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.
2tspground cinnamon plus extra for sprinkling over cake
Pinchsalt
For the Cake
2cups(240g) flour (plain/all purpose)
1 ½tspbaking powder
½tspbaking soda
1tspground cinnamon
¼tspsalt
1cup(200g) sugar
1stick(115g) unsalted buttersoftened
2eggs
1cup(230g) sourdough starter (unfed/discard)
¼cup(60ml) whole milk
1tspvanilla extract
2cups(200g) fresh or frozen blueberriesdivided
2tbspdemerara sugarto sprinkle
Glaze
1cup(100g) icing sugar
Lemon juice, as needed (or use water or milk)
1tspvanilla 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.
Video
Notes
Storing and freezingThis 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.