Sourdough Blueberry Cobbler
Sourdough blueberry cobbler is an easy dessert made with fresh or frozen blueberries for a delicious treat any time of the year. Sourdough cobbler is the perfect combination of sweet, tangy fruit and a crispy, crumbly topping, making it ideal for potlucks, parties, and family gatherings.
Carmyn's notes
If you love blueberries, this cobbler is a must-try! It’s quick, easy, and bursting with juicy blueberry flavor and a hint of lemon. The golden, buttery cake topping, made with sourdough discard, adds the perfect texture—soft, crunchy, and sweet all at once.
Swap the blueberries for raspberries, blackberries, or a mix of both to suit the season. Just like our blueberry bread pudding and blueberry pie, this simple, throw-together dessert always hits the spot. And of course, no sourdough cobbler is complete without a scoop of vanilla ice cream on top!
Happy baking! xx
Ingredients & Equipment Needed
- Blueberry Filling Ingredients: For the filling, you'll need frozen or fresh blueberries, lemon juice and zest, granulated white sugar, all-purpose flour, cinnamon, nutmeg, and unsalted butter.
- Cobbler Topping Ingredients: For this sweet, crunchy, buttery topping, you'll need all-purpose flour, white sugar, baking soda, salt, unsalted butter, sourdough starter discard, and vanilla extract.
- Baking Dish: You'll need a 9" x 13" metal, ceramic, or glass baking dish.
Step by Step Instructions with Photos
Place the oven rack in the center position and preheat the oven to 350°F (176°F). Lightly grease a 9” x 13” glass baking dish or cast iron skillet with butter or cooking spray.
Step 1
Combine the blueberries, granulated sugar, flour, nutmeg, cinnamon, lemon zest, and juice in a mixing bowl.
Step 2
Spread the filling in the baking dish and top with the butter cubes.
Step 3
Whisk the flour, baking powder, and salt in a mixing bowl. Add the melted butter, sourdough discard, granulated sugar, and vanilla extract, and mix until the mixture resembles a crumbly cookie dough consistency.
Step 4
Use your hands to crumble it evenly over the blueberry filling.
Step 5
Bake the cobbler for 40-45 minutes or until the fruit bubbles around the edges and the top is golden brown. If you are using frozen berries, you'll need to allow for a little more baking time.
Let the cobbler cool for 30 minutes before serving to allow the filling to set.
Step 6
Serve alone or with a side of vanilla ice cream.
How to Store
Refrigerator: Cover the cobbler tightly with plastic wrap or transfer it to an airtight container and refrigerate for 4-5 days. The topping may soften, but it will still taste delicious.
Reheat: Preheat your oven to 350°F (175°C). Cover the cobbler and bake for 15-20 minutes until warmed through. Then, uncover and bake for another 5-10 minutes to crisp up the topping.
Freezer: Wrap the cooled cobbler tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Sourdough Blueberry Cobbler
EQUIPMENT
Before You Begin
INGREDIENTS
Blueberry Filling Ingredients
- 5 cups (740 g) blueberries (fresh or frozen)
- 1 lemon (juice and zest)
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- ¼ teaspoon (0.5 g) ground cinnamon
- ⅛ teaspoon (0.25 g) ground nutmeg
- 2 tablespoons (28 g) unsalted butter, cubed
Cobbler Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) fine sea salt (see notes)
- 6 tablespoons (84 g) unsalted butter, melted
- ⅓ cup (100 g) sourdough discard (or active starter)
- 1 teaspoon (5 g) vanilla extract
INSTRUCTIONS
- Place the oven rack in the center position and preheat your oven to 350°F (176°F). Lightly grease a 9” x 13” glass baking dish or cast iron skillet with butter or cooking spray.
- Toss 5 cups (740 g) blueberries, the zest and juice of 1 lemon, ¼ cup (50 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, ¼ teaspoon (0.5 g) ground cinnamon, and ⅛ teaspoon (0.25 g) ground nutmeg in a mixing bowl. Spread the mixture evenly in the baking dish. Distribute 2 tablespoons (28 g) unsalted butter, cubed on top.
- Whisk together 1 ½ cups (180 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 1 teaspoon (4 g) baking powder, and ½ teaspoon (2.5 g) fine sea salt in a mixing bowl. Add 6 tablespoons (84 g) unsalted butter, melted, ⅓ cup (100 g) sourdough discard, and 1 teaspoon (5 g) vanilla extract and mix until it resembles a crumbly cookie dough consistency. Use your hands to crumble it evenly over the blueberry filling.
- Bake the cobbler for 40-45 minutes or until the fruit is bubbling around the edges and the top is golden brown. If you are using frozen blueberries, allow a few extra minutes of baking time. Let the cobbler cool for 30 minutes before serving to allow the filling to set.
NOTES
- Adjusting salt: We use fine sea salt, which weighs 2 ½ grams per ½ teaspoon. If using regular table salt, use a heaping ¼ teaspoon. If using flaky sea salt, use a heaping ½ teaspoon.
- How to Store: Cover the cobbler tightly with plastic wrap, or transfer it to an airtight container, and refrigerate for 4-5 days. The topping may soften, but it will still taste delicious.
- Reheat: Preheat your oven to 350°F (175°C). Cover the cobbler and bake for 15-20 minutes until warmed through. Then, uncover and bake for another 5-10 minutes to crisp up the topping.
- How to Freeze: Wrap the cooled cobbler tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
We made this last night, and it was excellent! The sourdough taste in the topping is a great compliment to the sweetness of the blueberries. I had a minor substitution of a lime for the lemon because I have a lime tree. This recipe is indeed easy!
Sooo good.! I didn’t have 5 cups of blueberries, so I used a bread loaf pan for my 1;5 cups of blueberries. I tried to divide the quantities into fifths. It was easy and really good! Thank you!
I am making this soon & will be using frozen blueberries, do they need to thaw & drain prior to putting the ingredients together? Thank you, Love your recipes!
Hi Diane, thank you! Yes just throw them in, no need to thaw!
I made it! I substituted honey for the sugar for the filling though. It was easy and I was able to prepare earlier in the day so that I could just put it in the oven when it needed to be. It was a hit and served with vanilla ice cream. This is a keeper.
This was easy and so delicious! Whole family loved it!
Hi. In the instructions you mentioned baking powder. In the directions you mentioned baking soda. Which one is it?
Hi Doug, the recipe uses baking powder. Thank you for catching this. We have made the proper adjustment to the recipe.
Made this last night for my partner and I. He kept looking at my like he was in awe & kept saying, "Omg this is so good." It was absolutely fantastic! I measured the vanilla, cinnamon, & sugar with my heart instead of the recipe but this is 100% going in the recipe box for long term use!!