Breakfast/ Cake

Sourdough Coffee Cake

Sourdough Blueberry Coffee Cake (The Gingered Whisk)
Ever have one of those days where no matter what you do, it doesn’t go well? That was my day yesterday. Everything I touched dropped, broke, or burnt. I had bunch of errands to run, so of course it poured rain all day long. The kids were grumpy, and so was I. Days like this really make you stop and think “What is important here today? What can wait for tomorrow? How can we make this day end well?” So I put my list of things to do aside, we snuggled up on the couch to read some books, played some games, and we went out to eat (because I burnt dinner). And even after the craziness of the day, we managed to have a lovely evening and turn our sour moods around. Because when it comes down to it, our relationships with each other are more important than the things we “need” to do. 
Sourdough Blueberry Coffee Cake (The Gingered Whisk)
This is literally the third time I have made this coffee cake this month, and while I still am not happy with how it turned out, I’m sharing it with you anyway. I think the problem lies with my ingredients and not the recipe itself, and so even though mine is not perfect, I am fairly certain yours will be. I think the problem lies with my brown sugar. Some really cheap stuff made its way into my house and its been turning out crappy baked goods ever since. Next time I go to the store I am definitely replacing it. So even though my humble streusel topping all melted together, yours will be nice and perfect. 
Sourdough Blueberry Coffee Cake (The Gingered Whisk)
This cake is moist and tender, with great flavor! I love the addition the fresh and juicy blueberries that goes along with the sugary pecan studded streusel (or non-struesel in my kitchen). The sourdough adds just a tiny touch of flavor, so its not overpowering but adds just a little “something”. Its a winner!

Blueberry Sourdough Coffee Cake

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Keywords: breakfast dessert blueberry sourdough
Ingredients (6-8 servings)

    Cake

    • 3/4 stick butter, room temperature
    • 1 cup sugar
    • 1/2 cup sourdough starter, 100% hydration
    • 1 cup flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 egg
    • 1/4 cup buttermilk
    • 1 1/2 cups fresh blueberries

    Topping

    • 3/4 stick butter, room temperature
    • 3/8 cup flour
    • 3/4 cup brown sugar
    • 1 TBSP cinnamon
    • 3/4 cup chopped pecans

    Icing

    • 2 oz cream cheese, room temperature
    • 1/3 cup powdered sugar
    • 2 TBSP milk
    Instructions
    Preheat the oven to 350F.
    Spray a 9″ pan with baking spray and set aside.
    In a large bowl, whisk together the butter and sugar until pale and creamy.
    Fold in the sourdough starter with a rubber spatula.
    Add in the baking powder, salt, and flour (remove 1 TBSP of the flour and save for the blueberries) and gently mix until just combined. There still may be some pockets of flour, and thats ok.
    In a cup, whisk together the egg and milk and pour into the batter.
    Gently mix the batter until it comes together.
    In a small bowl, mix the blueberries with 1 TBSP of the flour (this will help the blueberries not sink straight to the bottom of the pan).
    Pour into the prepared baking pan and spread evenly.
    To make the topping, mix all the ingredients together in a bowl with your fingertips.
    Sprinkle the topping over the batter.
    Bake in a preheated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out mostly clean.
    Allow to cool on a wire rack for at least 15 minutes.
    In a small bowl, whisk together the ingredients for the icing until smooth.
    Drizzle over the cake.
    Enjoy!
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    3 Comments

  • Reply
    Kelster
    August 20, 2015 at 1:32 PM

    I had one of those days this week. I add oil to the egg whites that were waiting to be beaten. Cooked the egg yolk, water, oil and rum mixture instead of the mixture I had set aside for lunch. Spilled the next set of egg whites that I separated. Etc. Etc. Indeed, some days you just have to step away.

    Really love the look of your cake! Hope you get the better brown sugar soon. I've been battling with bad confectioner's sugar. Or maybe I'm just really bad at making a simple glaze. Maybe both.

  • Reply
    Rebecca
    August 20, 2015 at 10:59 PM

    Sorry about your bad day! Those happen to me too where I just need to stay home and not operate any heavy machinery. Sounds like you turned it into a nice day with the kids though. The cake sounds yummy! I love blueberries in coffee cake. I wonder if the streusel would hold better if you use cold butter and cut it into the dry ingredients?

  • Reply
    GK
    August 31, 2015 at 12:22 AM

    I made this cake, and it turned out very well (though the blueberries did sink to the bottom)! I think the sourdough gives it a tender richness very much like a sour cream cake. Thank you for sharing!

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