Sourdough Blueberry Crumb Cake
User Reviews
4.6
28 reviews
Excellent
Sourdough Blueberry Crumb Cake
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This delicious Sourdough Blueberry Crumb Cake is a great way to use your sourdough discard! An irresistible coffee cake studded with blueberries and topped with cinnamon streusel.
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Ingredients
Streusel Topping
- 6 tbsp flour (plain/all purpose)
- 6 tbsp demerara sugar
- 5 tbsp butter softened, unsalted
- 2 tsp ground cinnamon plus extra for sprinkling over cake
- Pinch salt
For the Cake
- 2 cups all-purpose flour plain/all purpose, 240 g
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup sugar
- 1 tick butter softened, unsalted, 115 g
- 2 egg
- 1 cup sourdough starter unfed/discard, 230 g
- ¼ cup milk whole, 60 ml
- 1 tsp vanilla extract
- 2 cups blueberries divided, fresh or frozen, 200g
- 2 tbsp demerara sugar to sprinkle
Glaze
- 1 cup icing sugar 100g
- lemon juice , as needed (or use water or milk)
- 1 tsp vanilla extract or paste
Instructions
Make the Streusel Crumb Topping
- Put the flour, sugar, butter, cinnamon and salt in a small bowl. Use your fingers to rub together until the mixture looks like crumbs. Squish some of the crumbs together to make bigger clumps. Set aside while you prepare the cake.
Make the Cake
- Preheat the oven to 340C / 170C. Spray a 23cm/9in square cake tin with cake release (or grease with a little butter) and line with baking paper.
- Put the flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Stir together to mix the dry ingredients.
- Add the softened butter, eggs, sourdough starter, milk and vanilla extract. Start beating on low speed then increase speed to maximum and beat well until the batter is smooth. Make sure to scrape the bottom and sides of the bowl with a spatula halfway through.
- Spread half the cake batter in the prepared tin. Scatter with half the blueberries and a little Demerara sugar.
- Top with the remaining batter, carefully spreading over the fruit and levelling.
- Top the cake with the crumb topping and scatter the remaining blueberries. Sprinkle with the Demerara sugar and a sprinkling of cinnamon.
- Bake for 50 minutes to an hour, tenting the cake with foil if it is browning too quickly. The cake is ready when well risen and golden and the crumb topping is crisp.
- Cool the cake in the tin for 20 minutes then lift onto a wire rack to cool completely, lifting by the overhanging paper.
Make the glaze
- Mix the icing sugar and juice of half a lemon in a bowl, adding more lemon juice as needed until you have a pourable glaze the consistency of maple syrup or honey. Use a spoon to drizzle the glaze over the cake.
- Slice the cake into squares and serve with a cup of coffee or tea. You can also serve warm with a little whipped cream, custard, or vanilla ice cream for dessert.
Notes
- Storing and freezing
- This blueberry coffee cake keeps well in a cake tin or similar container for 2-3 days, out of direct sunlight.
- You can also freeze the cake, in slices, for up to two months without the glaze. Wrap each slice well in two layers of wrap and a layer of foil. Thaw overnight in the fridge before serving.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
193mg
(8%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
439IU
(9%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16small squares
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 193mg | 8% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 439IU | 9% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
28 reviews
Excellent
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