This sourdough blueberry cobbler is a delightful combination of sweet, juicy blueberries and a buttery, crumbly topping made with sourdough discard.
prep time: 15 minutes & cook time: 45 minutes / serves: 8 servings
Nutritional Information (per serving): 280 Calories, 10g Fats, 40g Net Carbs, 3g Fiber, 4g Protein.
ingredients
For the blueberry filling:
4 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
For the sourdough cobbler topping:
1/4 cup sugar
1 teaspoon baking powder (buy here)
1/2 teaspoon baking soda (buy here)
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1/2 cup sourdough starter (buy here)
instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
In a large bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and vanilla extract until well combined. Pour the blueberry mixture into the prepared baking dish and spread it out into an even layer.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Add the sourdough starter to the flour mixture and stir until a soft dough forms.
Drop spoonfuls of the dough over the blueberry mixture in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve the cobbler warm, with vanilla ice cream or whipped cream, if desired.