Sourdough Blueberry Crumb Cake
Sourdough blueberry crumb cake is a lightly sweetened cake made with sourdough discard, studded with sweet blueberries and topped with a sweet crumb topping. Perfect for breakfast, brunch or a snack, this crumb cake is delicious!
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 Tablespoons unsalted butter (melted)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1.5 cups all purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup sourdough discard (or bubbly sourdough starter)
- 1/2 cup buttermilk (see recipe notes for substitutions)
- 2.5 cups fresh blueberries (see recipe note for frozen blueberries)
Instructions
- 1
Melt 6 Tablespoons of butter. Add the sugar, vanilla, cornstarch, salt and flour. Mix together until it forms a moist, crumbly topping. Set aside the crumb topping for later.
- 2
Preheat oven to 350 degrees.
- 3
To a small bowl, add the flour, cornstarch, baking soda, salt and baking powder. Fluff together with a fork. Set aside.
- 4
Using a stand mixer or a handheld mixer, mix together the softened butter and granulated sugar until light and creamy.
- 5
Add the egg, egg yolk and vanilla. Mix again, scraping the sides and bottom as needed until fully incorporated, light and fluffy.
- 6
Pour ¾ cup sourdough discard (direct from the fridge or use ripe sourdough starter) and add to the bowl. Mix together.
- 7
Add the flour mixture and mix until just incorporated. Pour in the buttermilk and mix until smooth.
- 8
Add 2 cups of fresh blueberries (reserving ½ cup for topping) to the batter and stir lightly to combine. See recipe note if using fresh blueberries.
- 9
Line an 8 by 8 pan (my favorite, affiliate link) with parchment paper. Pour blueberry cake mixture into the pan and spread evenly.
- 10
Sprinkle the crumb mixture on top of the cake, spreading it evenly and breaking up clumps with your fingers as you go. Dot the top with the reserved ½ cup of blueberries.
- 11
Bake the cake for 60-75 minutes until baked through. Once the cake has stopped jiggling in the middle, take a sharp knife and stick it straight in the middle of the cake. If it has batter on it, continue baking a few more minutes. If it comes out clean, the cake is finished baking.
- 12
Cool and slice to serve. The cake stores well at room temperature for a day or two or can be frozen for longer storage.