Mary Berg's Big Announcement!! | The Good Stuff Full Episode | June 5, 2025

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that can enhance flavor.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

Preheat the oven to 350°F (175°C).

In a pot over medium heat, add 3/4 cup of unsalted butter to make brown butter.

Cook the butter until it melts, foams, and turns brown, about 3 to 5 minutes, watching closely for brown specks and listening for the sound to quiet down.

In a mixing bowl, combine 1/2 cup of white sugar and 1/4 cup of brown sugar, pressing the brown sugar to pack it together.

Add 6 tablespoons of almond flour to the sugar mixture.

Add 1/2 cup of cornmeal to the bowl.

Add 1/2 cup of all-purpose flour to the mixture.

Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the dry ingredients.

Zest one lemon into the dry mixture and whisk everything together until combined.

Check the brown butter; it should be melted and foamy, then continue cooking until browned.

Once the butter is brown, let it cool slightly before adding it to the dry ingredients.

Gently fold in blueberries into the batter before transferring it to a prepared cake pan.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens