Vanilla Beer Cake Bites with Blueberry Filling

Vanilla Beer Cake Bites with Blueberry Filling


Yield: 12-18



  • ½ cup unsalted butter, softened
  • 1 cups white sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbs canola oil
  • ¼ cup heavy cream
  • ½ cup Grain Belt
  • 1 ¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt


  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup white sugar
  • 2 tbs corn starch
  • ¼ cup Grain Belt Blueberry Lager
  • ¾ cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla



  1. Preheat oven to 325.
  2. Add the butter and both kinds of sugar to a stand mixer. Mix on high until well creamed, about 3 minutes.
  3. Add the eggs and vanilla, stopping several times to scrape the bottom to insure everything is well combined.
  4. Add the oil, cream and Grain Belt, mixing until well combined.
  5. Stop the mixer, sprinkle with flour, baking powder and salt, stir until just combined.
  6. Pour into a 9X13 baking pan that has been greased and floured.
  7. Bake until the top is golden brown and springs back when lightly touched, 23-26 minutes.
  8. While the cake bakes, make the blueberry filling. In a pot over medium high heat add the blueberries, sugar, cornstarch and Grain Belt Blueberry Lager. Bring to a boil, stirring frequently, until thickened. About 8 minutes. Allow to cool completely.
  9. Allow cake to cool completely, transfer to a flat surface. Using a 1 to 2 inch cookie cutter, cut out 12-18 shapes.
  10. IN a stand mixer add the heavy cream, vanilla and powdered sugar. Beat on high until medium peaks form.
  11. Slice the shapes in half, like splitting a hamburger bun (alternately you can use one shape for the top and another for the bottom).
  12. Fill the shapes with blueberry filling and whipped cream. Chill until ready to serve.