Sourdough Blueberry Cobbler

Sourdough blueberry cobbler combines fresh or frozen blueberries with butter and a hint of sweetness, topped with sourdough biscuits and baked until golden brown. This irresistible dessert is a family favorite.

I tried this recipe recently and thought it was really good, but when my family absolutely loved it and devoured every bite, I knew I HAD to share it with you.

It is very similar to my pumpkin, cherry, and peach cobbler. They’re all delicious recipes, especially depending on whatever is in season.

Blueberries have to be one of our favorite fruits. They are delicious as a snack, in desserts, or topped on some homemade yogurt with granola.

It’s really hard to go wrong with this sweet little berry. Pair it with some sourdough, and it makes for an incredible dessert; heck, you could even serve this for breakfast.

Every year during blueberry season, our family goes picking to try to pick as many blueberries as possible. With a family of eight, it is nearly impossible to pick the amount we use throughout the year.

So by the time spring rolls around and we are craving that warm sunshine and blueberries, I grab some frozen ones at the grocery store and make this recipe.

I love that this easy recipe combines the delicious flavors of summer in a baked dish that warms the soul in spring, when we still have a dusting of snow on the ground.

Maybe one day, we will plant enough blueberry bushes to sustain us throughout the whole year. But my kids have this amazing ability to eat basically their body weight in blueberries in a very short period of time. I don’t know if we’d ever have ‘enough’.

It makes me very thankful for all the amazing local farmers in our area growing such great, healthy food, and for the ability to buy from them year round.

One thing is for sure, this easy blueberry cobbler recipe will be made time and time again.

Tips For Making This Recipe:

• You can use freshly ground flour or store-bought.
• If using einkorn flour, you will probably have to use a bit more compared to a traditional whole wheat flour.
• For greater digestibility and nutrient bioavailability, I soak my grains overnight.
• I find it easiest to use a cast iron skillet when making this recipe. That way you can cook the blueberries on the stove top and then place the whole thing right into the oven to bake the cobbler topping. Using just one pan means much easier cleanup.
• The cobbler topping can be fermented overnight or made right away. The wild yeast will help break down the gluten and phytic acid, but it actually doesn’t give it rise.

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Tools you may need:

Cast iron skillet or another skillet

Grain mill (optional)- I have one similar to this one.

Measuring cups and spoon

Stand mixer (optional)

Large bowl

9 x13 baking dish

Ingredients:

Blueberry filling

Blueberries: fresh blueberries or frozen will work. You can actually use another fruit filling like cherry, fresh blackberries, or other fresh fruit.

Butter: I used raw, grass-fed butter that I picked up from a local dairy.

Honey or maple syrup

Flour – All purpose or einkorn (or your favorite flour):  I find that when I use einkorn flour, I need more of it, or less liquid compared to regular or whole wheat flour. If using regular flour, use 2 tbs.

Cobbler Topping

Flour: I use all purpose flour, but you could also use freshly-milled einkorn or whole wheat.

Fed sourdough starter: If you are new to sourdough or don’t have a sourdough starter, you can learn how to make one here. You may also be able to use sourdough discard, but they may not be as fluffy.

Coconut oil: You could also use avocado oil or melted butter.

Honey: I love buying local honey in bulk. You can get the best quality and best price.

Leavener: besides the sourdough, this recipe also utilizes baking soda and baking powder to give the biscuits a light, fluffy texture.

Cinnamon

Salt: adding salt to desserts enhances the sweetness

Heavy cream

Organic brown sugar: you could use coconut sugar, or omit it if you are trying to stay away from sugar.

How To Make Sourdough Blueberry Cobbler:

The Night Before: Soak The Grains

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

In a large mixing bowl, combine flour with active sourdough starter that is fed and bubbly.

Add coconut oil and honey; mix well. I like to start mixing with a spoon, then switch to my hands to knead it for just a minute. 

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

The Next Day: Make Blueberry Filling

Preheat the oven to 350.

In a cast iron skillet, add 4 cups of blueberries. I’m using frozen, since fresh isn’t in season.

Next, add butter, honey, and flour to the blueberries. Place skillet over low to medium heat and mix until everything is melted and incorporated. Leave the blueberry filling in the cast iron skillet or transfer to a baking dish.

Mix Remaining Cobbler Topping Ingredients

While the blueberries are heating up, pull out the biscuit dough that has been fermenting.

To the dough, add cream, baking soda, baking powder, organic brown sugar, cinnamon, and salt.

Combine using your hands or a mixer. Hands are always my preferred way.

Place dough onto a lightly floured surface and pat out until it is about 1/2 to 3/4 inch thick.

Cut it out like biscuits. Personally, I just use a mason jar as a biscuit cutter.

Place the biscuits on top of the blueberry mixture, and pop the whole pan into the oven for about 20 minutes, until the biscuits start to turn golden brown.

Allow to cool for a few minutes before serving. Top with whipped cream or a scoop of vanilla ice cream.

Store in an air-tight container in the fridge for up to 4 days.

Find More Sourdough Recipes From The Farmhouse Kitchen:

• Sourdough Cinnamon Rolls With Cream Cheese Topping
• Sourdough Blueberry Muffins
• Discard Sourdough Crepes Recipes
• Sourdough Donuts With Cinnamon Sugar
• Baked Sourdough Donuts

If you try this recipe and love it, I would love if you could come back to the recipe card and give it 5 stars!