot as one week.
2. To organize the autumn apart topping, add the diced butter to a shrimp saucepan or skillet space over medium heat. Scamper with a run or swirl the pan every so generally to develop gallop that that the butter is melting evenly. As soon as melted, the butter will sizzle, foam, and at remaining beginning up forming minute golden bits on the underside of the pan. Proceed cooking and stirring on an ordinary foundation unless the butter has taken on an amber shade and nutty aroma. Hang care now no longer to burn the butter. Hang away the pan from heat and pour the brown butter precise into a medium sized mixing bowl.
3. Add the brown sugar, salt, and cinnamon to the butter. Fold in the flour unless the mix has crumbled. Situation apart in the fridge whereas you put together the cake. Alternatively, this would well perchance also be made and kept in an air-tight container as a lot as one week in advance.
4. To organize the cake, preheat the oven to 350 levels and put together two (8-1/2” x 4-1/2” x 2-3/4”) loaf pans with cooking spray. That you just can moreover line the pan with two strips of parchment paper for easy elimination, if desired.
5. In a mammoth bowl or the bowl of a stand mixer, cream the room temperature butter on medium tempo with a jog attachment unless the butter is lightened in shade and gentle, about 2 minutes. Pickle the sides of the bowl and add the sugars. Cream for an additional 2 minutes.
6. Add each egg, separately, stirring well on medium tempo after each addition. Pickle the sides of the bowl and add the vanilla, stirring to mix.
7. In a separate bowl, mix your whole dry ingredients. Add half of the dry ingredients to the butter and egg combination and race on low correct unless mixed. Add the buttermilk and race on low to mix. Add the the rest dry ingredients and race on low, folding with a spatula to carry out combining.
8. Scoop one cup of batter into the underside of each willing pan and unfold it out. Drizzle two tablespoons of the blueberry filling evenly over top of each battered pan. Repeat this course of with the layering of batter and filling as soon as extra and then divide the the rest cake batter among the many two pans. You is now no longer going to exercise your whole blueberry filling. Tear a butter knife via the pans, help and forth several times, to swirl in the blueberry filling. Top each pan with 1/2 of the autumn apart.
9. Bake in a preheated oven for about forty five-55 minutes, or unless a toothpick inserted comes out shipshape. Allow to cold snappy earlier than spirited, or cold completely to carry discontinuance away your whole cake from the pan.