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Sourdough Blueberry Crumb Cake

  • 2 days ago
  • 2 min read

Updated: 2 days ago


Rustic sourdough pumpkin feta galette with a golden flaky crust, creamy pumpkin filling, and crumbled feta on a neutral background.

This sourdough blueberry crumb cake is soft, buttery, and loaded with juicy blueberries, with a golden brown sugar streusel on top. It’s an easy, delicious way to use sourdough discard.


Prep: 20 mins  Bake: 45-55 mins  Total: 1 hr 55 mins  Servings: 10 slices


Pan: 8- or 9-inch springform, round, or square pan



Ingredients


Crumb Topping

  • 55 g (½ cup) all-purpose flour

  • 50 g (¼ cup) packed brown sugar

  • 40 g (3 tablespoons) unsalted butter, melted

  • ¼ teaspoon cinnamon, optional

  • ¼ teaspoon vanilla extract

  • Pinch of salt


Sourdough Blueberry Crumb Cake

  • 150 g (about ⅔ cup) sourdough discard, or bubbly starter

  • 85 g (6 tablespoons) unsalted butter, melted

  • 115 g (½ cup + 1 tablespoon) granulated sugar

  • 40 g (3 tablespoons) packed brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 50 g (3 tablespoons) whole milk

  • 160 g (1⅓ cups) all-purpose flour

  • 15 g (2 tablespoons) cornstarch

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 350 g (2 ½ cups) fresh blueberries (see note for using frozen blueberries)


Instructions


Crumb Topping

  1. Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter and vanilla until large crumbs form. Chill while preparing the cake.

Sourdough Blueberry Cake

  1. Preheat the oven to 350°F. Grease the pan and line it with parchment paper.

  2. Toss the blueberries with 1 tablespoon of flour. Reserve 1 cup for the cake center and ½ cup for the top.

  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the egg, vanilla, sourdough discard, and milk, whisking until smooth.

  4. In a separate bowl, whisk the 160 g (1⅓ cups) all-purpose flour, cornstarch, baking powder, baking soda, and salt.

  5. Gently fold the dry and wet ingredients together until just combined, avoiding over-mixing.

  6. Pour half the batter into the pan, scatter 1 cup of blueberries, then add the remaining batter and blueberries. Sprinkle the crumb topping, leaving some blueberries visible.

  7. Bake for 40–50 minutes, until the top is golden and a toothpick inserted near the center has a few moist crumbs. A 9-inch pan may bake faster.

  8. Cool and slice to serve. The cake stores well at room temperature for a day or two and can be frozen for longer storage.

Notes


Frozen Blueberries: Frozen blueberries can be used in place of fresh. Do not thaw them first. Toss with the flour as directed and add them to the cake while still frozen. You may need to add 5–10 minutes to the baking time.

If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.


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