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Sourdough Greek Yogurt Blueberry Crumble Cake

Servings 12
Calories 397 kcal


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


  • 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.