Blueberry Sourdough Cobbler

We enjoy this blueberry sourdough cobbler for breakfast or paired alongside a black coffee or as a dessert topped with whipped cream. It is spongy, sweet and ridiculously good. Plus, we use active sourdough starter to ferment the grains, making it a gut friendly option!

Growing up, my mom always baked yummy treats and sweets and I love that I can do that for my family (and myself) too! I know sometimes the bakery section at the store can look so tempting but trust me when I tell you, a homemade option is the way to go, especially when it comes to cobbler.

This recipe is so simple and contains nothing but the good stuff. No artificial flavours or high fructose corn syrup here! Plus, it is mostly prepared the day before you plan on eating it, making it a great option for busy mamas, like me! And who doesn’t like a freshly baked cobbler?

Why Sourdough?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted or zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

Here are some sourdough facts for you:

• Sourdough is easy to digest: It contains a natural bacteria and germ in the fermentation process that will break down the starches in the grains before they even hit your stomach. Basically, very gentle on your gut!
• Blood sugar friendly: With sourdough being fermented, it works against any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health overall.
• Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
• Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!
• The flavour: Sourdough has a tang and flavour like no other bread. It is hearty, satisfying and extremely delicious.

Sourdough Blueberry Cobbler Ingredients

• Flour: I use an all purpose organic white flour from our local mill/bakery. Use a sieve if your flour is quite clumpy, to create a soft flour texture in order to reduce heavy mixing which may strain the batter.
• Sugar: My favorite sugar is the Kirkland Organic Cane Sugar from Costco. It comes in a huge bag and is fairly priced.
• Cinnamon: You can also substitute this with ground cloves or nutmeg. This gives extra flavour and warmth to the cobbler.
• Salt: A bit does the trick!
• Baking Powder: Helps with the texture of the cobbler, producing something a little more spongy when used alongside my sourdough starter.
• Milk: I use almond milk. Elmhurst has some amazing almond milks made with our gums or oils. You can also use any regular milk here too. Cow milk gives me huge tummy problems and I don’t like the taste either way so I opt for almond milk usually!
• Butter: I use either salted or unsalted butter here. If using unsalted butter, add in 1/2 tsp extra of salt. You will also need extra butter for greasing your cast-iron pan.
• Active Sourdough Starter: This is what will load your cobbler up with flavour, texture and gut friendly ingredients. Feed it 8-12 hours before you plan on making this cobbler.
• Egg: I use a large egg from our local farm.
• Lemon Zest: I use a small lemon and finely grate the entire peel for some extra flavour. This changes everything in this dish!
• Blueberries: I use frozen blueberries usually but will opt for fresh ones depending on the season.

Here is a link to the cast iron pan I use for this recipe, just tap the text:

• 10″ Cast Iron Pan
• Wooden Spindles

*Some links are affiliate*

How To Make Blueberry Sourdough Cobbler From Scratch

First, make sure you are prepping this the day before you plan to enjoy it. For example, if I want to eat this on a Sunday, I will prep it Saturday evening.

This is not a dough we are creating but a simple batter that will ferment on the countertop overnight for those sourdough benefits. Before baking, we will add in our egg and zest!

STEP 1: MAKE THE BATTER

Combine your flour, sugar, cinnamon, salt, baking powder, butter, milk and sourdough starter in a medium sized bowl. Give it a good whisk until very smooth. Cover and let sit on the counter at room temperature to ferment.

STEP 2: FINISH THE BATTER & BAKE

Next day, add in your egg and lemon zest to the batter, mixing well. Set it aside and get started on the blueberries. In a 10″ cast-iron pan, heat some butter on medium heat and add your blueberries. Let them heat gently for about 5-10 minutes, stirring every minute or so. Turn the heat off, pour your batter over the blueberries and bake for 15-18 minutes.

STEP 3: EAT

Remove from the oven and feel free to sprinkle a little extra cane sugar on top with lemon zest. Enjoy alone or topped with whipped cream or ice cream!

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How To Store

Store in an airtight container in the fridge for 7 days.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Blueberry Sourdough Cobbler

The perfect sourdough cobbler that is sure to be loved by all! It is easy to make and quick to be eaten.

5 from 5 votes

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 12 hours hours

Total Time: 12 hours hours 40 minutes minutes

Servings: 12 Squares

Ingredients

• 1 Cup Flour
• ¾ Cup Sugar
• ½ Teaspoon Cinnamon
• 1 Teaspoon Salt
• 2 Teaspoons Baking powder
• 1 Cup Almond milk
• ¼ Cup Melted butter
• 130 Grams Bubbly sourdough starter
• 1 Egg
• 1 Small lemon peel zest
• 1½ Cups Frozen blueberries

US Customary – Metric

Instructions

1. The evening before, whisk together your flour, sugar, cinnamon, salt and baking powder in a medium sized bowl. Add in your milk, butter and starter, using the whisk again to combine everything until smooth.
2. Cover and let sit on the counter overnight to ferment and let flavour develop!
3. The next day before you are ready to bake, add in your egg and lemon zest to the batter. I like the whisk my egg and lemon zest together with a fork before adding to the batter to make mixing easier. Place the batter aside.
4. In a 10" cast iron pan, add in a tablespoon of butter and let melt on a medium heat. Pour your frozen blueberries into the pan and let this heat for about 5-10 minutes or until the blueberries are quite thawed and soft. Stir every minute or so. Turn the heat off.
5. Preheat your oven to 350 degrees.
6. Pour your batter over the blueberries into the cast iron pan. Use a small spoon to stir the batter GENTLY until you get some pretty blue swirls thru the top. Do not mix, just gently stir the batter! We want the blueberries to sit on the bottom of the pan mostly.
7. This is optional, but we love some sprinkles of sugar on top before the bake!
8. Bake for 15-18 minutes or until it passes the knife test.
9. Straight out of the oven, feel free to sprinkle a little more sugar on top and add some lemon zest too! Serve alone or with cream or, our favorite, whipping cream.
10. Keeps 7 days in the fridge and can be eaten cold or reheated.