There’s something comforting about a warm slice of coffee cake, especially when it’s studded with juicy blueberries. This recipe utilizes sourdough discard not only to cut down on waste but also to add a subtle tang that beautifully complements the sweetness of the cake. With soft, tender texture and a crunchy crumble topping, this coffee cake is sure to be a favorite at any time of day. Let’s dive into how to make this delightful treat.
Why You’ll Love This Blueberry Sourdough Discard Coffee Cake
This coffee cake is simple and reliable, making it a wonderful choice for breakfast or dessert. The blend of sugars provides a comforting sweetness, while the blueberries add bursts of flavor that balance the overall taste. It’s practical for everyday enjoyment—perfect for family meals, snacks, or even sharing with friends. Blueberry Sourdough Discard Coffee Cake brings a unique twist to a classic recipe while embracing everyday ingredients.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking pan (9×13 or 9×9)
- Parchment paper
Ingredients
- 200g granulated white sugar (sweetness)
- 50g packed brown sugar (moisture and flavor depth)
- 120g sourdough discard (100% hydration) (adds tang and moisture)
- 160g full-fat sour cream or Greek yogurt (richness)
- 150g whole milk or buttermilk (moisture)
- 60g avocado oil or neutral oil (texture)
- 2 large eggs (structure)
- 2 tsp vanilla extract (flavor)
- 1 lemon zested (freshness)
- 400g all-purpose flour (structure)
- 2 1/2 tsp baking powder (leavening)
- 1/2 tsp baking soda (leavening)
- 3/4 tsp salt (enhances flavor)
- 400g fresh blueberries (sweet, juicy flavor)
- 32g all-purpose flour (for blueberry layer) (absorbs moisture)
- 12g granulated white sugar (for blueberry layer) (sweetness)
- 180g all-purpose flour (for crumble) (structure)
- 150g packed brown sugar (for crumble) (moisture and richness)
- 1 tsp ground cinnamon (for crumble) (warm spice notes)
- 1/4 tsp salt (for crumble) (enhances flavor)
- 113g salted butter (melted, for crumble) (richness and binding)
- 60g powdered sugar (for glaze) (sweetness)
- 1-2 Tbsp milk or half and half (for glaze) (consistency)
- 1/4 tsp vanilla extract (for glaze) (flavor)
How to Make Blueberry Sourdough Discard Coffee Cake
Step 1. Start by combining the granulated white sugar, packed brown sugar, sourdough discard, full-fat sour cream or Greek yogurt, whole milk or buttermilk, oil, eggs, lemon zest, and vanilla in a mixing bowl. Whisk these ingredients together until the mixture is smooth and well incorporated. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt until well combined. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. You can cover the batter and refrigerate it overnight or let it rest at room temperature for four hours for enhanced flavor.
Step 2. While the batter is resting, prepare the blueberry filling and crumble topping. Melt the butter meant for the crumble in a small bowl. In a separate bowl, combine the brown sugar, flour, ground cinnamon, and salt until you achieve a clumpy texture. In another bowl, mix the fresh blueberries with a bit of flour and granulated sugar, tossing gently to coat the blueberries evenly.
Step 3. Preheat your oven to 350°F (175°C). Prepare the baking pan by lining it with parchment paper. Spread half of the cake batter into the bottom of the pan, creating an even layer. Next, sprinkle the blueberry filling over this layer, followed by the crumble topping. Finish with the remaining blueberries on top for added flavor and visual appeal.
Step 4. Place the cake in the preheated oven and bake. If using a 9×13 pan, it will take around 60 minutes, while a 9×9 pan may require 75 to 90 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Step 5. Once the cake is baked, allow it to cool for a bit before preparing the glaze. In a small bowl, mix the powdered sugar, milk, and vanilla extract until you achieve a smooth consistency. Drizzle this mixture over the cooled cake, allowing it to set slightly before slicing and serving.
Serving Suggestions
This blueberry sourdough discard coffee cake is versatile enough for a variety of occasions. Serve it warm for breakfast alongside a cup of coffee for a delightful start to your day. It also makes for a wonderful snack, particularly during the afternoons when you need a little pick-me-up. If you have leftovers, it’s excellent for family meals, and each slice can be a sweet treat for kids when they return home from school.
Pro Tips for Best Results
- Allow the cake batter to rest for better flavor development, as this helps the ingredients meld together.
- Be careful not to overmix the batter; mixing only until combined helps maintain tenderness.
- Use fresh blueberries for the best flavor and texture, as they hold their shape well.
- Grease the pan or use parchment paper to prevent sticking, especially with the crumble topping.
- If the crumble topping begins to brown too quickly, tent the cake with aluminum foil to prevent burning.
- Allow adequate cooling time before adding the glaze to ensure it adheres properly.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense texture rather than the desired light and fluffy structure. Mix just until combined.
- Using old blueberries: Stale or overripe blueberries can affect both flavor and moisture. Always opt for fresh ones.
- Not checking doneness: Relying solely on timing can lead to undercooked or overbaked cake. Use a toothpick to check; it should come out clean.
- Forgetting to rest the batter: Skipping the resting time can result in less developed flavor and texture. A little patience goes a long way.
- Baking at the wrong temperature: Make sure your oven is properly calibrated; baking at a lower temperature can result in inconsistent cooking.
- Adding too much filling: Overloading the blueberries can make the cake soggy. Stick to the measured amount for the best results.
Variations & Substitutions
Feel free to experiment with different fruits in the filling, such as raspberries or cherries, if you want a change. You could also add a handful of nuts to the crumble for a little crunch. For a unique flavor twist, consider adding spices like nutmeg or cardamom to the batter or crumble. Making the glaze with different flavors of extract, like almond or lemon, can also enhance this cake in new ways.
Storage & Reheating
Store the cooled coffee cake at room temperature for about 2 to 3 days, covered loosely with foil or plastic wrap. For longer storage, place it in the refrigerator, where it will last for up to about a week. If you want to keep it even longer, you can freeze individual slices wrapped tightly in plastic wrap and then in foil. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven or microwave just until warmed through to preserve its texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake batter ahead of time. Once mixed, you can refrigerate it overnight for better flavor. Just be sure to assemble and bake it the next day.
How long does it last in the fridge?
When stored properly in the refrigerator, this coffee cake can last for about a week. Just keep it covered to maintain its freshness.
Can I freeze this recipe?
Absolutely! You may freeze slices of the cake. Wrap them well in plastic wrap followed by foil to protect them from freezer burn. They will keep well for about three months.
What can I substitute for one ingredient?
If you don’t have sourdough discard, you can omit it, but the cake may lack some tanginess. You might substitute with more sour cream or yogurt if you have extra, to maintain moisture.
Why didn’t my recipe turn out as expected?
This could be due to improper measuring of ingredients or overmixing the batter. It’s also crucial to check that your leavening agents are fresh for the best rise and texture.
Final Thoughts
Making this blueberry sourdough discard coffee cake is both satisfying and rewarding. It’s joyous to see the ingredients blend together, creating a tender, flavorful treat that brings everyone together. Whether enjoyed over breakfast, as a snack, or shared during gatherings, this cake is sure to please. Don’t worry if you’re new to baking: with a bit of patience and the right approach, you’ll enjoy a delicious homemade coffee cake that’s sure to become a favorite in your kitchen.
Blueberry Sourdough Discard Coffee Cake
Ingredients
For the cake
- 200 g granulated white sugar for sweetness
- 50 g packed brown sugar for moisture and flavor depth
- 120 g sourdough discard (100% hydration) adds tang and moisture
- 160 g full-fat sour cream or Greek yogurt provides richness
- 150 g whole milk or buttermilk for moisture
- 60 g avocado oil or neutral oil for texture
- 2 large eggs provides structure
- 2 tsp vanilla extract for flavor
- 1 lemon zested for freshness
- 400 g all-purpose flour provides structure
- 2.5 tsp baking powder for leavening
- 0.5 tsp baking soda for leavening
- 0.75 tsp salt enhances flavor
- 400 g fresh blueberries for sweet, juicy flavor
For the blueberry layer
- 32 g all-purpose flour absorbs moisture
- 12 g granulated white sugar for sweetness
For the crumble
- 180 g all-purpose flour provides structure
- 150 g packed brown sugar for moisture and richness
- 1 tsp ground cinnamon for warm spice notes
- 0.25 tsp salt enhances flavor
- 113 g salted butter melted for crumble binding
For the glaze
- 60 g powdered sugar for sweetness
- 1-2 Tbsp milk or half and half for consistency
- 0.25 tsp vanilla extract for flavor
Instructions
Preparation
- In a mixing bowl, combine granulated white sugar, packed brown sugar, sourdough discard, full-fat sour cream, milk, oil, eggs, lemon zest, and vanilla. Whisk until smooth.
- In a separate bowl, mix all-purpose flour, baking powder, baking soda, and salt until combined. Gradually add dry ingredients to the wet mixture, stirring until just combined. Refrigerate overnight or let rest for 4 hours.
Blueberry Filling and Crumble Topping
- Melt the butter for the crumble in a small bowl. In another bowl, combine brown sugar, flour, ground cinnamon, and salt into a clumpy texture.
- Mix the fresh blueberries with a bit of flour and sugar to coat evenly.
Baking
- Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper. Spread half of the cake batter in the pan.
- Sprinkle the blueberry filling over the batter, add crumble topping, and finish with remaining blueberries.
- Bake for 60 minutes for a 9x13 pan, or 75 to 90 minutes for a 9x9 pan, until a toothpick comes out clean.
Glazing and Serving
- Allow the baked cake to cool slightly before preparing the glaze. Mix powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake.
