Brown Butter Blueberry Hazelnut Financier with Buckwheat Honey
This elegant French financier combines nutty brown butter with sweet buckwheat honey and fresh blueberries for a moist, tender cake with sophisticated flavors. The hazelnut meal adds richness while orange zest brightens the overall taste. Perfect for afternoon tea, brunch gatherings, or as an impressive dessert that's surprisingly simple to make. The unique combination of brown butter and coconut oil creates exceptional texture and depth.
Ingredients
- ⅝ cup all-purpose flouralmond flour3/4:1gluten-freelow-carbgluten-free
denser texture, nuttier flavor
- ⅝ cup hazelnut or almond meal
- 1 teaspoon orange zest
- ¾ cup sugar, plus extra
- ½ cup buckwheat honeyregular honey1:1milder
less complex flavor but still delicious
- 4 ounces brown butter
- 4 ounces coconut butter, melted, plus extrabutter1:1dairy
richer flavor, may affect texture slightly
- 8 egg whites
- 1 cup blueberries
Instructions
- 1
Preheat oven and brush springform pan with coconut butter or oil
- 2
Combine flour, hazelnut meal, orange zest, and sugar in medium bowl
- 3
Add honey, brown butter, and coconut oil and stir to combine
- 4
Slowly stir in egg whites until thick batter forms
- 5
Coat blueberries in sugar and place on bottom of pan
- 6
Top with batter and place pan on sheet tray
- 7
Bake, then rotate and continue baking until golden brown and fully set
- 8
Cool completely before serving
Tips
Don't worry if the batter looks slightly broken after adding the wet ingredients - this is normal and will come together when you add the egg whites.
Coating the blueberries in sugar helps prevent them from sinking and creates a lovely caramelized layer on the bottom.
Let the financier cool completely before removing from the pan to prevent cracking and ensure clean slices.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature with tea or coffee, or warm slightly and serve with whipped cream.
Common Mistakes
Avoid overmixing after adding egg whites to prevent tough texture
Don't skip the sugar coating on blueberries to prevent sinking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
less complex flavor but still delicious
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first. Toss frozen blueberries directly in sugar and add to the pan to prevent excess moisture and color bleeding.
What if I don't have a springform pan?
You can use a regular 8-inch round cake pan lined with parchment paper, though removal will be slightly more difficult.
How long will this keep and can I freeze it?
Keeps 3 days at room temperature or 1 week refrigerated. Yes, you can freeze wrapped slices for up to 3 months.