This Sourdough Blueberry Coffee Cake is a delicious treat to enjoy with your morning coffee. The perfectly moist sourdough vanilla cake is dotted with juicy blueberries, swirled with an amazing cinnamon brown sugar ribbon and finished with a vanilla icing drizzle. If you share this coffee cake with a friend or neighbor, be sure to have the recipe handy because I guarantee they’ll ask for it!
This post contains affiliate links. As an Amazon Associate, I receive a small commission at no extra cost to you. Read my full disclosurehere.
My husband’s grandparents are Swedish, and their story is really special. They live on a homestead that was started by my husband’s great great grandparents when they got off the boat from Sweden. The place is steeped in family history and stories of days gone by. Being on the homestead always makes us long for simpler times and hopeful that one day we will have a homestead of our own. It’s fun to think of the possibility of something we invest in being passed down for generations.
fika
On the homestead, there’s an obnoxiously bright blue and yellow sign in the kitchen that says “FIKA.” I didn’t know what fika meant until watching an episode of “Zoe Cooks” on Magnolia Network and I learned that fika is a very important ritual in Swedish culture. Fika is a break in the day for coffee and something sweet, expressly for the purpose of setting aside a moment for quality time. How sweet, right?! Fika is a word that we need to add to our vocabulary and a practice that we need to resurrect in our daily lives. People used to really live life together, face-to-face. So much of that real life interaction has been replaced in this digital age and the impact it has had on our society is insurmountable.
Ok – seriously, it’s time to hit the kitchen and invite a friend for fika. This sourdough blueberry coffee cake is super easy to make and turns out amazingly delicious every time. I don’t typically bake with so much refined sugar, but this is a special treat that we all love so I make an exception. Plus it’s my husband’s absolute favorite.
I’m not going to tell you that this irresistible coffee cake is health food. It is definitely a treat. But I will tell you that this sourdough coffee cake recipe came out exactly as I had hoped. It has a light and buttery texture but still a little dense. And loaded with blueberry goodness. My favorite of all the coffee cake recipes I’ve ever tried, and always a big hit.
sourdough discard recipes
This is a sourdough discard recipe which means that your sourdough starter does not need to be active or bubbly. It can be extra starter that you’ve had sitting in the fridge or at room temperature. Sourdough discard recipes are great because you don’t have to worry about baking with your sourdough starter right when it’s in that perfect window of readiness. They’re super simple, and make good use of that leftover sourdough starter.
If you do not have a sourdough starter but are interested in sourdough baking, I have my starter that I use every single day in my kitchen for sale in my Etsy shop. Grab yourself a sourdough starter here!
everything you’ll need to make sourdough blueberry coffee cake –
ingredients
Cake Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1/2 cup sourdough starter
- 1 pint fresh blueberries
Cinnamon Filling
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tablespoons melted butter
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
tools and equipment
how to make sourdough blueberry coffee cake
1. Start by preheating the oven to 350 degrees F.
2. First, mix the dry ingredients (flour, cinnamon, baking powder and salt) in a medium bowl and set aside. Add softened butter and sugar to the bowl of a stand mixer, and cream together with the paddle attachment until fluffy. After a few minutes, you’ll start to see a noticeable difference in the texture. You could also use a large bowl and a hand mixer. Next, add eggs and vanilla and mix on low speed until the eggs are fully incorporated.
3. Fold in room temperature wet ingredients – sour cream and sourdough starter. Add the dry ingredients and gently fold in, but do not mix in completely. After folding a few times add the blueberries, and gently fold until the dry ingredients and blueberries are fully mixed in. The batter will be like thick pancake batter. Be careful not to overmix or you’ll have a tough cake instead of a perfectly soft and moist cake.
4. Grease a bundt pan with oil or butter. Spoon half of the cake batter into the prepared pan. Mix 1/4 cup brown sugar and 1 teaspoon cinnamon and sprinkle over the top of the cake batter for a delicious ribbon of cinnamon filling. Spoon the remaining cake batter into the bundt pan.
5. Bake at 350 degrees F for 1 hour. When the cake is done, remove from the oven and allow to cool on a wire rack until the cake is completely cooled. Do not attempt to turn the cake out of the bundt pan until it is room temperature. When it has fully cooled, flip the cake out onto a plate and drizzle with icing.
vanilla icing
To make the icing, whisk powdered sugar, melted butter, milk and vanilla until smooth. It it is too runny, add more powdered sugar until it has the consistency of.. toothpaste? I’m struggling to come up with a good texture comparison haha. It should not be so stiff that you can’t mix it easily but not runny either, somewhere in between. Drizzle the icing over the cake and allow it to set for a few minutes before cutting.
Serve this Sourdough Blueberry Coffee Cake with a hot cup of coffee and enjoy with a friend!
can i use frozen blueberries instead of fresh?
This blueberry coffee cake recipe turns out better if you use fresh blueberries instead of frozen. Frozen blueberries release more liquid while baking which changes the texture just a bit. Frozen blueberries will still work if that’s all you have, but I recommend fresh if you have them.
how to store blueberry coffee cake
This cake is best enjoyed the day or day after it’s made. Store at room temperature covered tightly with plastic wrap. If you’re planning to save it for a couple of days, cover with plastic wrap and store it in the fridge for up to 5 days.
print this recipe
Sourdough Blueberry Coffee Cake
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This Sourdough Blueberry Coffee Cake is a delicious treat to enjoy with your morning coffee. The perfectly moist sourdough vanilla cake is dotted with juicy blueberries, swirled with an amazing cinnamon brown sugar ribbon and finished with a vanilla icing drizzle.
Ingredients
Sourdough Blueberry Coffee Cake
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1/2 cup sourdough starter
- 1 pint fresh blueberries
Cinnamon Filling
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tablespoons melted butter
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
Instructions
1. Start by preheating the oven to 350 degrees F.
2. Mix the dry ingredients (flour, cinnamon, baking powder and salt) in a medium bowl and set aside.
3. Add softened butter and sugar to the bowl of a stand mixer, and cream together with the paddle attachment until fluffy. Next, add eggs and vanilla and mix on low speed until the eggs are fully incorporated.
4. Fold in room temperature wet ingredients - sour cream and sourdough starter. Add the dry ingredients and gently fold in, but do not mix in completely.
5. Add the blueberries, and gently fold until the dry ingredients and blueberries are fully mixed in. The batter will be like thick pancake batter. Be careful not to overmix or you'll have a tough cake instead of a perfectly soft and moist cake.
6. Grease a bundt pan with oil or butter. Spoon half of the cake batter into the prepared pan.
7. Mix 1/4 cup brown sugar and 1 teaspoon cinnamon and sprinkle over the top of the cake batter for a delicious ribbon of cinnamon filling.
8. Spoon the remaining cake batter into the bundt pan and bake at 350 degrees F for 1 hour.
9. When the cake is done, remove from the oven and allow to cool on a wire rack until the cake is completely cooled. Do not attempt to turn the cake out of the bundt pan until it is room temperature. When it has fully cooled, flip the cake out onto a plate.
10. To make the icing, whisk powdered sugar, melted butter, milk and vanilla until smooth. Drizzle the icing over the cake and allow it to set for a few minutes before cutting.
save this recipe for later –
