This Sourdough Blueberry Coffee Cake is the perfect recipe to make for breakfast or brunch. This coffee cake is loaded with yummy blueberries and tangy sourdough notes!
We recently went to a pick your own blueberry farm and as much as I love this classic Sourdough Discard Coffee Cake, I thought it would be nice to also have a blueberry version for berry season. The tart blueberries, tangy sourdough notes, and sweetness really come together nicely in this recipe.
If you need more Sourdough and Sourdough Discard Recipes then be sure to also check out this Sourdough Apple Bread and Sourdough Basil Bread.
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❤️ Why you’ll love this recipe
- Easy: This is a quick and easy sourdough discard recipe.
- Great for guests: This is a great coffee cake to make for holidays, guests, or brunch gatherings.
- Ingredients: This recipe uses simple ingredients.
🥣 Ingredients needed
Complete list of ingredients and amounts can be found in the recipe card below.
For this recipe, you will need:
- All purpose flour
- Baking powder and baking soda
- Salt
- Butter: With all of my baking recipes, I always recommend using unsalted butter. You can control the amount of salt going into your recipe by using unsalted butter as salt content in salted butter varies brand to brand.
- Sugar
- Eggs
- Sour cream: You can also substitute plain Greek Yogurt.
- Vanilla extract
- Sourdough discard: If you are new to sourdough baking then be sure to also check out my post on how to make sourdough starter with blueberries.
- Blueberries: I used fresh but you can also use frozen.
- Powdered sugar and milk: For the glaze.
🔪 Equipment needed
You will need a 9×9 inch pan. If you only have an 8×8 inch pan be sure to reserve some of the batter or your cake my overflow.
🍓 Variations
You can also use other berries or a mix of berries in this cake.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350°F and spray a 9×9 inch pan with non-stick spray.
In a large mixing bowl, combine your dry ingredients (image 1). Mix well.
Add in the wet ingredients and mix with a hand mixer until everything is well combined (image 2). Stir in the blueberries (image 3).
Next, pour the batter into your 9×9 inch pan (image 4).
Bake for 35 to 40 minutes or until a toothpick comes out clean from the middle.
While the cake is cooling, combine the milk, powdered sugar, and one pinch of salt. Whisk together until everything is well combined (image 5). Drizzle over the cake before serving (image 6).
👩🏻🍳 Tips
- Do not over fill your pan with batter and make sure you use a 9×9 inch pan.
- Baking times may vary, you’ll know the cake is done with a toothpick comes out clean from the middle.
🥡 How to store leftovers
Transfer leftovers to an airtight container or cover with plastic storage wrap. Leftover cake will be good for up to three days after making.
Other sourdough recipes:
If you tried this Sourdough Blueberry Coffee Cake or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Sourdough Blueberry Coffee Cake
Equipment
- 9 x 9 inch pan
Ingredients
For the cake
- 2 ¼ cup all purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter softened (1 stick)
- ½ cup sourdough discard
- 2 large eggs beaten
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries
For the glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 pinch salt optional
Instructions
- Begin by preheating your oven to 350°F and spray a 9×9 inch pan with non-stick spray.
- In a large mixing bowl, combine your dry ingredients. Mix well.2 ¼ cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, ¾ cup sugar
- Add in the wet ingredients and mix with a hand mixer until everything is well combined.8 tablespoons unsalted butter, ½ cup sourdough discard, 2 large eggs, 1 cup sour cream, 2 teaspoons vanilla extract
- Stir in the blueberries and then pour into your 9×9 inch pan. Do not overfill your pan.1 ½ cups blueberries
- Bake for 35 to 40 minutes or until a toothpick comes out clean from the middle.
- While the cake is cooling, combine the milk, powdered sugar, and one pinch of salt. Whisk together until everything is well combined. Drizzle over the cake before serving.½ cup powdered sugar, 1 tablespoon milk, 1 pinch salt
Leslie says
This sourdough blueberry coffee cake is perfection!
Sonja says
This sourdough blueberry coffee cake was just the recipe I needed to use my sourdough discard. Loved the fresh blueberry flavor and it came together so easily. Perfect for the warmer season, when you still want something sweet.
DK says
Love this blueberry coffee cake! It’s my new go-to coffee and breakfast item!
Bernice says
What an excellent way to use up that sourdough discard. The sour flavour really came through and tasted lovely with the blueberries.
Helen at the Lazy Gastronome says
This coffee cake comes out as beautiful as the pictures – and tastes even better. A great treat at a party or with friends.