Sourdough Blueberry Cobbler Recipe

Sourdough blueberry cobbler – an easy, warm, comfort-food dessert made with fresh or frozen blueberries and basic pantry ingredients. My sourdough peach cobbler recipe is one of the most loved summer desserts both on this website and in my own kitchen. I think this blueberry cobbler is going to be a close rival!

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There is nothing better than a fruity dessert in the summertime, and a sourdough cobbler topped with a scoop of vanilla ice cream or fresh whipped cream just can’t be beat. This sourdough blueberry cobbler combines sweet blueberry filling and a slightly sweetened version of my sourdough biscuits. Use frozen or fresh blueberries and this fruit cobbler can be made anytime of the year. I personally think the biscuit cobbler topping tastes the best when made with a really tangy sourdough starter discard, so this is a delicious way to use any unfed sourdough starter. 

what is cobbler?

Cobblers are a fruit dessert baked with a biscuit topping. It’s called a cobbler because its top crust is not smooth like a pie crust, but “cobbled” or textured and coarse. It is traditionally dropped or spooned over a fruit filling and then baked. In this case, the fruit layer is a delicious blueberry filling, and the biscuits are lightly sweetened sourdough biscuits. 

why you will love this easy blueberry cobbler

Easy to make – This sourdough cobbler doesn’t require fancy kitchen gadgets or refined kitchen skills. But just because it’s easy, doesn’t mean it’s not impressive!

Made from scratch – From the jammy blueberries to the cobbler dough, every aspect of this sourdough cobbler recipe is homemade using high-quality, healthy ingredients.

One cast iron skillet – Prepare the filling in a cast iron skillet and bake right in the same skillet.

Fresh or frozen blueberries – Easy to make this delicious recipe in season or out of season. Add fresh blackberries, raspberries or cherries for variety!

No refined sugar – Sweetened with honey which has a lower glycemic index and more health benefits than white sugar or brown sugar.

Sourdough topping – Sourdough buttermilk biscuits are not overly sweet themselves, making them the perfect topping for this sweet treat.

everything you’ll need

​filling ingredients

Blueberries – Fresh or frozen blueberries both work for this recipe. Frozen blueberries have a lot more liquid than fresh blueberries and may require more cooking time on the stove. Alternatively, you could thaw the blueberries and drain the water before cooking with the rest of the filling ingredients.

Butter – Salted or unsalted butter. Or make your own using this recipe for raw butter!

Honey – Adds a hint of sweetness without adding refined sugar.

All purpose flour – To thicken the filling.

Pinch of salt – To enhance the flavor. 

sourdough biscuits

All purpose flour – Whole wheat flour could be used instead of regular flour.

Baking powder – For fluffy, tender biscuits.

Salt – Enhances flavor and balances sweetness.

Cold butter – Cold butter melts in the oven, creating pockets of steam that puff up the biscuits.

Sourdough starter discard – Starter that was fed, doubled in size and has fallen again. This can be room temperature or straight from the fridge.

Buttermilk – If you make your own butter, using the link above, save the liquid that separates from the butterfat. That’s buttermilk!

Honey – Sweeter than regular sugar so not much is required to lightly sweeten the sourdough biscuit topping.

equipment

• Cast iron skillet
• Large bowl
• Pastry blender
• Dough whisk
• Stand mixer with whisk attachment (for making homemade whipped cream)

how to make blueberry sourdough cobbler

1. Make the blueberry filling. Add 6 cups of blueberries (fresh or frozen) to a cast iron skillet. Next, add butter, honey, flour and salt to the blueberries. Place skillet over low to medium heat and stir until everything is melted and incorporated. Continue to stir frequently over the next 10 or 15 minutes, or until the blueberries are reduced down to a jammy consistency. 

2. While the blueberries are cooking, prepare the sourdough biscuit cobbler topping. Combine dry ingredients: flour, baking powder and salt into a large bowl. Use a pastry blender to cut the cold butter into the dry ingredients. Stir with a dough whisk to combine.

3. In a separate small bowl, mix the wet ingredients: sourdough starter discard, buttermilk and honey. Add to the flour/butter mixture and stir with a dough whisk to combine. Knead a few times to incorporate all of the flour.

4. Roll the biscuit dough into a circle about 1/2 ” thick. Cut into 6 circles and lay them over the top of the blueberry filling. 

5. Bake the sourdough blueberry cobbler in a preheated oven for about 30 minutes, or until the biscuits just start to turn golden brown.

6. Remove from the oven and allow it to set for about 5-10 minutes before serving. Serve warm with fresh whipped cream or a scoop of vanilla ice cream.

how to make fresh whipped cream

Ingredients:

• 1 cup cream
• 2 Tablespoons maple syrup

To make homemade whipped cream, add 1 cup of cream and 2 Tablespoons maple syrup to a stand mixer and mix with the whisk attachment. Whisk on medium speed until the cream has fluffed up to the desired texture.

Follow this recipe to make the BEST homemade raw milk vanilla ice cream!

how to long ferment the sourdough cobbler topping (optional)

Long fermenting the flour will break down the gluten, release phytic acid and increase probiotics, making it more digestible. This step is totally not necessary, but does increase the health benefits.

The night before you want to make the cobbler, start making the cobbler topping.

In a medium bowl, combine flour with sourdough starter, buttermilk and honey. Because of the fermentation process, I am comfortable leaving dairy products at room temperature in my sourdough doughs overnight. But if that weirds you out, you can leave it out until the next morning. 

Cover with a tea towel, a lid, or plastic wrap for 8 to 24 hours at room temperature.

The following day, add baking powder, salt and cubed butter and mix well. 

tips for making sourdough blueberry cobbler

-Frozen blueberries have a lot more liquid than fresh blueberries and may require more cooking time on the stove. Alternatively, you could thaw the blueberries and drain the water before cooking with the rest of the filling ingredients.

-If you do not have a cast iron skillet, cook the blueberry filling in a regular skillet and then transfer to a baking dish before topping with the biscuit dough. 

-This is a sourdough discard recipe, meaning you do not need an active starter. If you’re like me and do not want to waste any sourdough starter, keep a jar in your fridge of any sourdough discard you have after feeding your sourdough starter. This recipe is a delicious way to use up some of that discard. The longer it sits in the fridge, the more the tangy, sourdough flavor will come through in the biscuits.

-You do not need a biscuit cutter for this recipe, but if you want the sourdough biscuits on top to look uniform, you can cut them out with a biscuit cutter or a mason jar ring. 

other favorite sourdough discard recipes

• Sourdough Scones
• Sourdough Blueberry Galette
• Sourdough Pop Tarts
• Sourdough Chocolate Chip Cookies
• Sourdough Pumpkin Bread
• Sourdough Buttermilk Biscuits
• Sourdough Banana Bread
• Sourdough Peach Cobbler

​recipe card for sourdough blueberry cobbler

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