Potato Flake Sourdough Blueberry Cobbler

This potato flake sourdough blueberry cobbler is perfect balance of tart, and sweet, with a golden topping. There’s nothing quite like a bubbling, sweet blueberry cobbler fresh out of the oven. The tender batter is made using potato flake sourdough starter. If you don’t have time to let it ferment, you can make it right away. The best part is that it can be made with discard or an active starter.

This easy blueberry cobbler recipe comes together with simple pantry staples, a bit of hands-off fermentation time, and fresh or frozen blueberries. It’s a great make-ahead dessert for summer gatherings, Sunday suppers, or a cozy evening at home—don’t forget the scoop of vanilla ice cream on top!

Why Use a Potato Flake Starter in Cobbler?

Potato flake sourdough starter isn’t just for bread! It gives this blueberry dessert a delicious flavor and easier to digest benefits, thanks to the fermentation process! Whether you’re using active starter or discard, it enhances the flavor and helps create that slightly chewy, tender top we all love in a good cobbler. Plus, it’s a great way to avoid wasting any extra sourdough discard you’ve got hanging around.

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Tools You’ll Need

• Large cast iron skillet or 9×13 baking dish
• Large mixing bowl
• Medium mixing bowl
• Measuring cups & spoons or kitchen scale
• Spatula or wooden spoon
• Zester or microplane
• Knife for slicing butter
• Beeswax Wrap or plastic wrap for covering the batter

Ingredients

Fruit Filling:

• 4 cups of blueberries (fresh blueberries or frozen)
• 1 cup granulated sugar (reduce to ½ cup for a less sweet version)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 6 tablespoons butter

Batter:

• 1 cup all-purpose flour (125g)
• 1 cup granulated sugar (220g)
• ¼ teaspoon salt (2g)
• ½ cup heavy cream (108g)
• ½ cup potato flake sourdough starter (115g – active or discard)

Topping:

• 1–2 teaspoons ground cinnamon
• 1–2 teaspoons coarse sugar

Instructions for Potato Flake Sourdough Blueberry Cobbler

Here are the step by step instructions on how to make this delicious sourdough cobbler recipe. Be sure to check out the recipe card at the bottom for an easy to print out recipe. 

Make the Batter

In a large mixing bowl, combine the following:

• 1 cup all-purpose flour
• 1 cup sugar
• ¼ teaspoon salt
• ½ cup heavy cream
• ½ cup potato flake starter (active or discard)

Mix everything together until just combined. It’ll look like a thick pancake batter. Scrape the sides of the bowl to make sure all ingredients are combined. Cover the bowl with  plastic wrap or beeswax wrap and let it ferment:

• At room temperature for 6–12 hours (depending on your kitchen’s warmth), or
• In the refrigerator for up to 48 hours if you want to prepare it ahead.

This fermentation helps deepen the flavor and gives the batter a depth of flavor and fermentation benefits.

Prep the Baking Dish

After the fermentation and you’re ready to bake:

• Preheat your oven to 350°F (175°C).
• While the oven preheats, slice 6 tablespoons of butter into chunks and add them to your cast iron skillet or 9×13 baking dish.
• Place the dish in the oven for a few minutes to melt the butter completely. Keep an eye on it so it doesn’t brown or burn.
• Once melted, carefully remove the dish from the oven and set it on a heat-safe surface.

​Prepare the Blueberry Filling

While the butter is melting, prepare the filling:

• In a medium mixing bowl, combine:
  • 4 cups blueberries
  • 1 cup sugar (or less if preferred)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Gently stir everything together until the berries are well coated.

Assemble the Cobbler

• Pour the blueberry mixture evenly over the melted butter in the hot pan.

• Then, spoon or pour the fermented batter right over the top of the berries. It’s okay if it doesn’t cover them completely—just do your best to spread it gently without stirring.

• Sprinkle the top with cinnamon and coarse sugar to your taste. This gives the top a light crunch and warm spice that pairs beautifully with the fruit.

Bake

Place your cobbler into the oven and bake at 350°F for 35–40 minutes, or until the top is lightly golden brown and the fruit is bubbling around the edges.

Serve

Let the cobbler cool slightly before serving—it’ll be hot and bubbly!

Serve warm with a big scoop of vanilla ice cream or a dollop of whipped cream. The creamy topping against the sweet-tart blueberry filling is the perfect summer dessert combo.

Tips for Success

• Use discard or active starter: Both work beautifully here. If you use an active sourdough starter, it may give you a little more rise in the batter, but discard provides excellent flavor and texture too.
• Frozen blueberries are fine: No need to thaw them—just mix them in frozen and bake as directed.
• Fresh Fruit: If you opt for fresh berries, be sure to dry them after washing so that there is not excess liquid. 
• Make it ahead: You can ferment the batter in the fridge a day or two in advance. Perfect for prepping before guests arrive.
• Customize the fruit: Try this same recipe with other favorite fruits like fresh blackberries, raspberries, or a mix of stone fruits like peaches and plums.
• Skip the Heavy Cream: If you don’t have heavy cream, swap it out for whole milk instead. It may not be as rich, but it is a great swap in a pinch. 

Make Without Fermenting:

If you want to make this recipe without fermenting. Simply add 2 teaspoons of baking powder to the batter, and skip the fermenting step. The rest of the recipe is the same! Skipping the fermenting requires you to add a leavening agent. It also removes the benefits of the fermented grains, but it is a great option for when you are in a pinch and need to whip something up quickly!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or pop a portion into a warm oven to restore that lightly crisp topping.

More Potato Flake Sourdough Recipes Perfect for Blueberry Season:

Potato Flake Sourdough Blueberry Muffins 

Blueberry Coffee Cake

Lemon Blueberry Scones

Blueberry Cinnamon Rolls

Potato Flake Sourdough Blueberry Bagels

Potato Flake Sourdough Pancakes topped with Blueberries 

Pin for Later and Share with a Friend 

This Potato Flake Sourdough Blueberry Cobbler is a great way to put your sourdough starter to work in a totally different kind of recipe. It’s comforting, simple, and just plain delicious. With its soft, tangy topping and juicy blueberries, it’s bound to become a new favorite in your kitchen.

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