Description
This Sourdough Blueberry Cobbler is a delightful twist on a classic dessert, featuring tangy sourdough discard, sweet blueberries, and a golden buttery topping. Perfectly balanced with rich flavor and soft texture, it’s an easy treat for using up sourdough starter while enjoying a cozy dessert.
Ingredients
Scale
- 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°F (175°C). Place butter in a 9×13-inch baking dish and let it melt in the oven while it preheats.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, sourdough discard, and vanilla extract to the dry ingredients. Stir until just combined, forming a smooth batter.
- Remove the baking dish with melted butter from the oven. Carefully pour the batter over the melted butter—do not stir.
- Evenly scatter blueberries over the batter, then sprinkle with brown sugar.
- Bake for 40–45 minutes, or until the cobbler is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy warm on its own or with a scoop of vanilla ice cream.
Notes
- Using sourdough discard adds a subtle tang but can be replaced with additional milk if needed.
- Frozen blueberries can be used—just make sure to thaw and drain them first.
- For extra flavor, sprinkle cinnamon over the blueberries before baking.
- Cobbler can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg