August 6, 2021

Skillet sourdough blueberry cobbler

Baked Skillet Sourdough blueberry cobbler with a serving spoon.

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. 

Uncooked sourdough blueberry cobbler with the raw biscuit dough topping.

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.

Finished sourdough blueberry cobbler.

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

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.


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


  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.

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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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Sourdough blueberry cobbler on a serving plate with whipped cream.

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

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes


  1. I haven't been blueberry picking in ages. I do still buy a lot of blueberries though and some of them are being made into this skillet. Love that I have another use for my sourdough starter.

  2. I wish I could dig right in now! This looks so berry delicious, Amy.

  3. Looks beautiful & yummy! 🤍💜💛

  4. Great idea for using sourdough! I need to try this soon.

  5. My father-in-law has massive blueberry bushes, so this cobbler is going on my must-make list!

  6. You have so many awesome sourdough ideas! I need to get a starter going!

  7. Loving this, another great recipe to use my sourdough discard and love that it is less sweet, because well vanilla ice cream! Can't wait to make it!

  8. This blueberry cobbler looks amazing! I love the sourdough biscuits on top. They bring the whole thing together.

  9. With the blueberries I pretty much could eat this without (almost) any guilt!

  10. I haven't had blueberries in a really long time! My mouth is watering!

  11. Those berries are just beautiful, and I love that you've used sourdough discard. I'm always looking for uses for mine.

  12. There really isn't anything better than a cobbler and blueberry is one of my favorites. Those sourdough biscuits on top look delicious and what a wonderful complement to the blueberries.

  13. This just screams summer to me! I love the fresh berries and those biscuits look amazing!

  14. This is my kind of summer dessert!

  15. I love cobblers and this one is absolutely delicious.We devour it in no time!!

  16. So yummy! Blueberry cobbler is the best but I love the sourdough twist! It's such an exciting change!

  17. There are a few people in my house who love blueberries. This will be great to make for the family!

  18. We love cobblers! And blueberries. This looks terrific -- lovely summer dessert. Thanks!

  19. What a fun way to use some sourdough discard!

  20. This was a tasty way to use up sourdough discard. I used a combination of blackberries, blueberries and cherries because that's what we had. Next time I think I'd use half again as much fruit/sugar to increase the fruit:biscuit ratio. Thanks for a great recipe.

    1. Thanks for the feedback! I do love a good biscuit to fruit ratio, too. I'm glad you enjoyed this.


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