Moist brown butter blueberry coffee cake topped with a buttery cinnamon crumb topping and packed with juicy blueberries.

Scale

1/2 cup unsalted butter

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

2 cups fresh blueberries

For the Crumb Topping

1/2 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter melted

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1. Brown the butter and cool slightly.

2. Mix dry ingredients.

3. Whisk brown butter and sugars.

4. Add eggs, vanilla, and sour cream.

5. Combine wet and dry ingredients.

6. Fold in blueberries.

7. Spread batter into pan.

8. Prepare crumb topping.

9. Sprinkle topping over batter.

10. Bake until golden and set.

11. Cool before slicing.

Do not overmix the batter.

Use fresh or frozen blueberries.

Cool completely before cutting.

Store covered for best freshness.