The Quintuple “B” Cake Recipe (Blueberry Brown Butter & Beer Bundt Cake)

The Quintuple “B” Cake Recipe (Blueberry, Brown Butter & Beer Bundt Cake)

This cake, oof, it’s luscious and July is National Blueberry Month. Bet you didn’t know that, fact check us if you insist, but here is a recipe that makes a versatile dessert for any time during the day. After you have made this cake, sure you have others to share it with because if you’re anything like us you won’t have an issue devouring it by yourself, better known as indulging. You’re more than welcome to add in additional varieties of your favorite berries or nuts to the batter and glaze.

Prep time: 10-15 minutes

Bake time: 1 hour

Inactive time: 10 minutes

Total time: 1 hour 25 minutes


Cake Ingredients

  • 1 cup (2 sticks) Melted Unsalted Butter
  • ½ cup Honey
  • 1 ½ cups Brown Sugar
  • 5 Large Eggs
  • 2 ½ cups All-Purpose Flour
  • ½ teaspoon Baking Powder
  • A dash of Salt
  • ¼ cup Copper Harbor Ale
  • ¾ cup Buttermilk
  • 2 teaspoons Vanilla Extract
  • 2/3 cup Chopped Walnut (Fine or Coarsely, your preference)
  • 1 ½ pints Blueberries (2 Pints if you really like Blueberries)

Glaze Ingredients

  • 1 ounce Cream Cheese
  • 3 ½ tablespoons Unsalted Butter
  • 3 tablespoons Heavy Whipping Cream
  • ¾ cup Powdered Sugar
  • ½ cup Blueberries
  • ¼ cup Chopped Walnuts


  1. Preheat your oven to 325 degrees Fahrenheit. Grease a standard size Bundt Cake pan with Crisco or non-stick cooking spray.
  2. In a medium saucepan, melt two stick of Unsalted Butter over medium heat. Stir constantly until the butter begins to foam and turns brown in color. This will take about 5-10 minutes and once butter is browned, remove from heat and let sit at room temperature.
  3. In a large mixing bowl, beat together the browned butter, honey and brown sugar until creamy. Add the eggs one at a time until completely combined.
  4. In another mixing bowl, whisk together the flour, baking powder, and salt. Add the mixture of dry ingredients to the liquid ingredients while alternating the buttermilk and Copper Harbor mixing until the batter is smooth. Stir in vanilla extract, walnuts, and blueberries carefully as to not break the berries apart.
  5. Pour the mixture into the prepared Bundt pan. Place on center rack in oven and bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Before removing from the Bundt pan, let the cake cool completely.
  6. While the cake is cooling, prepare the glaze topping by beating together the cream cheese, butter, whipping cream, and powdered sugar until thick and creamy.
  7. Drizzle the glaze over the top of the cake. We recommend to top the fresh glaze with additional blueberries and chopped walnuts.

This recipe serves 8-10 people.