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Brown Butter Blueberry Almond Tea Cakes
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Gluten-Free Soy-Free Peanut-Free Corn-Free

These brown butter blueberry almond tea cakes are gluten-free, not that you’d know it! Sweet and juicy, they are the perfect morning or mid-afternoon pick-me-up. Made with Pamela’s All-Purpose Flour Artisan Blend. Recipe and photo created by Eats Well with Others.


    Heat oven to 400F. Grease 30 cups of 2 mini muffin tins. Set aside.

    Melt the butter in a medium skillet over medium heat. Allow to cook, stirring occasionally, until the butter turns an amber color and smells nutty. Remove from the heat and pour the butter into a heatproof bowl. Set aside.

    In a large bowl, whisk together the all purpose flour, almond flour, sugar, and salt. Whisk in the egg whites until well combined. Stir in the bourbon and butter. Let stand for 20 minutes.

    Fold the blueberries into the batter and, using a small cookie scoop, scoop into the prepared muffin tin. Bake until a tester comes out clean, about 12 to 15 minutes. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.

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Kevin 02/45/2019 02/15/2019
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My wife and I thought these were absolutely delicious and came out as a very nice bake. I'll give Pamela's recipe 5-stars even though I made a few modifications because of what I had in the house such as buckwheat for almond flour, 3 tablespoons of brandy& spiced rum instead of bourbon, and cranberries instead of blueberries (which was a nice tart contrast to sweet of the dough).
I may make these for my daughter's bridal shower.
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