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Chef Flourine
3 days ago

Sourdough Blueberry Coffee Cake

Sourdough Blueberry Coffee Cake

Recipe Details

Author Lisa Bass
Prep Time 20 minutes
Cook Time 45 minutes

Summary

A tender, buttery coffee cake enriched with sourdough starter, bursting with juicy blueberries and finished with a brown sugar–cinnamon streusel. Soft crumb, bright berries, and a gentle tang make it perfect for breakfast or dessert.

Instructions

  1. 1

    Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

  2. 2

    Make the crumb topping: In a medium bowl, combine the melted and cooled butter, brown sugar, cinnamon, and flour; mix until combined and set aside.

  3. 3

    In the bowl of a stand mixer fitted with the paddle, cream the softened butter, granulated sugar, and brown sugar.

  4. 4

    Add the sour cream, eggs, vanilla extract, sourdough starter, and milk; blend until smooth.

  5. 5

    In a separate bowl, whisk together the salt, baking soda, baking powder, and flour.

  6. 6

    Add the dry ingredients to the wet and mix on low just until combined; do not overmix.

  7. 7

    Toss the blueberries with 2 teaspoons of flour to coat.

  8. 8

    Spread half of the batter into the prepared pan; sprinkle with half of the blueberries, then half of the crumb topping.

  9. 9

    Gently fold the remaining blueberries into the remaining batter; spread over the crumb layer. Sprinkle the remaining crumb topping evenly over the batter.

  10. 10

    Bake for 40–50 minutes, until the edges are golden, the center is set, and a toothpick inserted in the center comes out clean.

  11. 11

    Cool on a wire rack before slicing and serving.

Ingredients

  • 3/4 cup (171 g) butter (melted and cooled)
  • 1 cup (160 g) brown sugar
  • 1 tbsp (15 g) cinnamon
  • 1 cup (140 g) all-purpose flour
  • 1 cup butter (softened)
  • 1 cup (201 g) granulated sugar
  • 1/2 cup (106 g) brown sugar
  • 1 cup sour cream (full-fat)
  • 3 large eggs
  • 2 tsp (8 g) vanilla extract
  • 1/2 cup (113 g) sourdough starter (active or discard)
  • 1 1/4 cups (354 g) milk
  • 1 tsp (7 g) salt
  • 1 tsp (17 g) baking soda
  • 1 tsp (17 g) baking powder
  • 3 cups (420 g) all-purpose flour
  • 2 cups blueberries (fresh)
  • 2 tsp all-purpose flour
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