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.