Blueberry, beer and brown butter Bundt cake is a luscious dessert

This cake has the four B’s of awesome: brown butter, beer and blueberries. I mean, you really can’t get much better than that. Paired with a tart lemon glaze and more blueberries than you can handle, this cake will probably become your favorite after your first mouthwatering bite.

I know this, because I had three pieces this morning for breakfast. But in my defense, it has blueberries, so it’s sort of, kind of, just a tiny bit healthy. Right? OK, great. Glad we’re on the same page.

Blueberry, beer and brown butter Bundt cake recipe

Inspired and adapted from A Country Cleaver

Brown butter, beer and blueberries — what’s not to love? This luscious pound cake is the perfect dessert for any time of year. For additions to your batter, toss in your favorite fruits and nuts.

Serves 8-10

Prep time: 10-15 minutes | Bake time: 1 hour | Inactive time: 10 minutes | Total time: 1 hour 25 minutes

Ingredients:

For the cake

• 1 cup (2 sticks) unsalted butter
• 1/2 cup honey
• 1-1/2 cups brown sugar
• 5 large eggs
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• Dash salt
• 3/4 cup buttermilk
• 1/4 cup amber ale
• 2 teaspoons vanilla extract
• 2/3 cup chopped walnuts
• 1-1/2 pints blueberries

For the glaze

• 1 ounce cream cheese
• 3-1/2 tablespoons unsalted butter
• 1 tablespoon heavy whipping cream
• 3/4 cup powdered sugar
• 1/2 cup blueberries
• 1/4 cup chopped walnuts

Directions:

1. Preheat the oven to 325 degrees F. Grease a standard-size Bundt pan with nonstick cooking spray.
2. In a medium saucepan over medium heat, melt the 2 sticks of butter. Stir constantly until the butter starts to foam and turns brown and smells earthy, about 5 to 10 minutes. Remove from the heat, and let sit at room temperature.
3. In a mixing bowl, beat together the butter, honey and brown sugar until creamy. Add the eggs 1 at a time until fully combined.
4. In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the buttermilk and beer, stirring until you have a smooth batter. Stir in the vanilla, walnuts and blueberries carefully so as not to break the berries.
5. Pour the mixture into the prepared Bundt pan. Bake for about 60 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes, and then remove it from the pan and place it onto a wire cooling rack to chill.
6. Meanwhile, prepare the topping by beating together the cream cheese, butter, whipping cream and powdered sugar until thick and creamy.
7. Drizzle the glaze over the cake, and then top with blueberries and chopped walnuts.

More Bundt cake recipes

Champagne lemon mini Bundt cakes
I like big Bundts and I cannot lie: 21 Awesome Bundt cake recipes
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