Sourdough Blueberry Crumb Cake

🫐 Sourdough Blueberry Crumb Cake

A tender, buttery crumb cake made with sourdough discard, bursting with juicy blueberries and topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or dessert.

Yield: 9–12 servings
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour 10 minutes

Ingredients

For the Crumb Topping

  • 1 cup (125 g) all-purpose flour
  • ½ cup (100 g) brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted

For the Cake

  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240 g) sourdough discard (unfed or recently fed)
  • ¼ cup (60 ml) milk
  • 2 cups (300 g) fresh blueberries (or frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for coating the blueberries)

Optional Lemon Glaze

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.

2. Make the Crumb Topping

In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.

Pour in the melted butter and stir with a fork until large, moist crumbs form. Set aside.

3. Mix the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

Beat in the eggs one at a time, then mix in the vanilla extract.

Add the sourdough discard and milk, mixing until smooth.

5. Combine the Batter

Gradually add the dry ingredients, mixing just until combined.

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

6. Assemble

Spread the batter evenly into the prepared baking pan.

Sprinkle the crumb topping evenly over the batter, gently pressing it down slightly.

7. Bake

Bake for 45–50 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for at least 20 minutes.

8. Optional Glaze

Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle over the cooled cake before slicing.

Serving Suggestions

  • Serve warm with coffee or tea.
  • Top with whipped cream or vanilla ice cream for dessert.
  • Enjoy with a dollop of Greek yogurt for breakfast.

Storage

  • Store covered at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.

Tips

  • A 100% hydration sourdough discard works best in this recipe.
  • If using frozen blueberries, add them straight from the freezer to prevent the batter from turning purple.
  • Do not overmix the batter to keep the cake light and tender.
  • For extra flavor, add 1 teaspoon of fresh lemon zest to the cake batter.
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