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Sourdough Blueberry Cobbler Recipe

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4.1 from 10 reviews

This Sourdough Blueberry Cobbler combines a tangy blueberry filling with a tender, rustic sourdough topping for a delightful twist on the classic dessert. Perfectly bubbling blueberries meet a golden, flaky crust enriched with sourdough discard, making this cobbler a comforting and flavorful treat ideal for any occasion.

Ingredients

Blueberry Filling

  • 6 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Sourdough Topping

  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter (cold)
  • 1/2 cup heavy cream (can substitute whole milk)
  • 1/2 cup sourdough starter discard

Instructions

  1. Prepare Blueberry Filling: Add the fresh or frozen blueberries to a large nonstick pot over medium heat. Stir in sugar, lemon juice, and vanilla extract to combine evenly.
  2. Cook Blueberries: Gently cook the mixture over medium heat for 5 to 10 minutes until the blueberries begin to break down and release their juices.
  3. Thicken Filling: Mix cornstarch with water to create a slurry. Slowly add this mixture to the blueberries, stirring continuously until the filling thickens. Remove from heat and set aside.
  4. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cobbler.
  5. Mix Sourdough Cream: In a small bowl, whisk together the sourdough starter discard and heavy cream until well combined. Set this mixture aside for later use.
  6. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and kosher salt until evenly distributed.
  7. Incorporate Butter: Cut the cold unsalted butter into the dry ingredients by flattening the cubes into quarter-sized disks. The goal is to have sizable chunks of butter for a flaky texture.
  8. Add Wet Mixture: Slowly drizzle the sourdough and cream mixture over the dry ingredients. Use a fork to combine as you go, then fold the dough over itself a few times with a spatula or bowl scraper until it forms a sticky dough.
  9. Assemble Cobbler: Pour the thickened blueberry filling into a baking dish. Dot the sourdough topping evenly over the blueberries, covering most of the surface.
  10. Prepare for Baking: Lightly brush the top of the dough with cream and optionally sprinkle sparkling sugar for extra sweetness and texture.
  11. Bake Cobbler: Bake at 375°F (190°C) for 30 to 40 minutes until the filling is bubbly and the topping is golden brown.
  12. Serve: Allow the cobbler to cool slightly. Serve warm, ideally with vanilla ice cream or homemade whipped cream for a luscious contrast.

Notes

  • Using sourdough discard in the topping adds a subtle tang and improves texture.
  • For a vegan substitution, use plant-based cream and butter alternatives, but note this may affect texture and flavor.
  • Fresh blueberries provide the best flavor, but frozen berries work well too—no need to thaw before cooking.
  • Sparkling sugar on top is optional but adds a delightful crunch and sparkle.
  • Store leftovers in the refrigerator and reheat gently before serving.

Find it online: https://lauracooks.com/sourdough-blueberry-cobbler-recipe/