Lemon Blueberry Sour Ale Crumb Cake
Active preparation time: 30 minutes Total time: 1½ hours Serves: 6
Cake
2½ cup all-purpose flour
¾ tsp baking powder
½ tsp kosher salt
½ cup (118 ml) milk
½ cup (118 ml) blueberry sour ale
6 Tbs unsalted butter
1 tsp cinnamon
¾ cup granulated sugar
1 egg
½ tsp vanilla extract
3 cup blueberries
Preheat the oven to 350°F (177°C).
Grease the sides and bottom of a9" × 13" (23 × 33 cm) baking pan.
In a bowl, combine the flour, baking powder, and salt. Mix until fully incorporated. Set aside.
In a small bowl, combine the milk and beer. Set aside.
In a large bowl, cream the butter with the cinnamon and sugar. Add the egg and mix until fully incorporated, then add the vanilla and mix.
To the creamed mixture, alternately add the flour mixture and the milk mixture. Mix until completely incorporated.
Fold the blueberries into the dough mixture until evenly distributed; do not over mix.
Transfer the mixture to the prepared baking pan.
Crumb Topping
8 Tbs (1 stick) usalted butter, softened
½ cup granulated sugar
½ tsp cinnamon
½ cup all-purpose flour
¼ tsp kosher salt
3 Tbs lemon zest
In a medium bowl, combine all the ingredients. Using your hands, mix and crumble until the topping is pebble size. Spread the crumble on the top of the cake batter. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack and let cool for 10–12 minutes before cutting.
Beer Suggestions: Funkwerks Blueberry Provincial (Fort Collins, Colorado), Almanac & Stillwater Blueberry Jack Blonde Sour Ale (San Francisco, California), Smuttynose Blueberry Short Weisse (Hampton, New Hampshire).