GOOEY SOURDOUGH BLUEBERRY COBBLER | Well Made by Kiley

Well Made by Kiley

Name: GOOEY SOURDOUGH BLUEBERRY COBBLER
Total time: 20 min
Yield: 4
Ingredients: SIGNATURE SELECTS Ice Cream, No Sugar Added, Vanilla Bean Flavored; Challenge Butter, Unsalted, European Style; Podravka Baking Powder; Wholesome Organic Light Brown Sugar, 1.5lb; Cake Mate Sugar, Blue; Bob's Red Mill Gluten Free Oatmeal Cup, Apple & Cinnamon; Bobs Red Mill Gluten Free All Purpose Baking Flour, 22 Oz; Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Bob's Red Mill Cornstarch, 18 oz; Rodelle Vanilla Extract, Gourmet; Oppy Organic Meyer Lemons; O Organics Maple Syrup, Organic, 100% Pure; Naturipe Fresh Blueberries

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GOOEY SOURDOUGH BLUEBERRY COBBLER

She’s gooey, crisp, bursting with blueberries, and oh-so warming

0 servings

What you need

SIGNATURE SELECTS Ice Cream, No Sugar Added, Vanilla Bean Flavored

1 vanilla ice cream

Challenge Butter, Unsalted, European Style

10 tbsp unsalted butter

1 ½ tsp baking powder

Wholesome Organic Light Brown Sugar, 1.5lb

½ cup light-brown sugar

½ cup granulated cane sugar

Bob's Red Mill Gluten Free Oatmeal Cup, Apple & Cinnamon

¼ cup quick oats

Bobs Red Mill Gluten Free All Purpose Baking Flour, 22 Oz

⅛ gluten free all purpose flour

Gold Medal All Purpose Flour with Resealable Bag

1 cup all purpose flour

1 pinch salt

2 tbsp cornstarch

2 tsp vanilla extract

1 lemon

O Organics Maple Syrup, Organic, 100% Pure

¼ cup maple syrup

4 cup blueberry

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Instructions

Preheat the oven to 350F. Spray a 9” pie dish or 8x8” baking pan/dish with nonstick cooking spray. Set aside.
Start by preparing the blueberry filling. In a large bowl, combine the blueberries, maple syrup, lemon juice, vanilla, cornstarch, and a pinch of salt. Use a spoon to toss and combine.
Pour the blueberry mixture into the prepared baking dish. Set aside.
Make the sourdough cobbler topping.
In a large bowl, mix together the flour, oats, sugar, brown sugar, baking powder, and salt.
Add the sourdough discard and stir to combine. Then, add in the melted butter and continue to stir until well incorporated,
Scoop portions of the sourdough cobbler topping on top of the blueberries in the baking dish, making sure to leave some small gaps. Sprinkle the top with granulated sugar, if desired.
Bake at 350F for 45-50 minutes, with a baking sheet placed on the rack below.. This will give a gooey cobbler, if you want it more done, bake for 50-60 minutes.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Serve warm with vanilla ice cream, if desired.
Enjoy!

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