Recipe | Sourdough Greek Yogurt Blueberry Crumble Cake

I’ve been trying to find ways to use my sourdough discard. Even though I keep a fairly small sourdough starter, because I only bake once a week, I still have a little bit of discard every time I feed the starter and I’ve been looking for ways to use it. I sometimes have used some of it up by just throwing it into the dough of whatever I was baking (I am not afraid to experiment), but I did seek out a recipe for this cake. I found quite a few helpful recipes to use sourdough in baked goods and I adapted this recipe from The Clever Carrot. 

The texture of this cake is a little bit spongier than you’re used to from regular coffee cake batter because of the sourdough starter, and I really, really liked that. I am hoping to try and add some sourdough to other sweet baked goods.

This recipe is for a 8 x 8 baking dish and yields 12 servings (approx. 397 calories per serving).

For the topping:

1 1/2 cups (180g) unbleached all-purpose flour
3/4 cup (150g) coconut sugar
1 tsp cinnamon (use 1 tsp for more flavor)
Pinch of fine sea salt
1 stick (113 g) unsalted butter, cut into small cubes, cold

For the main batter:

1 stick (113 g) unsalted butter (soft)
1 cup (200 g) coconut sugar
1 large egg
1/2 cup (120g) leftover sourdough starter discard (100% hydration)
2 cups (240 g) unbleached all-purpose flour
1 1/2 tsp. baking powder
Pinch of fine sea salt
1/2 cup (120g) Greek yogurt
1 heaping cup of fresh (or frozen) blueberries

Instructions:

Preheat the oven to 350 F.

Lightly oil an 8×8-inch pan and set aside.

To make the crumble topping, add all of the ingredients to a medium-sized bowl, add the cold butter last. Mix into crumbles using your hands. Be quick and don’t overdo it or the butter will melt from the warmth of your hands. 

Using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed for 1 minute. Add the soft butter. In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. Finally, add the yogurt and mix until smooth.

Pour the batter into the pan. In an even layer, scatter the blueberries evenly across the surface. Then cover with the crumbles. 

Bake at 350F for 45-50 minutes or until a toothpick comes out clean when inserted (baking time may vary by oven). Cool completely before serving. Dust with powdered sugar, if desired.

Enjoy with a fresh cup of coffee or tea.

Sourdough Greek Yogurt Blueberry Crumble Cake

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Servings 12

Calories 397 kcal

Ingredients

  

For the topping:

• 1 1/2 cups (180g) unbleached all-purpose flour
• 3/4 cup (150g) coconut sugar
• 1 tsp cinnamon
• 1 pinch salt
• 1 stick (113g) unsalted butter cut into small cubes, cold

For the main batter:

• 1 stick (113g) unsalted butter soft
• 1 cup (200g) coconut sugar
• 1 large egg
• 1/2 cup (120g) leftover sourdough starter (100% hydration)
• 2 cups (240g) unbleached all-purpose flour
• 1/2 tsp baking powder
• 1 pinch salt
• 1/2 cup (120g) Greek yogurt
• 1 heaping cup fresh (or frozen) blueberries

Instructions

 

• Preheat the oven to 350 F.
• Lightly oil an 8×8-inch pan and set aside.
• To make the crumble topping, add all of the ingredients to a medium-sized bowl, add the cold butter last. Mix into crumbles using your hands. Be quick and don't overdo it or the butter will melt from the warmth of your hands. 
• Using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed for 1 minute. Add the soft butter. In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. Finally, add the yogurt and mix until smooth.
• Pour the batter into the pan. In an even layer, scatter the blueberries evenly across the surface. Then cover with the crumbles. 
• Bake at 350F for 45-50 minutes or until a toothpick comes out clean when inserted (baking time may vary by oven). Cool completely before serving. Dust with powdered sugar, if desired.