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.
Equipment
- Large cast iron skillet or 9x13 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:
- 2 teaspoons ground cinnamon
- 2 teaspoons coarse sugar
Instructions
- 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.
- After the fermentation and you’re ready to bake go ahead and 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 9x13 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.
- 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, and 1 tablespoon lemon juice. Gently stir everything together until the berries are well coated.
- 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.
- 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.
- 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.
Notes
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.