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Sourdough Blueberry Crumb Cake

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 16 small squares
Calories: 270 kcal
Course: Cake
Cuisine: American

Ingredients

Streusel Topping
  • 6 tbsp flour (plain/all purpose)
  • 6 tbsp demerara sugar
  • 5 tbsp unsalted butter softened
  • 2 tsp ground cinnamon plus extra for sprinkling over cake
  • Pinch salt
For the Cake
  • 2 cups (240g) flour (plain/all purpose)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup (200g) sugar
  • 1 stick (115g) unsalted butter softened
  • 2 eggs
  • 1 cup (230g) sourdough starter (unfed/discard)
  • ¼ cup (60ml) whole milk
  • 1 tsp vanilla extract
  • 2 cups (200g) fresh or frozen blueberries divided
  • 2 tbsp demerara sugar to sprinkle
Glaze
  • 1 cup (100g) icing sugar
  • lemon juice , as needed (or use water or milk)
  • 1 tsp vanilla extract or paste

Instructions

Make the Streusel Crumb Topping
    Cup of Yum
  1. 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
  1. 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.
  2. Put the flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Stir together to mix the dry ingredients.
  3. 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.
  4. Spread half the cake batter in the prepared tin. Scatter with half the blueberries and a little Demerara sugar.
  5. Top with the remaining batter, carefully spreading over the fruit and levelling.
  6. Top the cake with the crumb topping and scatter the remaining blueberries. Sprinkle with the Demerara sugar and a sprinkling of cinnamon.
  7. 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.
  8. 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
  1. 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.
  2. 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

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

% 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.