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Blog Post

I created this recipe for the 2009 Great American Beer Festival.  I wanted to make something with Live Oak Hefeweizen, but I traditional lemon bar wasn't going make the trip in my luggage.  Hefeweizen Blondies were born, and they made the trip over.  Enjoy!


  • 2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cubed
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1-1/4 cups (10 ounces) Live Oak Hefeweizen or other crisp Hefeweizens
  • The juice and zest of 2 lemons (about 1/2 cup)


Preheat the oven to 350 degrees F. Butter a 9x13 inch pan.  In a medium bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside. In a large mixing bowl, beat butter and sugar on high speed until light and fluffy.  Add the eggs one at a time, and then beat in half the flour mixture. Whisk in beer. The batter will seem a bit thin and chunky. It will look like a broken batter, but it will come together.  Mix in the other half of the flour mixture. Pour into a buttered baking pan, and bake 25 to 30 minutes on center rack in the oven, until the toothpick test comes out clean.  Cool completely and chill before serving.