Easy Sourdough Blueberry Crumb Cake Recipe
Whether you’re a seasoned sourdough baker or just looking for a way to reduce food waste, this Sourdough Blueberry Crumb Cake is a must-try. With its tangy, moist base, sweet blueberries, and a buttery cinnamon crumble, it checks every box for comfort food done right.
Ingredients
- 8 tablespoons 113 grams salted butter, softened
- 1 cup 200 grams granulated sugar
- 1 large egg
- 1/2 cup 120 grams sourdough starter discard
- 2 cups 240 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup 120 grams sour cream
- 1 heaping cup about 150 grams fresh blueberries
- 1 –2 tablespoons powdered sugar for dusting (optional)
- 1/4 cup 50 grams granulated sugar
- 1/2 cup 100 grams light brown sugar, packed
- 1 1/2 cups 180 grams all-purpose flour, spooned and leveled
- 1/2 teaspoon ground cinnamon or 1 teaspoon for stronger flavor
- 1/16 teaspoon sea salt a pinch
- 8 tablespoons 113 grams salted butter, cold and cut into small cubes
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a bowl, combine all crumble topping ingredients. Use your hands to mix until crumbly. Set aside.
- In a separate bowl, beat butter and sugar together until fluffy. Add egg and mix well.
- Stir in sourdough discard and sour cream until combined.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in blueberries gently to avoid breaking them.
- Pour batter into the prepared pan and sprinkle crumble topping evenly over the top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let cool before dusting with powdered sugar. Enjoy!
