Skillet sourdough blueberry cobbler

Tart and sweet summer blueberries are baked with a touch of cinnamon and sugar and topped with light and fluffy sourdough biscuits for a delightful summer dessert. 

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Blueberry picking is a summer tradition for us and we go each July when they are ready. We've tried a few different u-pick farms over the past few years and we always end up with many pounds of blueberries. I freeze a lot to enjoy all year round and then I always use some in cooking and baking for a couple weeks.

I love a delicious fruit cobbler and since I have sourdough starter, I decided to use this sourdough discard biscuit recipe and modify it slightly to be the topping for this cobbler. 

I love the bit of sour flavor from the discard and these biscuits are so light and fluffy. They make for a perfect cobbler topping. Since they are made with the sourdough discard, there's no fermentation time, so they come together quickly.

For this cobbler recipe, I don't add too much sugar to the blueberries, so they will still be quite a bit tart. You can add more sugar if you want a sweeter dessert. I also think that a less sweet fruit filling pairs better with whipped cream or vanilla ice cream.

This cobbler is made in a 10" cast iron skillet. If you don't have one, you can use a 9"x11" baking dish or a pie plate. Once you make this cobbler, you'll be ready to make all different kinds - peach, apple, strawberry, mixed berry, etc. 

To make this cobbler, first you mix together the blueberry mixture and place it in the pan. I bake it for 10 minutes while I prepare the biscuit topping. This ensures that the fruit is cooked and thickened by the time the biscuits are baked. 

Once the biscuit dough is ready, use a spoon to drop it all over the top in large tablespoons, trying to cover as much of the fruit as possible (they will puff up a bit while baking, and some space is fine as well).

Before baking you can sprinkle the tops of the biscuits with coarse sugar to add a touch of sweetness and a little crunch, if you like. I use a turbinado sugar to do this. This biscuits will be fluffy and golden when they are finished baking.

When the cobbler is finished baking let it cool for a few minutes and then scoop it into serving bowls. It goes so well with vanilla ice cream or some whipped cream, but it's also delicious as is. 

This week is #FarmersMarketWeek and we are joining a bunch of bloggers to highlight a lot of fresh seasonal summer produce and other farmers market ingredients. Check out all the recipes for today at the bottom of this post.

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Yield: about 6-8

Author: Amy (Savory Moments)

Skillet Sourdough Blueberry Cobbler

Tart and sweet summer blueberries are baked with a touch of cinnamon and sugar and topped with light and fluffy sourdough biscuits for a delightful summer dessert.

Ingredients

For the blueberries

• cooking spray or butter, for greasing
• 4 heaped cups of blueberries
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 3 tablespoons lemon juice

For the biscuit topping

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1 cup unfed sourdough starter (cold)
• coarse or turbinado sugar, for topping, optional
• whipped cream or vanilla ice cream, for serving, optional

Instructions

1. Preheat the oven to 400 degrees.
2. Coat your cast iron skillet (or baking dish) with butter or cooking spray.
3. In a medium bowl, stir together the blueberries, sugar, cinnamon, cornstarch, and lemon juice. Pour the mixture into the pan and spread it evenly.
4. Bake the blueberries for 10 minutes. While they bake, prepare the biscuits.
5. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use you fingers to rub the butter into the mixture until it resembles coarse meal. Then stir in the cold sourdough starter until just combined.
6. Remove the pan from the oven. Use two spoons (about tablespoon size) to drop biscuit batter over the top. Try to cover as much area as you can. Sprinkle to tops of the biscuits with coarse sugar, if desired.
7. Bake for another 19-21 minutes, until the biscuits are fluffy, golden, and an inserted toothpick comes out clean.
8. Let cool for about 5 minutes, then serve as desired.

Recommended Products:

Cast Iron Skillet

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I hope you give this sourdough blueberry cobbler a try! Let me know in the comments below.

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Check out these other blueberry recipes:

Blueberry Buckle 

Sour Cream Blueberry Pie   

Blueberry Oatmeal Crisp Bars

Double Chocolate Blueberry Muffins

Whole Wheat Blueberry Zucchini Muffins

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate's Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor's Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker