Blueberry Sourdough Discard Coffee Cake
A delightful coffee cake that combines fresh blueberries with sourdough discard for added flavor and moisture, topped with a crunchy crumble.
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.
Notes
Allow the batter to rest for improved flavor. Do not overmix; mix until just combined. Use fresh blueberries for best results. Grease pan or use parchment paper to prevent sticking.