Homemade Blueberry Sourdough Cobbler

Fresh berries are one of my favorite things of Summer! This cobbler recipe uses blueberries, but any berries will do. The crisp sourdough topping perfectly complements the sweet berry filling. This homemade blueberry sourdough cobbler is sure to become a summer tradition!

What would summer be without fresh berries? And delicious berry desserts? Berry cobblers, crumbles, crisps, pies…I love them all.

My childhood home had a large stand of wild blackberries along the back fence. So every August my mother and I would gather as many blackberries as we could. We would make blackberry jam, blackberry pie and blackberry galettes.

But you won’t find wild blackberries here in the Midwest. Black raspberries and mulberries are what I find most often in the woodlands near my home. I grow red raspberries in my garden, but this year my chickens found their way to them, leaving just a few for myself!

The blueberries that I used in this cobbler were not wildcrafted, nor were they grown in my garden. They were simply bought from the store. My bowl of warm homemade blueberry cobbler with buttery Einkorn sourdough topping was so delicious, it (almost!) made up for the lack of charm involved in getting the berries home.

There are many variations to cobbler, but all tend to be made with a single fruit and a dough topping. Savory cobblers are rarely heard of. But can you imagine a stewed vegetable filling topped with herb and cheese biscuits? That sounds like a delicious way to enjoy cobbler once fresh berries are no longer around…

Tips for Making Homemade Blueberry Sourdough Cobbler:

• First, you will want to start the topping the night before, so that your flour has enough time to ferment.
• Second, I’m using Einkorn flour in this recipe. Einkorn is an ancient form of wheat. In fact, it is the only form of wheat never to be hybridized. It does still contain gluten, but the fermentation process makes it easy to digest. You can use regular flour in place of the einkorn, but I highly recommend einkorn for its flavor and nutritional properties.
• Third, this recipe calls for butter and cream. If you need to avoid dairy, replace the butter with coconut oil and the cream with coconut cream.
• And lastly, I use a cast iron skillet for this recipe, but feel free to use whatever baking dish you have.

Tools:

• Cast Iron Skillet (or your preferred baking dish + saucepan)
• Mixing Bowl
• Measuring Cups
• Measuring Spoons

Notes on Ingredients:

For the blueberry filling:

Blueberries – I used fresh, but frozen work too

Butter – Raw, grass-fed is best. Substitute coconut oil if you are avoiding dairy.

Honey – Raw, local is best. You could also use maple syrup.

Flour – I used Einkorn flour. Any flour should work, but you may need to adjust the flour/liquid ratio. For example if using all-purpose flour reduce the amount to 2 tbsp.

For the Sourdough Cobbler Topping:

Flour – I used Einkorn. As I said above, any flour should work. But you might need to reduce the measurement slightly.

Sourdough Starter – I used my wheat sourdough starter . But you can use whatever type of sourdough starter that you have. If you don’t already have a sourdough starter, learn to make your own with my easy tutorial here.

Butter – Likewise to what I said above, raw grass-fed is best. And if you need to avoid dairy, substitute with coconut oil.

Honey – Raw local is best. You can substitute with maple syrup.

Baking Soda + Baking Powder – These leavening agents help to give the cobbler topping a light, airy texture with a crisp exterior.

Cinnamon – I really love Ceylon cinnamon. I find that It has a brighter flavor than regular cinnamon. But use whichever you have.

Cream – Again, raw grass-fed is best. Substitute with coconut cream if you are avoiding dairy.

How to Make Blueberry Sourdough Cobbler From Scratch:

The night before: Start the Dough

1. In a large mixing bowl, combine 2 cups of flour with 1/2 cup of sourdough starter.
   
2. Mix in 1/3 cup of melted butter and 1/4 cup of honey. You will need to use your hands, as the dough will be thick.
   
3. Cover the bowl with a tea towel and allow it to ferment 12-24 hours.
   

The Day Of: Make the Filling

1. Pre-heat the oven to 350 degrees Fahrenheit.
   
2. In a cast iron skillet (or saucepan) combine 4 cups of blueberries, 3 tbsp. of butter, 1/3 cup of honey and 1/4 cup of flour.
   
3. Place over low heat and stir until the berries are bubbling and everything is incorporated.

Finish the Topping:

1. To the dough that you started last night, add in 1 tsp. of baking soda, 1 tsp. of baking powder, 1 tsp. of cinnamon, 1/2 tsp. of sea salt, and 1/2 cup of cream.
   
2. Mix everything in well. You’ll need to use your hands!

Final Steps: Topping and Baking

1. Spoon the topping over the blueberry filling, doing your best to get an even layer.
2. Bake for 30-35 minutes, or until the top is golden brown.
3. Let your sourdough blueberry cobbler cool for at least 10 minutes before serving. It is great on its own. But of course, it would go well with a scoop of vanilla ice cream too!

If you try this recipe and enjoy it, I would be so grateful if you could come back and give it five stars! And I love to see your pictures of my recipes, so be sure to tag me on Instagram @verityfolkschool.

I hope you love this homemade blueberry sourdough cobbler as much as I do! I find it to be the perfect balance of sweet and tart, light and fluffy. And with a golden, buttery, crisp exterior. I think it is absolutely delicious.

Do you have any other favorite cobbler recipes? Or other favorite ways to serve up summer berries? How about traditional family recipes you like to make in the Summer months? I want to know! Leave me a comment down below.

Here are some other sourdough posts you might enjoy!

How to Make a Traditional Sourdough Starter

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