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.

Course Sourdough

Cuisine American

Keyword baking, sourdough blueberry cobbler, sourdough cobbler

Prep Time 8

Cook Time 20

Total Time 8 20

Servings

Calories 425kcal

Author Lisa

Ingredients

Blueberry Filling

4 cups blueberries fresh or frozen
1/3 cup honey
1/4 cup all purpose flour 34 grams
3 tablespoons butter 42 grams

Cobbler Topping

2 cups all purpose flour 280 g
1/2 cup sourdough starter bubbly and active (113 g)
1/3 cup melted coconut oil 72 g
1/4 cup honey 85g
1 teaspoon baking soda 6g
1 teaspoon baking powder 5 g
1/4 teaspoon cinnamon
1/2 teaspoon salt 3 g
1/4 cup cream 60 g
1/4 cup brown sugar 55 g

Instructions

The night before you want to make the cobbler, start making the cobbler topping.
Combine 2 cups of all purpose flour with 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 for 8 to 24 hours.
The next day, preheat oven to 350.
In a cast iron skillet, add 4 cups of blueberries, fresh or frozen.
Next, add butter, honey, and flour to the blueberries. Place skillet over low to medium heat and mix until everything is melted and incorporated.
While the blueberries are heating up, pull out your 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.
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 ice cream.

Notes

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. If you are in a pinch, you could just make it without soaking.
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.

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