Sourdough Blueberry Coffee Cake

5 from 6 votes

Sourdough Blueberry Coffee Cake

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!

Prep Time15

Total Time15

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 582kcal

Author: Audrey Wood

Cost: $5

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 9x9 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 9x9 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

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Nutrition