Home Flavors to Savor Cooking with Beer Triple Berry Blueberry Beer Cobbler

Triple Berry Blueberry Beer Cobbler

Triple Berry Blueberry Beer Cobbler

This recipe reminds us of summer with all those berries in it. Thankfully, you can use frozen ones and add a little summer sun to your winter tongue. We especially liked that it uses blueberry beer. Are there blackberry and/or strawberry beers out there as well? We found Short’s Brewing Company’s Soft Parade. It’s a Fruit Rye Ale brewed with rye flakes and loaded with pureed strawberries, blueberries, raspberries and blackberries. Ok, that one covers ALL the bases. Try it and tell us what you think!


  • Six cups of berries (I used 2 cups each blackberries, strawberries, and blueberries) Frozen is fine
  • 1/2 cup brown sugar, plus 2 tbs divided
  • 1/2 cup powdered sugar
  • 2 tbs corn starch
  • 1 1/2 cups blueberry beer
  • 2 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 12 tbs butter (1 1/2 sticks) cut into small cubes
  • 1/2 cup beer
  • 1/4 cup milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 tbs beer


  • Preheat oven to 450.
  • In a pot over medium high heat, add 4 cups berries (reserve 2 cups mixed berries for the end), 1/2 cup brown sugar, 1/2 cup powdered sugar, corn starch and beer. Allow to simmer until reduced and thickened, stirring occasionally, about 15 minutes.
  • Remove from heat, add reserved 2 cups of berries, stir to combine. Add to a deep dish pie pan.
  • In a bowl, add 2 tbs brown sugar, flour, baking powder, salt and stir to combine.
  • Add the butter, rub into the flour until well combined and resembles course meal.
  • Add the milk and 1/2 cup beer, stir until combined.
  • Gently add the flour topping, a bit at a time, to the pie pan until the berries are covered.
  • Bake at 450 until the topping has turned a light golden brown, about 18 minutes.
  • In the bowl of a stand mixer, add the cream, 1/2 cup powdered sugar and 2 tbs beer. Whip on high until soft peaks form, about 3 minutes.
  • Serve the cobbler topped with whipped cream.

Thanks to the Beeroness for this recipe.


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