Ingredients
For the cake:
3/4 cup unsalted butter
3 whole eggs
1 cup sugar
1/2 cup all-purpose flour
Salt to taste
1 tb vanilla extract
For the macerated blueberries:
1 pint water
1 cup sugar
3 whole lemons, juiced
1/4 pound fresh elderflowers
1 pint blueberries
For the buttermilk ice cream:
4 egg yolks
1 cup sugar
1 cup heavy cream
3 cups buttemilk
1/3 cup milk powder
Method
For the cake:
1) Melt the butter in a pot over medium heat until the milk solids separate from the fat and turn brown at the bottom of the pot.
2) Whip the whole eggs with the cup of sugar until fluffy.
3) Fold in the flour.
4) Pour the browned butter slowly into the batter, stirring.
5) Season with salt, stir to blend.
6) Pour into baking dishes and bake at 350 degrees for 20 min.
For the macerated blueberries:
1) Mix water and sugar in a pan and melt over medium heat until clear and blended. This makes simple syrup.
2) Add elderflowers and lemon juice.
3) Let steep overnight.
4) Strain off the elderflowers.
5) Bring syrup to a boil and pour over the blueberries.
6) Refrigerate.
For the buttermilk ice cream:
1) Gently warm the cream and sugar.
2) Pour the mixture over the yolks and blend together.
3) Transfer to a pot and cook until thickened.
4) Cool the mixture to room temperature, add the buttermilk and whisk until incorporated.
5) Refrigerate overnight. Then process in an ice cream machine.
Assembly:
1) Serve the cake warm in the baking dish, top with the macerated blueberries and a scoop of the ice cream.