It’s always pleasant to discover a recipe that makes use of something we often have left over. This Blueberry Sourdough Discard Coffee Cake is a delightful way to utilize sourdough starter discard, transforming it into a flavorful cake that’s perfect for breakfast or an afternoon snack. By combining a rich batter with sweet blueberries and a crumbly streusel topping, this recipe provides both moisture and texture. Let’s dive into how to create this comforting treat.
Why You’ll Love This Blueberry Sourdough Discard Coffee Cake
This blueberry sourdough discard coffee cake is easy to make and consistently delivers great results. It strikes a lovely balance of flavors, with the tang from the sourdough perfectly complemented by the sweetness of blueberries and sugar. Practical and versatile, it’s a wonderful addition to your baking repertoire, and you’ll find it fits seamlessly into regular family meals or casual gatherings.
Kitchen Tools You’ll Need
- 9-inch square pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula or spoon
Ingredients
- 6 tbsp flour (plain/all purpose) (for texture)
- 6 tbsp Demerara Sugar (adds sweetness and crunch)
- 5 tbsp unsalted butter (softened) (for moisture and richness)
- 2 tsp ground cinnamon (plus extra for sprinkling over cake) (flavor)
- Pinch salt (enhances flavor)
- 2 cups (240g) flour (all-purpose / plain) (for structure)
- 1 ½ tsp baking powder (provides leavening)
- ½ tsp baking soda (helps with leavening)
- 1 tsp ground cinnamon (contributes to flavor)
- ¼ tsp salt (balances sweetness)
- 1 cup (200g) sugar (sweetness)
- 1 stick (115g) unsalted butter (softened) (for moisture and richness)
- 2 eggs (binding agent)
- 1 cup (230g) sourdough starter (unfed / discard) (adds moisture and flavor)
- ¼ cup (60ml) whole milk (adds moisture)
- 1 tsp vanilla extract (for flavor)
- 2 cups (200g) fresh or frozen blueberries (divided) (sweetness and moisture)
- 2 tbsp demerara sugar (to sprinkle) (adds crunch)
- 1 cup (100g) powdered sugar (for glaze)
- Lemon juice (as needed) (adds tartness)
- 1 tsp vanilla extract or paste (for flavor)
How to Make Blueberry Sourdough Discard Coffee Cake
Step 1. Start by preparing the streusel topping. In a bowl, combine the flour, Demerara sugar, softened butter, cinnamon, and a pinch of salt. Use a fork or your fingers to mix everything until it resembles coarse crumbs. This will create a crumbly texture that adds a nice contrast on top of your cake. Once it’s well mixed, set it aside to use later.
Step 2. Preheat your oven to 340°F (170°C). While the oven heats up, get a 9-inch square baking pan ready. Grease the pan lightly or line it with parchment paper if you prefer, making sure it’s prepared for the batter that is to come.
Step 3. In a large mixing bowl, sift together the dry ingredients. Combine the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisking these together will help ensure the leavening agents are evenly distributed throughout the cake, which contributes to a consistent rise and texture.
Step 4. Add the softened butter, eggs, sourdough starter, milk, and vanilla extract into the bowl with the dry ingredients. Beat the mixture together until it’s smooth and creamy. The batter should be thick but pourable, and all the ingredients should be well incorporated without any lumps.
Step 5. Spread half of the prepared batter evenly into the bottom of the greased pan. Carefully sprinkle half of the blueberries over the batter, followed by some Demerara sugar. This layering adds sweetness and moisture from the berries, enhancing the overall flavor. Next, dollop the remaining batter on top, spreading it gently to cover the blueberries.
Step 6. Evenly distribute the streusel topping over the second layer of batter, then add the remaining blueberries on top. Finish by sprinkling extra Demerara sugar and a touch of cinnamon over the streusel. This will create a lovely, sweet crust as it bakes.
Step 7. Place the pan in the preheated oven and bake for about 50 minutes to an hour. Keep an eye on it; if the top starts to brown too quickly, tent it with aluminum foil. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8. Once baked, allow the cake to cool in the pan for about 20 minutes. This waiting period helps the cake set up a little more before transferring. After that, gently turn it out onto a wire rack to cool completely. This cooling process prevents the bottom from becoming soggy.
Step 9. To make the glaze, mix powdered sugar with lemon juice in a small bowl until you reach a drizzling consistency. Add lemon juice gradually until the desired thickness is achieved. A smooth glaze will add a nice finish to your cake once it’s cooled completely.
Step 10. Slice the cooled cake and serve it as desired. It can be enjoyed plain or topped with whipped cream, custard, or ice cream, though it stands beautifully on its own. Each slice will reveal layers of blueberries and streusel, making it just as appealing to the eyes as it is to the palate.
Serving Suggestions
This blueberry sourdough discard coffee cake shines as a delightful breakfast option, perfect alongside a cup of coffee or tea. It also makes a great afternoon snack, offering a comforting sweet bite when you need a little pick-me-up. It’s lovely for family meals or potlucks, inviting everyone to return for more. If you have leftovers, enjoy them at room temperature or warmed slightly. You might even want to stash some away for a quick dessert topping with a scoop of ice cream.
Pro Tips for Best Results
- Ensure your butter is at room temperature for easier blending, leading to a smoother batter.
- Make sure to fold the blueberries gently into the batter to prevent them from breaking and staining the mixture.
- For a more pronounced cinnamon flavor, don’t hesitate to add a little extra to either the batter or the streusel topping.
- If using frozen blueberries, do not thaw them beforehand to keep the cake batter from becoming too watery.
- Allow the cake to cool completely before glazing; this ensures the icing stays on top and doesn’t run off.
Common Mistakes to Avoid
One common mistake is forgetting to evenly distribute the leavening agents. If they aren’t well mixed, the cake may not rise properly, resulting in a dense texture. Always whisk dry ingredients together thoroughly before adding wet ones.
Another mistake is overmixing the batter after adding wet ingredients. This can lead to a tougher cake consistency rather than the desired soft and moist texture. Mix just until combined.
Using cold butter is also an issue. When the butter is cold, it won’t incorporate fully into the batter, affecting the cake’s moisture. Always use softened butter to achieve a smooth batter.
Not tenting the cake with foil if it browns too quickly can result in an overly dark crust. Keep an eye on it and cover it if necessary.
Be cautious with the leaks from the berries. If they are too soft or overripe, they can stain the batter or create a mushy texture. Choose firm blueberries and add them gently.
Finally, rushing the cooling process may cause the cake to break when transferring it from the pan. Patience helps the cake settle properly and makes for easier slicing.
Variations & Substitutions
To switch things up, consider adding a swirl of cinnamon and sugar in the middle layer for extra flavor. You might also substitute half of the blueberries with diced strawberries for a different fruity touch. For a nutty element, folding in some chopped walnuts or pecans can add great texture and taste.
Storage & Reheating
At room temperature, the coffee cake can be stored for a couple of days, covered to keep it fresh. In the refrigerator, it can last about a week. To freeze, wrap tightly in plastic wrap and then in aluminum foil or place in an airtight container, where it can last for about three months. For reheating, a quick 10 to 15 seconds in the microwave works well to maintain its moisture without drying it out.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake a day in advance and store it in the refrigerator. To do so, make the cake and let it cool completely, then wrap it tightly to prevent drying.
How long does it last in the fridge?
The cake will last for about one week in the refrigerator when stored in an airtight container. Be sure it’s covered to maintain its freshness.
Can I freeze this recipe?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Properly stored, it can be frozen for up to three months.
What can I substitute for one ingredient?
If you need a substitute for the sourdough starter, you could use plain yogurt or buttermilk. Just be aware that it will slightly alter the flavor and moisture content.
Why didn’t my recipe turn out as expected?
Several factors could result in a less-than-ideal outcome, including inaccurate measurements, overmixing the batter, or not properly preparing your pan. Carefully following measurements and techniques can help achieve the best results.
Final Thoughts
Making this Blueberry Sourdough Discard Coffee Cake is a rewarding experience, turning leftover starter into a delicious dessert that brings comfort and joy. Each slice offers a mix of flavors, and it’s perfect to share with family or friends. Whether enjoyed fresh from the oven or later, it’s a delightful treat that makes use of what you have on hand. Embrace the joy of baking, and feel confident in creating this lovely cake time and time again.
Blueberry Sourdough Discard Coffee Cake
Ingredients
For the Streusel Topping
- 6 tbsp flour (plain/all purpose) for texture
- 6 tbsp Demerara Sugar adds sweetness and crunch
- 5 tbsp unsalted butter softened for moisture and richness
- 2 tsp ground cinnamon plus extra for sprinkling over cake
- pinch salt enhances flavor
For the Cake
- 2 cups flour (all-purpose / plain) for structure
- 1.5 tsp baking powder provides leavening
- 0.5 tsp baking soda helps with leavening
- 1 tsp ground cinnamon contributes to flavor
- 0.25 tsp salt balances sweetness
- 1 cup sugar sweetness
- 1 stick unsalted butter softened for moisture and richness
- 2 large eggs binding agent
- 1 cup sourdough starter unfed / discard adds moisture and flavor
- 0.25 cup whole milk adds moisture
- 1 tsp vanilla extract for flavor
- 2 cups fresh or frozen blueberries divided, adds sweetness and moisture
- 2 tbsp demerara sugar to sprinkle, adds crunch
- 1 cup powdered sugar for glaze
- as needed lemon juice adds tartness
- 1 tsp vanilla extract or paste for flavor
Instructions
Preparation
- Start by preparing the streusel topping. In a bowl, combine the flour, Demerara sugar, softened butter, cinnamon, and a pinch of salt. Mix until it resembles coarse crumbs and set aside.
- Preheat the oven to 340°F (170°C). Grease a 9-inch square baking pan or line with parchment paper.
- In a large mixing bowl, sift together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the softened butter, eggs, sourdough starter, milk, and vanilla extract to the dry ingredients. Beat until the mixture is smooth and creamy.
- Spread half of the prepared batter evenly into the bottom of the pan. Sprinkle half of the blueberries over the batter, followed by some Demerara sugar. Dollop the remaining batter on top.
- Distribute the streusel topping over the second layer of batter and add the remaining blueberries. Sprinkle extra Demerara sugar and cinnamon over the top.
Baking
- Bake for about 50 minutes to an hour. Tent with aluminum foil if the top browns too quickly.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.
Glazing and Serving
- Mix powdered sugar with lemon juice in a small bowl until you reach a drizzling consistency. Adjust lemon juice as needed.
- Slice the cooled cake and serve. It can be enjoyed plain or topped with whipped cream, custard, or ice cream.
