Sourdough Discard Blueberry Coffee Cake

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There’s nothing like having a delicious and moist cake in the morning, especially if it’s loaded with blueberries and the slight tang of sourdough. Using your excess sourdough starter to make this fluffy and moist sourdough discard blueberry coffee cake is a great way to prevent waste and get a quick breakfast delight!

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What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that’s removed and replaced with fresh flour and water during the feeding process. Rather than throwing it away, you can repurpose it in various recipes, such as pancakes, sweet breads, and, of course, this blueberry coffee cake. The discard adds depth and tangy flavor to your baked goods, making it a valuable ingredient in your kitchen.

100% Hydration Starter

sourdough discard breakfast cake

To craft this delicious coffee cake, we need a 100% hydration sourdough starter. This term refers to a starter that is fed with equal parts of flour and water by weight. Achieving this ratio is simple: for every 100 grams of starter, combine 50 grams of water and 50 grams of flour. Let it ferment at room temperature, and you’ll have a lively, 100% hydration starter ready to enhance your baking endeavors.

If your sourdough starter isn’t at 100% hydration, you may need to make a few adjustments to maintain the cake’s moisture. Consider adding a bit of milk to your recipe, as lower hydration starters can result in a drier cake. Start with a tablespoon or two, gradually incorporating it into the batter until you achieve a smooth, easily pourable batter.

Sourdough Discard Blueberry Coffee Cake

Now, let’s get into the nitty-gritty of this Sourdough Discard Blueberry Coffee Cake.

You will need:

For the Blueberries:

  • 1 heaping cup of fresh blueberries
  • Powdered sugar

Crumble Topping:

  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • Rounded 1/2 tsp cinnamon (use 1 tsp for more flavor)
  • Pinch of fine salt
  • 8 tbsp or 1 stick of butter, cut into small cubes, cold

Wet Ingredients:

  • 8 tbsp or 1 stick of butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup leftover sourdough starter discard

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup Greek yogurt or sour cream
blueberry crumb cake
Print Recipe

Sourdough Discard Blueberry Coffee Cake

A delicious breakfast cake with blueberries, sourdough, and a splash of coffee!
Prep Time15 minutes
Cook Time1 hour 5 minutes

Equipment

Ingredients

For the Blueberries:

  • 1 heaping cup of fresh blueberries
  • Powdered sugar

Crumble Topping:

  • 1/3 cup cane sugar
  • 1/2 cup light brown sugar
  • 1 cup All-purpose Flour
  • 1 tbsp Ground Cinnamon
  • Pinch of fine salt
  • 6 tbsp butter melted and cooled

Wet Ingredients:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Instructions

  • Preheat the oven to 350°F (176°C) and prepare an 8×8-inch pan by lightly oiling it and lining it with parchment paper.
  • Toss the fresh blueberries with a tablespoon of powdered sugar to prevent them from sinking into the cake. Set them aside.1 heaping cup of fresh blueberries, Powdered sugar
  • Create the crumble topping by combining all the crumble ingredients in a medium-sized bowl and mix until combined.1/3 cup cane sugar, 1/2 cup light brown sugar, 1 cup All-purpose Flour, 1 tbsp Ground Cinnamon, Pinch of fine salt, 6 tbsp butter,
  • In a small skillet, melt the butter for the batter until it turns light golden brown around the edges, but don't fully brown it. Set aside to cool slightly.8 tbsp or 1 stick of butter
  • In a stand mixer, beat the sugar, egg, yogurt and sourdough starter discard on medium-low speed for about 1 minute. Gradually pour in the warm melted butter while the machine is running.1/2 cup sugar, 1 large egg, 1/2 cup Greek yogurt or sour cream, 1/2 cup leftover sourdough starter discard
  • In a separate bowl, sift together the dry ingredients. Add them to the wet ingredients and mix on low speed until just combined, making sure not to overmix. The batter will be thick. 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp fine salt
  • Gently fold the blueberries into the batter.
  • Spoon the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the top.
  • Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean (you can also use a dried piece of spaghetti). The timing may vary, so check at the 55-minute mark to assess the progress.
  • Allow the coffee cake to cool completely before serving.

Storing Leftovers

Once you’ve enjoyed your Sourdough Discard Blueberry Coffee Cake, you’ll want to know how to store any remaining portions to keep them fresh. Here are some tips on storing leftovers:

  1. Room Temperature: If you plan to consume the cake within 1-2 days, you can store it at room temperature in an airtight container. Make sure the container is sealed well to prevent the cake from drying out. If it’s a warm or humid environment, consider refrigerating it.
  2. Refrigeration: For longer storage, place the coffee cake in an airtight container or wrap it tightly with plastic wrap or aluminum foil and store it in the refrigerator. Properly stored, it can last for up to 5-7 days. Just be aware that refrigeration might make the cake slightly denser, so allow it to come to room temperature before serving for the best texture.

Batch Prepping and Freezing

This sourdough discard blueberry coffee cake is a great recipe to add to your batch cooking for a quick and easy breakfast at your finger tips! Here’s how to batch prep and freeze both raw and cooked coffee cakes, either method makes a great breakfast. However, I do find that freezing the raw cake is much easier.

Raw Coffee Cake:

  1. Prepare the coffee cake as per the recipe, right up to the point before baking it. Instead of placing it in the oven, wrap the unbaked cake tightly in plastic wrap or aluminum foil. You can also use an airtight container suitable for the freezer.
  2. Label the container or package with the date and baking instructions.
  3. Store the raw coffee cake in the freezer for up to 2-3 months. Be sure to place it in a section of the freezer where it won’t get crushed.
  4. Preheat your oven to the recommended temperature stated in the original recipe (350°F or 176°C in this case).
  5. Place the frozen coffee cake in the preheated oven, and add 5-10 extra minutes to the baking time, as it will need longer to cook through from frozen. Check for doneness with a toothpick or skewer.

Cooked Coffee Cake:

  1. Bake the coffee cake according to the original recipe but allow it to cool completely.
  2. Once the cooked cake has cooled, cut it into individual serving portions or the desired serving size.
  3. Wrap each piece tightly in plastic wrap, aluminum foil, or place them in airtight containers suitable for the freezer.
  4. Label the containers or packages with the date.
  5. Store the portions in the freezer for up to 2-3 months.
  6. To reheat from frozen: Preheat your oven to 350°F (176°C).
  7. Take the frozen coffee cake portion(s) out of the freezer and remove the wrapping.
  8. Place the portion(s) on a baking sheet or in an oven-safe dish.
  9. Reheat in the preheated oven for about 15-20 minutes or until it’s warmed through. You can also use a microwave for a quicker but slightly different texture.

By following these storage and freezing guidelines, you can enjoy the delightful flavors of your Sourdough Discard Blueberry Coffee Cake whenever you desire, whether it’s freshly baked or thawed from the freezer.

Craving more sourdough discard recipes? Check out our fudgy brownies, quick tortilla’s and delicious banana bread!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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10 thoughts on “Sourdough Discard Blueberry Coffee Cake”

  1. 5 stars
    This was amazing!!! My family loved it. Subbed coconut oil for the butter in the cake because we were short on butter

  2. 5 stars
    This was amazing!! I used sour cream and no coffee I also made one with stevia for a friend and they can’t get over how good it was ❤️

  3. 5 stars
    This was a-mazing! It was pretty easy to do and taste great. I’d say it’s a great way to use your excess starter. I took mine to ladies group at church. It’s a winner.

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