Brown Butter Blueberry Crumb Cake
A good crumb cake should be tender enough for breakfast and special enough for dessert. This version uses brown butter for a warm, nutty base note that makes the blueberries taste deeper and the crumb topping more fragrant. The cake is mixed by hand, which keeps it approachable, but there are a few cues worth following: cool the brown butter before adding eggs, toss the berries lightly with flour, and bake until the center springs back rather than relying only on the color of the topping. The result is a plush square cake with jammy pockets, crisp crumbs, and a finish that needs no frosting.
