Blueberry Sourdough Discard Coffee Cake
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.6 (14)

Blueberry Sourdough Discard Coffee Cake

NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 9%
CARBS 48G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC20G OTHER27G TOTAL SUGAR
FAT 11G32% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A blueberry coffee cake made with sourdough discard and topped with cinnamon streusel. Tender, studded with berries, and perfect with morning coffee.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 6 tbsp flour ((plain/all purpose))
  • 6 tbsp Demerara Sugar
  • 5 tbsp unsalted butter (softened)
  • 2 tsp ground cinnamon (plus extra for sprinkling over cake)
  • Pinch salt
  • 2 cups (240g) flour (, all-purpose / plain)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup (200g) sugar
  • 1 stick (115g) unsalted butter (softened)
  • 2 eggs
  • 1 cup (230g) sourdough starter ((unfed / discard))
  • ¼ cup (60ml) whole milk
  • 1 tsp vanilla extract
  • 2 cups (200g) fresh or frozen blueberries (divided)
  • 2 tbsp demerara sugar (to sprinkle)
  • 1 cup (100g) powdered sugar ((= icing sugar))
  • Lemon juice (, as needed (or use water or milk))
  • 1 tsp vanilla extract or paste
PREP
10M
SODIUM
199MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.