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Blueberry Muffin Beer Loaf Cake

Blueberry Muffin Beer Loaf Cake

Blueberry Muffin Beer Bread2

I’ve always been curious.

Probably a bit too curious for my own good, but I’ll take it over safe, and timid. Lately, It’s been gluten-free beer that’s had me wondering (wait, don’t go! Let’s talk about gluten-free beer just for a second!).

It’s not so much the "gluten" part that I’m curious about, as far as me (and my guts) are concerned, gluten is awesome. It’s more of a curiosity about a growing segment of the market that is focused on brewing with different grains. Barley is the only ingredient in beer that has gluten, and brewers are experimental and curious by nature, so what does beer taste like if you brew it with millet instead of barley? What about brown rice? It’s not so much the gluten part that has me interested, it’s the beer being brewed in a different way. It’s one grain being swapped for another. What does that do? The brewing process is the same, what does the end result look like?

To satisfy my curiosity I’ve teamed up with Heather Christo and Allrecipes and we’ve decided to do a LIVE Facebook taste test. This means I have never sampled any gluten-free beer and I will do so live, for the first time, on camera. Also, it bears mentioning that I have a complete inability to hide my feelings. So if a beer isn’t good, you’ll be able to tell right away.

So join me on the Allrecipces Facebook page on Thursday, August 11th at 2PM PDT to watch me sample all the gluten-free beer I can get my hands on.  It should be fun. Then, maybe, we can eat this gluten-filled cake to celebrate?

Update:

The video is live here: Gluten Free Beer Taste Test with The Beeroness & Heather Christo

Blueberry Muffin Beer Bread1

And in case you were wondering, this post has nothing to do with this delicious, gluten-laden blueberry cake.

Blueberry Muffin Beer Loaf Cake

Yield: 1 loaf cake (8 servings)

Ingredients

  • ¾ cup (195g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon (2g) vanilla extract
  • ¼ cup (55g) buttermilk
  • 2/3 cup (166mL) wheat beer
  • 2 cups (256g) cake flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (6g) salt
  • 1 cup (150g) fresh blueberries (for frozen, see note)
  • 1 cup (125g) powdered sugar
  • 2 tablespoons (16g) lemon juice (or beer for a larger beer flavor)

Instructions

  1. Preheat oven to 350.
  2. Add the sugar and butter to the bowl of a stand mixer. Beat on high until light, fluffy and well combined.
  3. Add the egg and vanilla, beat until well combined.
  4. Stir in the buttermilk and beer.
  5. Stop the mixer, sprinkle with flour, baking powder, baking soda and salt. Stir until combined.
  6. Stir in the blueberries.
  7. Pour into a greased loaf pan. Bake until top springs back when lightly touched, about 55 minutes. Allow to cool completely before icing.
  8. Stir together the powdered sugar and lemon juice (or beer). Pour over the cake, slice and serve.

Notes

For frozen blueberries, rinse well until the water runs clear. Add to paper towels to dry, do not stir into batter. Layer loaf pan with 1/4 of the batter, sprinkle with berries, top with more batter, then blueberries, repeat until all the berries and batter have been used. This will avoid smashed berries and a purple cake.

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Blueberry Muffin Beer Bread3

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Comments


Rachel August 11, 2016 um 7:23 am

Fun idea! I too am enticed by gluten free beer because of the creativity and skill they require from brewers. Will the video be available on the Allrecipes Facebook page after if we can’t tune in at 2?

Reply

Jackie August 12, 2016 um 8:56 am

It’s up! Here is a link: https://www.facebook.com/thebeeroness/posts/1097267587034431

Reply

Karly August 11, 2016 um 8:29 am

Um, why in the world have I never thought to try this!? LOVE the blueberry and buttermilk going in with the beer bread flavor and texture. Pure perfection! Yum!

Reply

Tim August 12, 2016 um 9:18 am

"… Barley is the only ingredient in beer that has gluten…"

Last time I checked, wheat has gluten and is used to make beer.

Reply

Jackie August 12, 2016 um 9:59 am

Wheat is used in SOME beer (which is why it’s referred to as "wheat beer" because it’s not an ingredient necessary for making beer). As is chocolate, and oranges and oats and a slew of other things. In general, barley is the only ingredient used to make beer that contains gluten: water, hops, malt (barley), yeast. You CAN use other ingredients, but those are the necessary ingredients used to make beer, barley being the only one that contains gluten.

Reply

Tim Frommer August 20, 2016 um 7:39 am

My issue was that the recipe specifically called for wheat beer in post which is all about gluten and gluten-free. And it says that barley is the only ingredient in beer that has gluten. Someone making the recipe may not be as knowledgeable as you and your spot-on, polite commenters.

Reply

Jackie August 23, 2016 um 2:22 pm

I’m very clear that this recipe is full of gluten, it is not a gluten free recipe even if you used a GF beer. I think the commenters were responding to the snarky nature of your original comment.

Reply

Jake August 12, 2016 um 10:07 am

Last time I checked, Tim was a dumbass who didn’t know as much about beer as he thinks he does.

Reply

Cheryl August 12, 2016 um 2:16 pm

"French fries aren’t vegan because: chili cheese fries!" -other dumb shit Tim probably says.

Reply

Jennifer @ scoutcooks.com August 13, 2016 um 9:42 am

This is so, so good! I made it in this morning, and we have eaten half the loaf already. Thank you so much for the lovely recipe!

Reply

Jackie August 16, 2016 um 11:10 am

So glad you liked it!

Reply

Enrico August 25, 2016 um 4:23 am

step 5&1/2
Dust blueberries with flour to prevent them from sinking at the bottom of the cake. 🙂

Reply

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