Brown Butter Pound Cake with Blueberry Topping
A buttery, bright spring pound cake for breakfast or dessert.
This recipe came about because I wanted dessert, but not a huge dessert. So I cut my favorite dessert in half, horizontally:
And this happened.
I love key lime pie so much – for some reason, lime is one of my very favorite flavors (also on the list are chocolate, hops and basil. Not together). Anyway, you can only buy key lime juice in one size of bottle – enough to make 4+ pies – and expires in November. I consider that a personal challenge.
Here’s the recipe for this delicious and deliciously easy dessert:
Filling (this is 1/2 the recipe on the back of Nellie and Joe’s Key Lime Juice):
Start with the crust – you don’t need to prebake it. Use the food processor to break the graham crackers up into crumbs and add the sugar in just to get a good mix.
In a separate bowl, put the mixture in with 4 Tbsp. of the butter. Use your fingers to mix and make sure every crumb is moistened. If there’s not enough, add a little bit more butter. In this case, an over-wet crust isn’t going to hurt you because there’s no actual leavening going on. Press the crumbs into a tart pan or pie tin.
Then, use a mixer to blend the filling ingredients together into a smooth, creamy yellow batter. Spread the filling into the tart pan and bake at 350 for about ten minutes – just until the top looks set. Garnish with limes, of course. 🙂