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.
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 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
- Preheat oven to 350°F and grease a 9-inch springform pan.
- Combine the first 6 ingredients in a mixer, and mix until it forms a ball.
- Spread this mix evenly on the bottom of the springform pan and set aside.
- In a separate bowl, combine the sour cream, egg yolks, sugar and beer.
- 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.
- Bake for about 1 hour or until the edges are lightly browned and the middle is lightly jiggly.
- 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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