Old Fashioned Brown Butter Pound Cake with Blueberry Sauce and Cream

Starting in a cold oven allows for the formation of a thicker crust on top of the cake. Covered with berries* and whipped cream, it becomes a beautiful shortcake. Or, lightly toasted, it’s a special treat for breakfast.

Ingredients

• 1 cup (2 sticks) Darigold butter
• 2 cups sugar
• 5 large eggs
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Darigold whipping cream
• 2 teaspoons vanilla extract**

Instructions

Melt butter in stainless saucepan; continue to cook over medium heat until butter begins to turn a golden brown. Remove from heat and allow to cool; refrigerate 30 minutes or longer until firm.

Combine brown butter and eggs and beat with electric mixer until blended, adding eggs one at a time and beating well after each addition. Combine flour, baking powder and salt in small bowl and whisk to mix. Alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into tube pan that has been sprayed with non-stick vegetable spray and dusted with flour.

Place in cold oven and set the temperature to 325°F.; bake for 75 minutes, or until wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on wire rack for 20 minutes. Run a metal spatula around edge of cake and invert onto serving plate. Makes 16 servings.

**Lemon or almond extract may be substituted.

*Blueberry Sauce

Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to boil over medium-high heat; cook one minute or until mixture is thickened. Remove from heat; serve warm or cold. Makes about 2 cups.