In The Kitchen: Blueberry Beer Bread

I’m kind of obsessed with beer bread. Not so much the eating it as the baking it, but I’m addicted nonetheless.

It’s not like this is a new thing. This love affair started more than two years ago, when I found this recipe. I still use it today.

Since then I have probably made a few dozen loaves, including the three I’ve baked in the past week.

We’ll work backwards.

This weekend, I made two loaves of beer bread: one for my mom and one for my granny. This is what I used for each loaf (see directions below or click through the link above to see what I did):

  • 3 cups All-Purpose flour, sifted
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 (12 ounce) bottle Yuengling Traditional Lager
  • 1/4 cup melted butter

When I bought the beer, I had intended to buy the same beer I used for the loaf I made earlier in the week (we’ll discuss that in a moment), but I had kind of been wanting to try it with a traditional lager since I usually use a light beer. The lager idea won (obviously).

It was a good choice, by the way. The bread has a different, yeastier taste with the lager. It’s a good thing. Try it.

Now, back to the other loaf.

Thursday night, I got in the mood to make beer bread. I had a bottle of blueberry beer in my fridge that I knew I wouldn’t drink (my best friend gave it to me and told me it was weird). It was very purple.The dough looked more like putty than something to eat. It was odd. But it smelled good. When it was baking, it smelled like a cross between very yeasty bread and a batch of blueberry muffins.

When I took the bread out of the oven, it didn’t look any different than a regular loaf of beer bread. And when I cut it, the only difference was a hint of purple (which is so light, it’s hardly noticeable in photos).

The recipe really isn’t much different from the lager beer bread, since it’s based on the same original recipe.

What I used:

  • one loaf pan
  • aluminum foil (enough to cover inside of pan)
  • cooking oil (to grease pan)
  • 3 cups Self-Rising flour, sifted
  • 1/4 cup sugar
  • 1 (12 ounce) bottle Wild Blue blueberry lager
  • 1/2 cup melted butter

What I did:

Heat the oven to 375 degrees while you prepare the dough. To make the dough, mix dry ingredients (flour and sugar) until well-blended. Pour the beer over the dry mix, then stir until it’s doughy and most of the lumps are gone (there will still be a few lumps, so don’t stress over making it perfect).

Also, keep in mind the color will look a bit strange; that’s normal! So don’t freak out about your weird-looking dough.

Now, when it comes to coating the pan, the original recipe simply calls for greasing the loaf pan. However, I prefer to line the pan with aluminum foil to make my life a little easier when it’s cleanup time (this also allows me to lift the loaf out of the pan instead of scraping and tearing the bottom crust). Once I’ve lined the pan, I coat the foil with cooking oil (I used vegetable) to ensure the loaf won’t stick.

Simply pour your dough into the pan then pour the melted butter over the top. This will create a crisp, crunchy crust and a soft middle. The original recipe says to add the butter to the mixture for a softer crust, though I’ve never tried it.

Now put your bread in the oven and wait one hour for it to bake. When the bread is done, let it cool for at least 15 minutes before enjoying it. (You don’t want to burn your tongue!)

I like to store my leftover bread in the fridge, but I’ve stored it in a bag on the counter before (of course, my roommates and I ate it all before it had a chance to spoil). To warm leftovers, just pop a slice in the microwave for about 10-15 seconds.

A few ideas on the blueberry beer bread:
Next time, I plan to try adding a handful (maybe 1/4 cup?) of fresh or frozen blueberries to the dough. It only had a hint of a blueberry taste, and I’m thinking the real blueberries might give it a fruitier taste. If you noticed the difference in amount of butter between this loaf and the plain loaves, that’s because 1/2 cup of butter was way too much. I won’t do that again (in my defense, it’s been awhile since I made this and I couldn’t remember how much I used to use). Finally, my guess is blueberry butter or blueberry cream cheese would be fantastic on this bread! I don’t have any to try it with. If you do, let me know how it tastes!


3 responses to “In The Kitchen: Blueberry Beer Bread

  1. Just made my first wild blue bread! Im excited! I put a whole cup of fresh blueberries and served it with mascarpone cheese!!! AMAZING!!!

  2. This looks delicious, I haven’t heard of beer bread before, will definitely give it a try.

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