Blueberry Sourdough Discard Coffee Cake

Ingredients

• 6 tbsp flour ((plain/all purpose))
• 6 tbsp Demerara Sugar
• 5 tbsp unsalted butter (softened)
• 2 tsp ground cinnamon (plus extra for sprinkling over cake)
• Pinch salt
• 2 cups (240g) flour (, all-purpose / plain)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup (200g) sugar
• 1 stick (115g) unsalted butter (softened)
• 2 eggs
• 1 cup (230g) sourdough starter ((unfed / discard))
• 1/4 cup (60ml) whole milk
• 1 tsp vanilla extract
• 2 cups (200g) fresh or frozen blueberries (divided)
• 2 tbsp demerara sugar (to sprinkle)
• 1 cup (100g) powdered sugar ((= icing sugar))
• Lemon juice (, as needed (or use water or milk))
• 1 tsp vanilla extract or paste

Instructions

1. 1

   --- Make the Streusel Crumb Topping ---

2. 2

   Put the flour, sugar, butter, cinnamon and salt in a small bowl. Use your fingers to rub together until the mixture looks like crumbs. Squish some of the crumbs together to make bigger clumps. Set aside while you prepare the cake.

3. 3

   --- Make the Cake ---

4. 4

   Preheat the oven to 340°C (170°C). Spray a 9 inch square psn with cake release (or grease with a little butter) and line with baking paper.

5. 5

   Put the flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Stir together to mix the dry ingredients.

6. 6

   Add the softened butter, eggs, sourdough starter, milk and vanilla extract. Start beating on low speed then increase speed to maximum and beat well until the batter is smooth. Make sure to scrape the bottom and sides of the bowl with a spatula halfway through.

7. 7

   Spread half the cake batter in the prepared tin. Scatter with half the blueberries and a little Demerara sugar.

8. 8

   Top with the remaining batter, carefully spreading over the fruit.

9. 9

   Add the crumb topping and scatter the remaining blueberries. Sprinkle with the Demerara sugar and a sprinkling of cinnamon.

10. 10

    Bake for 50 minutes to an hour, tenting the cake with foil if it is browning too quickly. The cake is ready when well risen and golden and the crumb topping is crisp.

11. 11

    Cool the cake in the tin for 20 minutes then lift onto a wire rack to cool completely, lifting by the overhanging paper.

12. 12

    --- Make the glaze ---

13. 13

    Mix the icing sugar and juice of half a lemon in a bowl, adding more lemon juice as needed until you have a pourable glaze the consistency of maple syrup or honey. Use a spoon to drizzle the glaze over the cake.

14. 14

    Slice the cake into squares and serve with a cup of coffee or tea. You can also serve warm with a little whipped cream, custard, or vanilla ice cream for dessert.