Sourdough Blueberry Crumb Cake

This sourdough blueberry crumb cake is one of my favourite ways to use up sourdough discard. It's easy and delicious!. It's pretty easy to make and it's perfect when you need a sweet addition to breakfast, or something delicious to take to a gathering.

This is such a fabulously tasty way to put your leftover starter to good use-you will not believe how delicious this coffee crumb cake is.  

You can also use other fruit in place of the blueberries, such as raspberries or blackberries.  Make sure to add this cake to your sourdough discard recipes!

This is an easy cake using the "all in one" method. You can use a hand mixer or a stand mixer to make the batter.

Ingredients:

Streusel Topping:

• 6 tbsp plain flour
• 6 tbsp demerara sugar
• 70g cold butter, cut in to cubes
• 2 tsp cinnamon, plus extra for sprinkling over cake
• pinch of salt

For the cake: 

• 240g plain flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp salt
• 200g sugar
• 115g butter, softened
• 2 eggs
• 230g sourdough starter
• ¼ cup milk
• 1 tsp vanilla extract
• 200g blueberries, divided
• 2 tbsp demerara sugar to sprinkle

Glaze:

• 100g icing sugar
• juice of ½ lemon
• 1 tsp vanilla extract

Method:

For the streusel crumb topping: Put the flour, sugar, butter, cinnamon and salt in a small bowl. use your fingers to rub together until the mixture looks like crumbs. Squish some of the crumbs together to make bigger clumps. Set aside while you prepare the cake.

To make the cake: Preheat oven to 170ºC/160ºC for fan assist oven. Lightly grease a 9 inch square cake tin and line with baking paper.

Put the flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Stir together to mix the dry ingredients.

Add the butter, eggs, sourdough starter, milk and vanilla extract. Start beating on low speed the increase speed to high and beat well until the batter is smooth. make sure to scrape the bottom and sides of the bowl with spatula halfway through.

Spread half the cake batter un the prepared cake tin. Scatter with half the blueberries and a little demerara sugar. Top with the remaining batter, carefully spreading over the fruit and levelling.

Top the cake with the crumb topping and scatter the remaining blueberries. Sprinkle with the demerara sugar and sprinkling of cinnamon.

Bake for 50 minutes to an hour, tenting the cake with foil if it is browning too quickly. The cake is ready when well risen and golden and the crumb topping is crisp.

Cool the cake in the tin for 20 minutes then lift onto a wire rack to cool completely, lifting by the overhanging paper.

To make the glaze: Mix the icing sugar and juice of half lemon in a bowl, adding more lemon juice as needed until you have a pourable glaze the consistency of maple syrup or honey. Use a spoon to drizzle the glaze over the cake.

Slice the cake into squares and serve with a cup of coffee or tea. You can also serve warm with a little whipped cream, custard or vanilla ice cream for dessert.