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My sourdough blueberry cobbler is a perfect summer treat that puts sourdough discard to delicious use. Bursting with juicy blueberries and atop a golden, tangy batter, it’s an easy, rustic dessert perfect when topped with ice cream!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Blueberry Cobbler from sourdough discard
Discard Blueberry Cobbler Ingredients
First assemble the following ingredients:
- Butter (1/2 cup) – Melted butter forms the rich, buttery base that helps create a golden, crisp edge on the cobbler.
- Sugar (1 cup) – White sugar sweetens the batter and balances the tartness of the sourdough.
- All-purpose flour (1 cup) – Flour provides structure to the cobbler topping, yielding a soft and cakey texture.
- Baking powder (2 teaspoons) – Baking powder helps the cobbler rise and become light and fluffy.
- Salt (1/4 teaspoon) – A pinch of salt enhances the flavor and balances the sweetness.
- Milk (3/4 cup) – Milk adds moisture and helps create a pourable batter.
- Sourdough discard (1/3 cup) – The discard adds a subtle tang and helps tenderize the cobbler.
- Vanilla extract (1 teaspoon) – Vanilla brings warmth and depth to the flavor of the batter.
- Blueberries (2 cups) – Fresh blueberries provide the sweet fruit that shines as the cobbler’s centerpiece.
- Brown sugar (1/4 cup) – Brown sugar adds caramel-like sweetness and richness to the fruit layer.
Discard Blueberry Cobbler Process
Once you’ve gathered your ingredients, we will use the following process:
Prep
Rinse and dry your blueberries, if you are using frozen blueberries be sure to defrost them.
Place the butter in a 12-inch cast iron skillet and place it in the oven until the butter melts. Remove from the oven and set aside.
Mix Batter
Combine all the dry ingredients then add the milk, vanilla, and sourdough discard, mix until just combined.
Add to Pan With Blueberries
Pour the batter over the melted butter, do not stir! Add the blueberries directly on top of the batter.
Bake
Bake for 40 minutes or until browned on top and a toothpick comes out clean.
Serve
Enjoy with ice cream or whipped cream!
Tips and Tricks to Perfect Cobbler with Blueberries
Use fresh or frozen blueberries – Fresh berries offer the best texture, but frozen can be used without thawing to prevent excess juice.
Add lemon zest or juice – Tossing the blueberries in a splash of lemon brightens the flavor and complements the blueberries.
Do not stir the batter into the fruit – Pour it on top and let it naturally bake into layers for the best texture.
Add a pinch of cinnamon or nutmeg – Tossing the blueberries in these spices adds depth to the fruit.
Let the cobbler cool before serving – This allows the filling to set and flavors to meld.
Serve with a scoop of vanilla ice cream or whipped cream – It adds creamy contrast to the warm, tangy-sweet dessert.
FAQs
Yes, but do not thaw them first—use straight from the freezer to prevent the filling from becoming too watery.
It adds a mild tang and helps create a tender, flavorful batter with a slight chew.
Yes, use plain yogurt, buttermilk, or even milk with a splash of vinegar in equal amounts.
It’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Cover and refrigerate for up to 3 days; reheat in the oven or microwave before serving.
Yes, freeze the fully baked cobbler for up to 2 months; thaw overnight in the fridge and reheat before serving.
What to Serve With Blueberry Cobbler
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Sourdough Blueberry Cobbler
Equipment
Ingredients
- ½ cup butter
- 1 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup sourdough discard
- 1 teaspoon vanilla extract
- 2 cups blueberries, fresh preferred, defrost if frozen
- ¼ cup brown sugar
Instructions
- Preheat oven to 350 degrees. Place butter in a 12-inch cast iron skillet and melt butter in preheating oven, takes about 5 minutes. Remove pan from oven when butter is melted and set aside.
- In a large bowl, mix sugar, flour, baking powder, and salt. Whisk together.
- Add milk, sourdough discard, and vanilla and mix by hand until just incorporated. Do not over mix.
- Pour cobbler batter into the pan over the melted butter. Do not mix. Top with the blueberries and sprinkle the brown sugar on top.
- Bake for 40 minutes at 350 degrees. The top should be golden brown. Allow to cool for 20 minutes then serve with ice cream or store at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
