Blueberry Lemon Beer Bread is light, moist and perfect treat!
A few months ago, I sampled the most incredible blueberry golden ale at The Knickerbocker here in Grand Rapids. As soon as I tasted Lost Dune by New Holland Brewing, I immediately knew that I wanted to make a recipe with it. Lost Dune is a light and refreshing summer ale. It has a strong citrus profile and blueberry flavor. It tastes like your drinking a blueberry muffin! West Michigan grows lots of blueberries and right now we are in peak blueberry season. I wanted to showcase the blueberry golden ale in a blueberry baked good.
Instead of using milk as our liquid in the bread, a blueberry ale is used in place. Baking with beer creates a light and tender loaf bread. Fresh lemon zest and juice is added to that batter. Lemon and blueberries compliment each other so well. The lemon juice also brings out the citrus notes of the beer.
After the Blueberry Lemon Beer Bread has cooled, a simple lemon glaze is poured over top. This is completely optional. The bread is just as good without the glaze.
If you don’t like to drink beer, I highly recommend trying a few recipes with beer. Even those who don’t like to drink beer, like this Blueberry Lemon Beer Bread. Lately, I have really enjoyed creating recipes with beer. Depending on which beer you use in a recipe, it can create a unqiue flavor profile in your recipe.
If you aren’t able to find Lost Dune by New Holland Brewing, look for a golden fruit ale or other blueberry beer.
This Blueberry Lemon Beer Bread is:
Great for dessert
or an afternoon treat
Tastes even better the next day!
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup Sugar
- 1/4 Cup Coconut Oil, room temperature
- 2 Tablespoons Unsweetened Applesauce
- 1 Tsp Vanilla
- 1 Tablespoon Lemon Zest
- 2/3 Cup Blueberry Ale Beer, I used Lost Dune by New Holland
- 3 Tablespoons Lemon Juice
- 1 Cup Blueberries plus 1 Tablespoon Flour
Foe the glaze:
- 1 Cup Powdered Sugar
- 2 Tablespoons Lemon Juice
- Preheat the oven to 350 F. Grease an 8 x 4 inch loaf pan.
- In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to evenly distribute the ingredients.
- In a large mixing bowl, add the sugar and coconut oil. Cream the sugar and oil together with a whisk or an electric mixer.
- Add the applesauce, vanilla and lemon zest. Whisk until combined.
- Pour in the beer and lemon juice. Whisk until combined. The coconut oil might separate a little bit after you add the beer. This is completely fine.
- In batches add the dry ingredients. Mix just until combined.
- In a bowl add the blueberries and flour. Stir until the flour has been evenly distributed among the berries. The flour will help the blueberries from sinking to the bottom.
- Fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a tester comes out clean.
- Let the bread cool for 15 minutes. Then carefully remove the bread from the pan. Let cool completely.
- Once the bread has cooled prepare the glaze.
- In a mixing bowl add the powdered sugar and lemon juice. Whisk until you have a spreadable glaze. If the glaze is too thick add a tiny bit more lemon juice and if it is too thin, add in a little more powdered sugar.
- Pour the glaze over the cooled bread.
- Serve and enjoy!