Sourdough Discard Blueberry Cobbler

Step 1: Preheat the oven to 375°F with a rack in the center.

Step 2: In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it smells fragrant.

Step 3: Add the flour, baking powder, salt, and baking soda, and whisk until combined.

Step 4: Pour the heavy cream into a microwave-safe measuring cup or bowl with at least a 2-cup capacity. Heat it in the microwave until hot to the touch, 115°F to 125°F, about 1 minute. Alternatively, heat the cream in a small saucepan over medium heat until hot to the touch. Whisk the sourdough discard into the hot heavy cream until completely combined.

Step 5: Pour the cream mixture into the dry ingredients and mix with a flexible spatula until well combined, thick, and showing small bubbles throughout. Set aside.

Step 6: In an ungreased 8-inch square pan, metal or ceramic, combine the blueberries and lemon juice. Sprinkle the sugar over the berries and toss until evenly coated.

Step 7: Use a generously mounded 2-tablespoon scoop or two spoons to portion the topping in 2-tablespoon scoops, about 54 g each, onto the filling. Arrange the scoops in a 3-by-3 pattern for a neat presentation. Sprinkle the coarse sparkling sugar evenly over the topping.

Step 8: Bake for 40 to 45 minutes, until the top is golden and the filling is bubbling.

Step 9: Remove the cobbler from the oven and brush with the melted butter. Let it cool for 10 minutes before serving. It is best enjoyed freshly baked. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Step 10: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat portions in the microwave for 30 seconds or until warmed through.