Imagine sinking your fork into a perfectly moist, tangy sourdough cake bursting with juicy blueberries and topped with a crispy, cinnamon-kissed crumb topping. This isn't just any ordinary cake - it's a culinary masterpiece that transforms simple ingredients into a jaw-dropping dessert that will have your family and friends begging for seconds. Whether you're a seasoned baker or a weekend kitchen adventurer, this Sourdough Blueberry Crumb Cake promises to elevate your baking game and create memories with every delectable bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup sourdough starter
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup crumb topping (flour, butter, sugar, cinnamon)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or line with parchment paper.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add sourdough starter, eggs, and vanilla extract to the butter mixture. Mix until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in fresh blueberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- For the crumb topping, mix flour, cold butter pieces, sugar, and cinnamon in a small bowl. Use your fingers to create coarse, crumbly texture.
- Sprinkle the crumb topping evenly over the cake batter, covering the entire surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 15-20 minutes before cutting into squares.
- Serve warm or at room temperature, optionally dusted with powdered sugar or served with a scoop of vanilla ice cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- When folding blueberries, be gentle to prevent breaking the berries and turning your batter purple.
- For extra flavor, consider using freshly fed sourdough starter at its peak activity.
- Don't overmix the batter - this can lead to a tough, dense cake.
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before adding to the batter.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
