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–+ servings
An aerial view of a sourdough coffee cake made with blueberries on a black metal wire cooling rack.

Sourdough Blueberry Coffee Cake

Looking for the perfect brunch recipe to use up your sourdough starter discard? This blueberry sourdough coffee cake is perfectly sweet and crispy around the edges! It's made with sourdough starter discard and simple pantry ingredients. Make it in a cast-iron skillet or baking dish, whatever you have available! 
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 6 servings
Calories 145 kcal

Equipment

  • Mixing bowl
  • cast iron skillet

Ingredients
  

  • 200 grams sourdough starter active or fed
  • 4 tablespoons butter divided
  • 1 tablespoon baking powder heaping
  • 2 tablespoons sugar
  • 1 tablespoons oats quick or rolled
  • 1 cup blueberries fresh or frozen
  • 1 tablespoon brown sugar
  • 1 tablespoon powdered sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • maple syrup for serving

Instructions
 

  1. If the sourdough starter has been stored in the refrigerator, let it sit at room temperature for thirty minutes to loosen up a bit. Preheat the oven to 400°.
  2. Preheat a cast iron skillet. I do this by placing it on the stovetop over medium heat for about two minutes until it is very hot but NOT smoking. If it begins to smoke, I remove it from the heat until it cools slightly.
  3. While the skillet is preheating, add the sourdough starter, baking powder, two tablespoons of butter sugar, half of the cinnamon, blueberries and the sea salt to a mixing bowl. Whisk to combine.
  4. Add two tablespoons of butter to the skillet and swirl it around the bottom and sides of thespian. It will melt and turn bubbly brown.
  5. Pour the batter into then skillet with the melted butter. Gently spread it out, but DO NOT MIX IT WITH THE BUTTER. Sprinkle the top with oats, brown sugar and remaining cinnamon. Watch as the edges of the coffee cake begin to lightly fry and crisp up. After about two minutes, the edges will be almost fully cooked. Place the skillet in the oven to finish cooking for about ten minutes.
  6. To serve, dust with powdered sugar and drizzle with maple syrup. This crispy and soft coffee cake is best if eaten immediately, but can be stored at room temperature for about a day.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 370mgPotassium: 29mgFiber: 1gSugar: 10gVitamin A: 248IUVitamin C: 2mgCalcium: 127mgIron: 0.4mg
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