Sourdough Blueberry Coffee Cake
Tender, buttery crumb bursts with juicy blueberries and is topped with a melt-in-your-mouth, brown sugar, and cinnamon crumb.
Servings: 16
Equipment
Ingredients
Crumb
- 3/4 cup melted butter 171g
- 1 cup brown sugar 160g
- 1 tablespoon cinnamon 15g
- 1 cup all-purpose flour 140g
Coffee Cake
- 1 cup softened butter
- 1 cup granulated sugar 201g
- 1/2 cup brown sugar 106g
- 1 cup sour cream full-fat
- 3 large eggs
- 2 teaspoons vanilla extract 8g
- 1/2 cup sourdough starter active or discard, 113g
- 1 1/4 cup milk 354g
- 1 teaspoon salt 7g
- 1 teaspoon baking soda 17g
- 1 teaspoon baking powder 17g
- 3 cups all-purpose flour 420g
- 2 cups fresh blueberries
- 2 teaspoons all-purpose flour
Instructions
- Prepare the crumb mixture by adding melted and cooled butter, brown sugar, cinnamon, and flour to a medium bowl. Mix until combined, then set to the side.
- In the bowl of a stand mixer with a paddle attachment, cream the room-temperature butter, sugar, and brown sugar.
- Add the sour cream, eggs, vanilla, sourdough starter, and milk, blending until smooth.
- In a separate bowl, combine salt, baking soda, baking powder, and flour. Add these dry ingredients to the wet ingredients, then mix on low speed until just combined. You don't want to overmix the batter.
- Preheat the oven to 350 degrees and lightly grease a 9x13 baking dish. Toss the blueberries with two teaspoons of flour to coat, a step that will help them not to sink to the bottom.
- Pour half of the cake batter into the baking dish, sprinkle half of the blueberries on top, then follow with half of the crumb mixture.
- Gently fold the rest of the blueberries into the remaining batter, then pour over the crumble in the baking dish. Sprinkle the rest of the crumb topping over the top of the batter.
- Bake in the preheated oven for 40-50 minutes or until the edges turn golden brown, the center is set, and a toothpick inserted in the middle of the cake comes out clean. Cool on a wire rack before serving.
Notes
- I handle the blueberries with a wooden spoon or spatula to avoid staining my hands.
- If you want to use frozen blueberries, use them straight from frozen and do not thaw.
- Frozen blueberries will lower the temperature of the cake batter, which may mean your cake will require additional baking time.
- Whole milk and full-fat sour cream make this cake deliciously rich.
- Don't overmix the cake batter or it may not turn out as fluffy and light.
- Add a drizzle of your favorite icing to the cooled cake, if you'd like.
- Replacing the vanilla extract with almond extract adds a fun twist of flavor. Flavor to taste, but remember that almond flavoring is very potent.
- Try adding lemon zest to the crumb mixture.
Nutrition
Calories: 493kcal | Carbohydrates: 63g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 432mg | Potassium: 144mg | Fiber: 2g | Sugar: 36g | Vitamin A: 804IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg