Blueberry Beer Cake Recipe

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Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day. Incorporating different styles of beer into inventive food from around the world is an art. Learn how to cook with your favorite brews and learn a thing or two about pairing in the process. First up, a sweet, seasonal bluebeery blueberry cake with a hoppy twist.

We love to make blueberry beer by crushing a few into the bottom of a glass and then adding a light ale. This cake pairs beautifully and the splash of blueberry beer in the custard creates a nice bridge.

Reprinted with permission from The Foodie's Beer Book

Blueberry Beer Cake Recipe
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  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 1/2 teaspoons baking powder
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 quart fresh blueberries
  • 3 cups whole sour cream
  • 3 large egg yolks
  • 3/4 cup sugar
  • 2 tablespoons blueberry beer
  1. Preheat oven to 350°F and grease a 9-inch springform pan.
  2. Combine the first 6 ingredients in a mixer, and mix until it forms a ball.
  3. Spread this mix evenly on the bottom of the springform pan and set aside.
  4. In a separate bowl, combine the sour cream, egg yolks, sugar and beer.
  5. Evenly distribute the blueberries on top of the dough in the springform pan and pour the sour cream mix over the blueberries in the pan.
  6. Bake for about 1 hour or until the edges are lightly browned and the middle is lightly jiggly.
  7. Refrigerate for at least 3 hours. This cake must be completely cool before removing from the pan to prevent it from falling apart.
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