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.

sliced squares of sourdough bluberry coffee cake on a wire rack overhead, with a dessert pie cutter placed next to it, on top of blue napkins

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.

Where has all the yeast gone?

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?

sliced squares of sourdough bluberry coffee cake on a wire rack with blue background.

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 coffee cake recipe 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.

Can You Freeze Coffee Cake?

Yes! Make this recipe, and divide the batter between two 9×9″ aluminum pans. Wrap the pans in plastic wrap, then in a double layer of aluminum foil. You can place them in the freezer for 6 months. Place in the fridge to thaw overnight.

Use this “How to Freeze Cake” how-to post for step by step instructions.

sliced squares of sourdough blueberry coffee cake on a wire rack with black forks and child's hand reaching in for a slice.

Can I use Greek Yogurt Instead of Sour Cream?

Yes, both have a tangy acid that helps activate the baking powder and baking sodas to create a good texture in the cake. You can also use plain yogurt in a pinch.

Ingredients for Blueberry Sourdough Coffee Cake

Crumble Topping

  • White Sugar
  • Brown Sugar
  • All Purpose Flour
  • Ground Cinnamon
  • Butter, cold and cut into cubes – If you use unsalted butter, add 1/4 tsp Salt to this list.

Sourdough Blueberry Coffee Cake

  • 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.)
  • Sugar
  • Eggs, at room temperature
  • Discarded Sourdough starter
  • Sour Cream
  • Vanilla
  • Almond Extract
  • Flour
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Fresh or Frozen Blueberries
sliced squares of sourdough bluberry coffee cake on a wire rack with black fork.

How to Make Coffee Cake

How to make coffee cake crumble topping

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.

Place it in the refrigerator to chill until ready to use.

How to make sourdough coffee cake

In a 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 it is evenly mixed.

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. Gently fold 1 cup of the blueberries into the cake batter. 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.

Sprinkle half of the crumble topping on top of the batter, with the last cup of blueberries, then layer on the last of the crumb topping. Bake for 35-40 minutes in a 13×9″ pan, or until a toothpick comes out clean. Cool completely on a wire rack.

Frequently Asked Questions

What kind of baking dish should I use? 

My recommendation is to use a metal baking dish, and not a porcelain bakeware dish. Metal will conduct the heat better and be more accurate to what my recipe calls for in the baking time. Porcelain style bakeware will extend the baking time in this sourdough discard recipe. 

Can I add nuts to this coffee cake?

Sure! Add in some chopped walnuts or pecans if you want! 

Can I change the topping?

Yes, you can switch up the crumble topping for a cinnamon sugar mixture. Monitor your baking times to ensure the top doesn’t burn.

Need more inspired recipes?

Apricot Cranberry Pecan Bread

Banana Sourdough Pancakes

Pumpkin Gingerbread Coffee Cake

Pumpkin Gingerbread Coffee Cake slices on a blue background

World’s Best Buttermilk Coffee Cake – Makes TWO! It is the BEST coffee cake recipe, ever!

World's best coffee cake on a white plate with iced coffee in the background
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sliced squares of sourdough bluberry coffee cake on a wire rack

Sourdough Blueberry Coffee Cake

  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1216 Slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

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!


Ingredients

Units Scale

Crumble Topping –

  • 1/4 cup Sugar
  • 1/2 cup Brown Sugar
  • 11 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

Instructions

*Recipe updated 5/13/2022 for a 13″x 9″ baking pan.*

Preheat oven to 350 degrees. Spray a 13″×9″ 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 30-35 minutes. It may take up to 40 minutes to bake through depending on your oven and the type of pan you use. Porcelain baking pans tend to take longer to bake. When a toothpick comes out clean, it is done. Remove and place on a wire cooling rack. Slice and serve when cooled completely.


Notes

Adapted from The Clever Carrot’s Sourdough Blueberry Crumb Cake 

Keywords: Blueberry, Cake, Coffee Cake, Sourdough, Recipe, Sourdough Discard