Sourdough Blueberry Coffee Cake
This sourdough blueberry coffee cake has soft vanilla cake swirled with cinnamon sugar and sweet blueberries. Light and fluffy with just the right amount of sourdough tang, this same day sourdough breakfast recipe is perfect for a crowd.
Ingredients
Sourdough Blueberry Cake
- ½ cup salted butter 1 stick, softened
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard
- 4 teaspoons baking powder
- 3 cups all purpose flour + 1 Tablespoon for blueberries
- 1½ cups fresh blueberries
Cinnamon Sugar Filling + Topping
- 1½ cups brown sugar
- 5 Tablespoons all purpose flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter melted
Instructions
Cinnamon Sugar Filling + Topping
- Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.
Sourdough Blueberry Cake
- Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
- Add the baking powder and flour and mix until combined.
- Set aside a handful of blueberries for the topping. Toss remaining blueberries in 1 Tablespoon of all purpose flour. Drop flour-coated blueberries into cake batter and gently fold in with a spatula.
- Generously grease a 9x13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top and dot with blueberries.
- Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before slicing. Serve and enjoy!
Notes
- Generously grease your baking pan to avoid sticking.
- This recipe is best with fresh blueberries, but you can also use frozen if needed. Toss frozen blueberries in flour before adding to batter. You may need to increase baking time by 5-10 minutes if using frozen blueberries.
- You can use active sourdough starter for this recipe instead of discard. Sourdough discard will provide a stronger sourdough flavor but active starter will also work.