Sourdough Whole Grain Blueberry Cobbler 

This sourdough blueberry cobbler with freshly milled whole grain flour is the perfect blend of rustic flavor and natural sweetness. A wholesome twist on a classic summer dessert—tangy sourdough, juicy blueberries, and a tender, golden topping made from fresh whole wheat flour.

This sourdough blueberry cobbler with freshly milled whole grain flour is the perfect blend of rustic flavor and natural sweetness. A wholesome twist on a classic summer dessert—tangy sourdough, juicy blueberries, and a tender, golden topping made from fresh whole wheat flour.

Tastes like a Homestead Summer

If you’ve been around the Duvall Homestead blog any length of time you’ve probably heard me go on and on about how much I love picking fresh fruit from our local farms. 

It’s something I look forward to all year long! We pick raspberries, strawberries, blackberries and blueberries. AND… the best ones, in my opinion, are blueberries!

Fresh blueberries are super easy to pick and last a long time in the fridge. Unlike the other berries that, while delicious, need to be used up pretty much right away.

This is why you see so many fresh berry recipes on my blog like strawberry pie, blackberry pie, raspberry ice cream, and blueberry muffins. 

But today I am sharing this blueberry cobbler. A spin off on my years-old peach cobbler, this whole grain blueberry cobbler is made with freshly milled flour and sourdough. It’s the perfect healthy cobbler with fresh blueberries with a rustic and naturally sweetened taste. 

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New baby.. new cobbler!

That’s right! I’m expecting baby #3 to come any day now. So part of my motivation for making this blueberry cobbler was to throw it in the freezer and have a nice cake type dessert to pull out when the baby is ready to make his or her appearance. 

We did this for my last home birth with Matthew and it was so much fun enjoying cake in bed as a family on the day he was born. Now, if only I can remember to pull this cobbler out of the freezer as soon as labor starts! We’ll see about that 🙂 

More Summer Dessert Recipes from the Homestead

Homemade Vanilla Ice Cream

Sourdough Vanilla Cupcakes

Einkorn Brown Butter Chocolate Chip Cookies

Homemade Ice Cream Cake

Kefir Popsicles with Fresh Strawberries

Sourdough Chocolate Cupcakes with Buttercream Frosting

What’s in sourdough blueberry cobbler?

Freshly Milled Whole Grain Flour

Freshly milled flour brings unmatched flavor and nutrition to your baking. Unlike store-bought flour, it retains the wheat germ and bran, which are rich in fiber, B vitamins, and natural oils. The result? A cobbler topping that’s hearty, nutty, and more nourishing. Use hard white wheat or soft white wheat for a light, tender crumb.

Interested in milling grain? We have the Nutrimill grain mill, and really love it! And we get our wheat berries in bulk from Azure Standard. 

Sourdough Starter

Sourdough starter isn’t just for bread—it adds natural leavening, depth of flavor, and a gentle tang to desserts too. Using sourdough discard reduces waste and gives your cobbler a rustic twist with a slightly caramelized edge after baking. It also helps break down phytic acid, making nutrients in the flour more bioavailable. Learn how to make your own sourdough starter and beginner bread recipe!

Honey

Honey adds natural sweetness and moisture to this sourdough blueberry cobbler recipe, while also reducing the amount of refined sugar you need. It’s a pantry staple on our homestead and compliments the blueberries beautifully. Bonus: honey helps keep allergies away. In fact, we’ve eaten so much local honey this year that we have not had any allergies between 2 adults and 2 kids… just sayin! 

Blueberries

Juicy, antioxidant-rich, and naturally sweet—blueberries are the heart of this cobbler. Whether fresh from the garden or frozen from last summer’s harvest, they bubble into a jammy filling that pairs perfectly with the tang of sourdough and the richness of whole grain. My son Matthew ate probably at least a pound of blueberries when we went picking the first time. I guess I don’t have to worry about antioxidants for him at all during the summer months 😉 

Tools Needed

2 large mixing bowls

Stand up mixer with dough hook (optional, I just use my hands to mix the dough)

Measuring cups and spoons

Large wooden mixing spoon

8×8 square baking dish

Parchment paper 

Regular mouth mason jar (optional, for biscuit toppings) 

WHOLE GRAIN SOURDOUGH BLUEBERRY COBBLER INGREDIENTS 

FOR THE DOUGH/CRUMBLE:

FOR THE BLUEBERRY FILLING:

FOR THE CRUMBLE TOPPING:

How to Make Sourdough Blueberry Cobbler with Freshly Milled Whole Wheat

Make the dough by adding the sourdough starter, honey, water, and salt in a large mixing bowl and whisk together with a fork. Then add the freshly milled flour and combine with a dough hook (or your hands) until dough is formed. For a long fermented dough, cover the bowl with plastic and leave on the counter overnight. Otherwise, skip the long fermented step and continue on with the recipe. 

The next day, finish the cobbler crust by adding the butter, brown sugar, cinnamon, baking soda, and vanilla extract to the dough. Combine with your hands, cover, and let rest about 30 minutes.

Preheat the oven to 375°F.

Meanwhile, prepare the blueberry filling. In another large bowl, add the blueberry filling ingredients and gently combine with a large wooden spoon. 

Layer an 8×8 square baking dish with parchment paper. Take your dough mixture and divide it by 3/4 and 1/4. Take 3/4 of the mixture and lay it on the bottom of the dish. This is the bottom of your cobbler. Save the remaining 1/4 for the biscuit topping.

Bake the bottom crust for 15 minutes (this is a blind bake in order to prevent the bottom from getting too soggy). 

Next scoop the blueberry mixture out of the bowl and into the baking dish, on top of the partially baked crust. 

For the biscuit topping, taking the 1/4 remaining from the einkorn dough and add 1/4 cup more flour, a pinch of salt, and 2 tbsp brown sugar. Combine with your hands. Roll the dough out into about 1/2” thickness and use a regular mouth mason jar to punch out little biscuit circles. Make 4-5 biscuits and spread them out over the top of the blueberries. Alternatively, you can roll several small dough balls with your hands and scatter them on top. 

Bake at 375 for another 20 minutes. Remove from the oven and let sit 10-15 minutes before serving. Serve with homemade vanilla ice cream and enjoy!

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FAQs:

Can I use active sourdough starter instead of discard?

Yes! Either will work. Discard gives a mild tang and uses up extra starter, but active starter creates a slightly lighter texture.

What type of flour is best for the topping?

Freshly milled whole wheat flour is ideal, but you can also use spelt, einkorn, or a mix of whole grain and all-purpose for a lighter crumb.

Can I make this with frozen blueberries?

Yes, but add 1 extra tablespoon of flour to the filling to absorb excess juice.

How should I store leftovers?

Cover and store in the fridge for up to 3 days. Reheat in the oven for best texture.

Is this recipe naturally sweetened?

I do include some sugar in this recipe. But, you can use substitute honey or maple syrup for a naturally sweet option (perfect for serving for breakfast or as a snack).

More Whole Grain Recipes from the Homestead

Whole Grain Sourdough Banana Muffins

Cream of Wheat with Freshly Milled Whole Grain

Sourdough Bagels with Freshly Milled Whole Grain

Freshly Milled Sourdough Buttermilk Pancakes

Carrot Cake Cupcakes with Freshly Milled Whole Grain

Thanks so much for stopping by the Homestead!