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Blueberry Sourdough Discard Coffee Cake Recipe

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This Blueberry Sourdough Discard Coffee Cake is a delightful way to use your sourdough starter discard, featuring a moist cinnamon-spiced cake layered with juicy blueberries and topped with a crunchy Demerara sugar streusel. Finished with a tangy lemon glaze, this cake is perfect for breakfast, brunch, or a cozy afternoon coffee break.

Ingredients

Streusel Crumb Topping

  • 6 tbsp plain/all-purpose flour
  • 6 tbsp Demerara sugar
  • 5 tbsp unsalted butter, softened
  • 2 tsp ground cinnamon (plus extra for sprinkling)
  • Pinch of salt

Cake Batter

  • 2 cups (240g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup (200g) sugar
  • 1 stick (115g) unsalted butter, softened
  • 2 eggs
  • 1 cup (230g) sourdough starter (unfed/discard)
  • ¼ cup (60ml) whole milk
  • 1 tsp vanilla paste
  • 2 cups (200g) fresh or frozen blueberries, divided
  • 2 tbsp Demerara sugar (to sprinkle)

Glaze

  • 1 cup (100g) powdered sugar (icing sugar)
  • Juice of half a lemon (plus more if needed for consistency; can substitute water or milk)
  • 1 tsp vanilla paste

Instructions

  1. Make the Streusel Crumb Topping: In a small bowl, combine the flour, Demerara sugar, softened butter, cinnamon, and a pinch of salt. Use your fingers to rub the mixture together until it resembles coarse crumbs. Press some crumbs together to create larger clumps. Set aside while preparing the cake.
  2. Preheat the Oven and Prepare the Pan: Preheat the oven to 170°C (340°F). Grease a 9-inch square pan with cake release spray or butter and line it with baking paper to prevent sticking.
  3. Mix Dry Ingredients for Cake Batter: In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt to evenly combine the dry ingredients.
  4. Add Wet Ingredients and Beat: Add the softened butter, eggs, sourdough starter, milk, and vanilla paste to the dry ingredients. Beat at low speed initially, then increase to high speed. Beat well until the batter is smooth and homogeneous. Scrape down the sides and bottom of the bowl halfway through to ensure everything is fully incorporated.
  5. Assemble Cake Layers: Spread half of the cake batter evenly into the prepared pan. Scatter half the blueberries over the batter and sprinkle with some Demerara sugar for added crunch.
  6. Add Remaining Batter and Toppings: Carefully spread the remaining batter over the fruit layer. Then sprinkle the streusel crumb topping evenly over the surface, scatter the remaining blueberries, and finish with additional Demerara sugar and a light dusting of cinnamon.
  7. Bake the Cake: Place the pan in the oven and bake for 50 minutes to 1 hour. Tent the cake with aluminum foil if it starts browning too quickly. The cake is done when it has risen well, is golden in color, and the crumb topping is crisp.
  8. Cool the Cake: Remove the pan from the oven and let the cake cool in the tin for 20 minutes. Then, carefully lift the cake using the parchment paper and transfer it to a wire rack to cool completely.
  9. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice (start with juice of half a lemon). Add more lemon juice as needed until it reaches a pourable glaze consistency similar to maple syrup or honey. Stir in the vanilla paste.
  10. Glaze and Serve: Use a spoon to drizzle the glaze evenly over the cooled cake. Slice into squares and serve. Enjoy with a cup of coffee or tea, or serve warm with whipped cream, custard, or vanilla ice cream for a comforting dessert.

Notes

  • You can use fresh or frozen blueberries; if using frozen, no need to thaw.
  • Adjust cinnamon quantity to taste; it's a key flavor but can be reduced or increased.
  • If sourdough discard is very liquid, consider reducing milk slightly for batter consistency.
  • The lemon glaze can be substituted with a simple vanilla glaze or omitted if preferred.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices gently in the microwave or oven before serving for best flavor.

Find it online: https://recipeplenty.com/blueberry-sourdough-discard-coffee-cake-recipe/