- ⅔ cup butter, melted; divided
- 1½ cups blueberries, divided
- ¾ cup sugar in the raw
- ¾ cup flour (for gluten-free tart, Bob's Red Mill paleo flour works well)
- 1½ cups ground almonds
- 2 large eggs
- ⅔ cup milk
- 1 vanilla bean, scraped
Pre-heat oven to 400°.
In a small saucepan, melt the butter. Take 2 tablespoons of the butter and coat a 9-inch round cake pan; sprinkle the bottom of the pan with 1 cup of the blueberries. Heat remaining butter until browned; set aside.
In a large bowl, combine the sugar, flour and ground almonds. In a separate bowl, whisk the eggs, milk, browned butter and vanilla bean scraping. Whisk into the flour mixture until well combined.
Pour the batter into the pan and sprinkle the remaining ½ cup of berries into the batter.
Bake 30–35 minutes until golden and cake tester comes out slightly moist.
Serve warm with ice cream and blueberry compote.