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Need something to make with leftover sourdough starter? This sourdough blueberry coffee cake will make quick work of that, with fresh blueberries and crumble topping!
*Updated – May 17th, 2022* New instructions for baking in a 13×9″ pan.
Dish Count – 1 13×9″ pan, 1 mixer, 1 mixing bowl
It’s not just rounds of thick crusted sourdough bread that are gracing the counters of my kitchen, this sourdough blueberry coffee cake is sittin’ pretty up there, taunting me every time I go into the kitchen. Somehow those little slices just get chipped away, and it’s half gone!
I apologize for nothing.
With the lack of availability in yeast in stores, sourdough has really had a resurgence, and I’m not sad about it. Bread takes time, it takes focus off of everything happening outside my doors and sending my anxiety through the roof, and it brings me just lots of joy to make something from start to finish. There is nothing better than a slice of sourdough with cold salted butter on top. But the leftover sourdough discard just accumulates at an exorbitant rate, and I hate to throw it out – enter this sourdough blueberry coffee cake.
May I even suggest making two, one to bake right away, and one to freeze for later, or a gift?
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