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.
Prep time: 10-15 minutes | Bake time: 1 hour | Inactive time: 10 minutes | Total time: 1 hour 25 minutes
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
- Preheat the oven to 325 degrees F. Grease a standard-size Bundt pan with nonstick cooking spray.
- 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.
- In a mixing bowl, beat together the butter, honey and brown sugar until creamy. Add the eggs 1 at a time until fully combined.
- 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.
- 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.
- Meanwhile, prepare the topping by beating together the cream cheese, butter, whipping cream and powdered sugar until thick and creamy.
- Drizzle the glaze over the cake, and then top with blueberries and chopped walnuts.