Go Back

Blueberry Muffin Beer Loaf Cake

Print Recipe
Servings 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
 

  • Preheat oven to 350.
  • Add the sugar and butter to the bowl of a stand mixer. Beat on high until light, fluffy and well combined.
  • Add the egg and vanilla, beat until well combined.
  • Stir in the buttermilk and beer.
  • Stop the mixer, sprinkle with flour, baking powder, baking soda and salt. Stir until combined.
  • Stir in the blueberries.
  • Pour into a greased loaf pan. Bake until top springs back when lightly touched, about 55 minutes. Allow to cool completely before icing.
  • 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.