Sourdough Blueberry Cobbler

This sourdough blueberry cobbler is made with fresh blackberries and a fluffy sourdough discard topping! Serve with vanilla ice cream for a classic summer dessert!

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 387kcal

Author Kyleigh Sage

Equipment

ceramic baking dish

Ingredients

Blueberry Filling

6 cups blueberries
½ cup granulated sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract optional
2 tablespoons cornstarch
2 tablespoons water

Sourdough Cobbler Topping

¾ cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup unsalted butter cold
½ cup heavy cream substitute whole milk
½ cup sourdough starter discard

US Customary - Metric

Instructions

Blueberry Filling

Add the fresh or frozen blueberries to a large nonstick pot over medium heat. Add in the sugar, lemon juice, and vanilla and stir to combine.
Cook gently over medium heat for 5-10 minutes or until the blueberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the blueberries until thickened. Remove from the heat and set aside.

Sourdough Topping

Preheat the oven to 375°F.
In a small bowl, whisk together the sourdough discard and heavy cream until combined. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
Slowly drizzle the sourdough mixture over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a sticky dough.
Pour the blueberry filling into a baking dish. Then dot the topping all over the berries until they're mostly covered.
Before baking, lightly brush the top of the dough with cream and sprinkle with sparkling sugar if desired.
Bake at 375°F for 30-40 minutes until the filling is bubbly and the top is golden brown.
Serve the blueberry cobbler warm with vanilla ice cream or homemade whipped cream!

Notes

Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutrition