This is the perfect spring – summer treat. It’s a dessert, but also a coffee cake which makes it totally acceptable to be eaten for breakfast. It’s filled with fresh blueberries, topped with an almond crumble and made with your sourdough starter! If that hasn’t sold you, then you just have to see it for yourself.
❤️ Why You’ll Love Blueberry Crumble Cake
This sourdough discard blueberry crumble cake is a hybrid between a spring dessert and breakfast coffee cake. I don’t know about you – but a cake that can be eaten both after dinner, and first thing in the morning is the best kind of cake. The combination of fresh blueberries and sourdough discard makes this cake moist, delicious, and a must make for the spring/summer season.
🍲 Ingredients
Sourdough Discard – inactive, unfed sourdough starter that has been on your counter or straight from the fridge.
All-purpose flour – I love Costco’s unbleached, organic all-purpose flour. But as long as it’s unbleached, use what you have on hand.
Sugar – granulated sugar
Butter – one stick of softened butter
Milk – I like whole milk, but buttermilk is great with this recipe if you have it!
Eggs – 2 large eggs
Blueberries – fresh blueberries work best in this recipe, but you can use frozen blueberries if that is what you have on hand.
👩🍳 How to Make Blueberry Crumble Cake
- In a separate bowl whisk together dry ingredients (flour, salt, baking soda, baking powder) set aside.
- In a stand mixer on low speed, whisk together softened butter and sugar until light and fluffy. Add eggs, vanilla, sourdough discard, and mix together until everything is incorporated.
- Slowly add in the flour mixture until the flour is fully absorbed, then slowly add the milk until a smooth batter forms.
- Lightly toss the fresh blueberries in a tablespoon of flour (this will help them not sink to the bottom of the cake) and fold into the cake batter.
- Transfer the batter into an 8×8 baking dish and top with the crumble topping.
Almond Crumble Topping
- In a small saucepan on the stove, over medium low heat, melt the butter. Add flour, sugar, almonds, and a pinch of salt and mix until a crumbly mixture forms.
- Preheat your oven to 375 degrees and bake for one hour.
- Let cool slightly and enjoy!
🪄 Tips and Tricks
- Toss your fresh blueberries in flour to help keep them from sinking to the bottom of the cake while baking.
- If your butter isn’t softened, fill a cup with hot water and let it sit for 5-10 minutes. Pour out the water and place your butter in the hot glass and cover the top. Your butter should soften in just a few minutes!
- If you have buttermilk on hand, use that as a milk substitute for extra flavor.
🗒 Substitutions
The blueberries can easily be substituted out in this recipe and you can have a fresh strawberry crumble cake. Buttermilk is also a great substitution for milk if you have it on hand. It will add another depth of flavor. You can also leave out the almonds and have a simple crumble topping.
- Blueberries – Strawberries
- Milk – Buttermilk
- Leave out the almond in the crumble topping.
🗒 Best served with
- Spring brunch
- Garden Party
- Cup of hot coffee
👝 How to Store Leftovers
The leftover crumble cake can be stored in an airtight container in the refrigerator for 3 – 4 days.
🤔 Common Questions
Yes you can, just be aware it will add more moisture to the cake after baking.
Blueberry Crumble Cake
Equipment
- 8 x 8 baking dish
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup softened butter 1 stick
- 1 cup granulated sugar
- ¾ cup sourdough discard
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 2 cups fresh bluberries or 1 pint
Almond Crumble
- 6 tbs melted butter
- ½ cup brown sugar
- 1 cup all-purpose flour
- ½ cup sliced almonds
- pinch of salt
Instructions
- In a separate bowl whisk together dry ingredients (flour, salt, baking soda, baking powder) set aside.
- In a stand mixer on low speed, whisk together softened butter and sugar until light and fluffy. Add eggs, vanilla, sourdough discard, and mix together until everything is incorporated.
- Slowly add in the flour mixture until the flour is fully absorbed, then slowly add the milk until a smooth batter forms.
- Lightly toss the fresh blueberries in a tablespoon of flour (this will help them not sink to the bottom of the cake) and fold into the cake batter.
- Transfer the batter into an 8×8 baking dish and top with the crumble topping.
Almond Crumble Topping
- In a small saucepan on the stove, over medium low heat, melt the butter. Add flour, sugar, almonds, and a pinch of salt and mix until a crumbly mixture forms.
- Preheat your oven to 375 degrees and bake for one hour.
- Let cool slightly and enjoy!
Notes
Nutrition
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WOWWWWWWWW!!! This lasted 4 hours in my house, and there are only two of us. I’m making it again tonight! Thank you for this recipe, we are in LOVE!
Aweee thank you