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!
Dish Count – 1 9″x9″ 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 exorbidant 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?
The original recipe I made came from The Clever Carrot for her Sourdough Blueberry Crumb Cake. It was delicious, super dense, and more tea cake than coffee cake. I would dunk the shit out of that into some tea. It reminded me of my grandma’s thick cakes and tea breads. Loved it. But I wanted something a little more cakey, lighter, and a couple extra flavors added in to make the cake and blueberries shine.
To get it to that cakey stage, I added in more moisture with an extra egg, and changed the directions from adding the sour cream last, instead mixing it in as part of the overall wet ingredients. The dough was much softer, fluffier and tender.
So if you literally can’t even make another round of sourdough, this is a most heavenly change of pace, perfect with coffee or tea, or dessert, or as you walk into your kitchen for the umpteenth millionth time just grazing.
I’m starving. Off to go grab another slice. No shame.
Need more coffee cake recipes?
World’s Best Buttermilk Coffee Cake – Makes TWO!
Sourdough Blueberry Crumble Coffee Cake
Crumble Topping –
- 1/4 cup Sugar
- 1/2 cup Brown Sugar
- 1 – 1 1/4 cup Flour – start with 1 cup, add more as needed
- 1 tsp Cinnamon
- 1/2 cup Butter, cold and cut into cubes (If you use unsalted butter, add 1/4 tsp Salt to this list. If you use salted butter, no more salt is needed.)
Sourdough Blueberry Coffee Cake
- 1/2 cup Butter, melted and cooled. (If you use unsalted butter, add 1/4 tsp Salt to this list. If you use salted butter, no more salt is needed.)
- 1 cup Sugar
- 2 Eggs
- 1/2 cup discarded Sourdough starter
- 1/2 cup Sour Cream
- 1/2 tsp Vanilla
- 1/4 tsp Almond Extract
- 1 3/4 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 2 cups Fresh Blueberries
Preheat oven to 350 degrees. Spray a 9×9″ square baking pan with non stick spray. Line it with parchment paper, and spray the parchment again. Set aside.
To make the crumble topping, combine all the ingredients into a bowl, and using your hands, squeeze it all together until a course crumble forms. To save time, you can also do this in a stand mixer, mixing the ingredients with a paddle attachment on low speed until a crumble just starts to form. Remove and use your hands to press it all together and them crumble it into large pieces. Place it in the fridge to chill until ready to use.
In the same stand mixer bowl, beat together the sugar and eggs until light and fluffy. With the mixer on low, add in the melted and cooled butter, sourdough starter, sour cream, vanilla and almond extract. Mix until just combined. Scrape the bowl once, to ensure that nothing is lingering at the bottom of the mixing bowl.
In a large bowl, whisk together the flour, baking powder, baking soda, and additional cinnamon. Turn the mixer on low, and add in the dry ingredients a 1/2 cup at a time. Scrape the bowl once to ensure nothing is sticking to the bottom of the bowl. Do not overmix. Pour the dough into the prepared pan and smooth it out to the edges and corners. It will be sticky, so spray a spatula with non stick spray to help spread it out without sticking.
Place one cup of the blueberries on top of the batter, and lightly press them into the dough so they stick. Sprinkle half of the chilled crumble on top of the blueberries. Repeat with the other cup of blueberries, and last half of the crumble.
Bake for 40 minutes, checking it at 35 minutes. It may take up to 45 minutes to bake through depending on your oven. When a toothpick comes out clean, it is done. Remove and place on a wire cooling rack. Slice and serve when cooled completely.
Adapted from The Clever Carrot’s Sourdough Blueberry Crumb Cake