Sourdough Blueberry Coffee Cake Recipe

I love baking treats that feel both comforting and special, and this sourdough blueberry coffee cake recipe is one of those recipes I keep coming back to.

Jump to Recipe

It’s the kind of cake that makes your kitchen smell amazing while it bakes and tastes even better once it’s ready.

This is the perfect dish to enjoy with a hot cup of coffee or tea just like Greek Yogurt Peanut Butter Bites, whether you’re treating yourself in the morning, serving guests at brunch, or indulging in a cozy afternoon snack.

It’s sweet without being too heavy, so it feels just right at any time of the day.

Quick Recipe Info

Feature	Details
Calories (per slice)	~280
Protein	5g
Carbohydrates	42g
Gluten-Free	No
Vegan	No
Main Flavors	Tangy sourdough, sweet blueberries, cinnamon topping
Difficulty Level	Easy
Servings	8–10

---

Why You’ll Love this Recipe

Save

• The tangy sourdough starter adds a unique depth of flavor that makes this coffee cake stand out.
• Bursting with juicy blueberries in every slice, it’s both refreshing and indulgent.
• The streusel-style topping gives it a delicious crunch that pairs perfectly with the soft, fluffy cake.
• It’s a versatile treat—great for breakfast, brunch, or an afternoon snack.
• Perfect for using up extra sourdough starter in a creative and tasty way.
• Easy to make with simple ingredients you probably already have in your kitchen.
• It keeps well, so you can enjoy it for a few days after baking.

Ingredients to Make Sourdough Blueberry Coffee Cake

Save

Before starting, gather all your ingredients so the process runs smoothly. This recipe doesn’t require anything too fancy, just a balance of pantry staples and fresh blueberries. Each ingredient plays an important role in creating the flavor, texture, and overall success of the coffee cake.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter (cut into small cubes)

Ingredient Notes:

• Sourdough starter: Adds a subtle tang and moisture to the cake. It’s also a great way to use up leftover starter.
• All-purpose flour: Provides structure. If you want a lighter crumb, sift it before using.
• Baking powder & baking soda: Help the cake rise and stay fluffy.
• Salt: Enhances all the other flavors.
• Ground cinnamon: Adds warmth and blends beautifully with blueberries.
• Unsalted butter: Brings richness and a tender crumb to the cake.
• Sugar: Sweetens the batter and balances the sourdough tang.
• Eggs: Bind the ingredients and help with texture.
• Vanilla extract: Rounds out the flavors with a subtle sweetness.
• Sour cream or yogurt: Keeps the cake moist and adds a slight tang to complement the sourdough.
• Blueberries: The star ingredient, adding juicy bursts of sweetness throughout the cake.
• Streusel topping: A mix of butter, sugar, flour, and cinnamon that bakes into a sweet, crunchy topping.

---

Steps to Make Sourdough Blueberry Coffee Cake

Save

Making this coffee cake is simple but does require a few steps. Take your time with each stage to ensure the best flavor and texture.

Step 1: Prepare the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture looks like coarse crumbs. Set this aside—you’ll sprinkle it over the cake before baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. This helps distribute the leavening agents evenly so the cake rises properly.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. This step adds air into the batter, making the cake soft and tender.

Step 4: Add the Eggs and Vanilla

Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This helps create a smooth and consistent batter.

Step 5: Incorporate the Sourdough Starter and Sour Cream

Stir in the sourdough starter and sour cream (or yogurt). These add moisture, flavor, and a soft crumb texture to the cake.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing, as that can make the cake dense.

Step 7: Fold in the Blueberries

Gently fold in the blueberries with a spatula. If you’re using frozen blueberries, toss them lightly in a teaspoon of flour first to keep them from sinking to the bottom.

Step 8: Assemble the Cake

Pour the batter into a greased and floured 9×9-inch baking pan. Smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter.

Step 9: Bake

Save

Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and the blueberries should be bubbling slightly.

Step 10: Cool and Serve

Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature with a cup of coffee or tea.

Serving Suggestions

Save

One of the best things about sourdough blueberry coffee cake is how versatile it is when it comes to serving. It’s not overly sweet, so it works just as well in the morning as it does later in the day. Here are some ideas to make your serving experience even better:

• With a warm beverage: Pair a slice with your morning coffee, a cappuccino, or even a soothing cup of tea. The subtle tang of sourdough and the juicy sweetness of blueberries balance perfectly with a hot drink.
• As a brunch centerpiece: Serve it alongside scrambled eggs, fresh fruit, or a yogurt parfait to create a balanced brunch spread. Guests will love having a slice of cake with their meal.
• With a dusting of powdered sugar: For a touch of elegance, sprinkle powdered sugar on top right before serving. It gives the cake a bakery-style finish.
• Topped with whipped cream or yogurt: Add a dollop of lightly sweetened whipped cream, Greek yogurt, or even vanilla ice cream if you want a dessert-like experience.
• For gatherings or holidays: Cut the cake into small squares or slices, place them on a platter, and serve it as part of a dessert table. It’s always a crowd-pleaser.

This cake is flexible enough to shine on its own or pair with other dishes, making it a must-have recipe for both casual mornings and special occasions.

---

Meal Prep Tips: Can We Make Sourdough Blueberry Coffee Cake in Advance?

Save

Yes, you can definitely make this cake ahead of time, which makes it super convenient for busy mornings or when you’re planning for guests. Because it stays moist for a few days, it’s a great recipe for meal prep. Here’s how you can do it:

• Bake a day ahead: You can bake the entire coffee cake the night before and let it cool completely. Store it covered at room temperature or in the fridge. By the next morning, it will be ready to slice and serve without any last-minute hassle.
• Prep the batter in advance: If you don’t want to bake right away, you can prepare the batter (without the blueberries) and keep it in the fridge overnight. Right before baking, fold in the blueberries, pour the batter into the pan, add the streusel topping, and bake fresh. This way, you’ll enjoy the smell of freshly baked cake in the morning.
• Freeze for later: Once baked and cooled, cut the cake into squares, wrap each piece in plastic wrap, and freeze them in an airtight bag or container. When you’re ready to enjoy, thaw a slice at room temperature or warm it slightly in the oven.
• Keep the streusel crunchy: If you’re baking ahead, let the cake cool completely before covering it. Covering it while warm can make the topping lose its crunch.

By prepping in advance, you’ll always have a delicious snack or breakfast treat ready without needing to start from scratch every time.

Tips and Tricks

Save

Baking coffee cake isn’t complicated, but a few helpful tips can make the process smoother and the results even better:

• Use room temperature ingredients: Butter, eggs, and sour cream (or yogurt) should be at room temperature so they blend smoothly into the batter. This helps create a light and fluffy texture.
• Don’t overmix the batter: Once you add the flour mixture, stir just until combined. Overmixing can make the cake dense instead of soft and tender.
• Toss blueberries in flour: To prevent them from sinking to the bottom, coat fresh or frozen blueberries in a light dusting of flour before folding them into the batter.
• Check for doneness: Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. If it comes out wet, bake for a few more minutes.
• Let it cool slightly before cutting: The cake will hold its shape better if you allow it to rest for at least 15 minutes after baking.
• Make the streusel topping extra crumbly: Use cold butter and work it into the flour and sugar mixture with your fingers until you see pea-sized crumbs. This ensures a crisp, crunchy topping.
• Add a little zest: A touch of lemon zest mixed into the batter or topping can brighten the flavors and complement the blueberries beautifully.

---

Variations of Sourdough Blueberry Coffee Cake

Save

One of the joys of baking is making a recipe your own. This sourdough blueberry coffee cake can be adapted in many ways to suit your taste or to use up ingredients you have on hand. Here are some tasty variations to try:

• Different berries: Swap blueberries for raspberries, blackberries, or chopped strawberries for a fresh twist.
• Mixed berry cake: Use a blend of blueberries, raspberries, and blackberries for a colorful and flavorful combination.
• Nutty crunch: Add chopped pecans, almonds, or walnuts to the streusel topping for extra crunch and a nutty flavor.
• Spiced version: Mix in a pinch of nutmeg, cardamom, or allspice with the cinnamon to give the cake a warm, spiced aroma.
• Lemon blueberry cake: Add lemon juice and zest to the batter for a brighter, citrusy flavor that pairs perfectly with blueberries. Also try Lemon Cream Pie Bars.
• Chocolate chip twist: Fold in a handful of mini chocolate chips along with the blueberries for a more indulgent treat.
• Glaze topping: Instead of powdered sugar, drizzle a simple vanilla or lemon glaze over the cooled cake for extra sweetness and shine.
• Mini coffee cakes: Pour the batter into a muffin tin and bake smaller versions for individual servings—perfect for brunch or grab-and-go snacks.

These variations make it easy to enjoy the recipe over and over without it ever feeling repetitive.

Storage Instructions

One of the best parts about this sourdough blueberry coffee cake is that it keeps its moist, soft texture for days—making it ideal for baking ahead or saving leftovers. To keep it fresh, here are some detailed storage methods:

Room Temperature

• If you plan to eat the cake within 2 days, you can store it at room temperature.
• Let the cake cool completely after baking. Place it in an airtight container or cover the baking dish tightly with plastic wrap or foil.
• Keep it away from direct sunlight and heat sources to avoid drying out or spoiling.

Refrigeration

• For longer storage, refrigerate the cake for up to 5 days.
• Wrap the cake tightly in plastic wrap or store slices in airtight containers to prevent them from drying out.
• The fridge may cause the streusel topping to lose a little crunch, but the flavor will remain delicious.

Freezing

• If you want to store the cake for even longer, freezing works wonderfully.
• First, allow the cake to cool completely. Then cut it into squares or slices for easy grab-and-go portions.
• Wrap each piece tightly in plastic wrap and place them all in a freezer-safe bag or container.
• The cake will keep well in the freezer for up to 2–3 months.
• When ready to eat, thaw at room temperature or warm briefly in the oven for that fresh-baked taste.

Always let the cake cool fully before wrapping or storing. Wrapping it while still warm traps steam, which can make the topping soggy.

FAQs

1. Does this cake taste sour because of the sourdough?
Not at all! The sourdough starter adds a subtle tang that balances the sweetness but doesn’t make the cake taste “sour.” Instead, it creates a richer, more complex flavor and keeps the cake extra moist.

2. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Just don’t thaw them before adding to the batter. Toss them in a little flour to keep them from sinking, then fold them in gently.

3. What can I use instead of sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or regular yogurt. Both add creaminess and moisture while keeping the cake soft.

4. Do I need an active sourdough starter?
No, you can use either an active starter or sourdough discard. This recipe doesn’t rely on the starter for leavening—it’s just for flavor and texture. Baking powder and baking soda do the lifting.

5. How do I prevent the streusel topping from burning?
If the topping starts to brown too quickly while baking, loosely cover the cake with aluminum foil for the last 10–15 minutes. This will protect the topping while letting the cake finish baking.

6. Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it includes xanthan gum or another binder for best results.

7. Why is it called “coffee cake” if there’s no coffee in it?
The name comes from the tradition of serving it with coffee, not because it contains coffee. Coffee cakes are designed to pair beautifully with a warm cup of coffee or tea.

---

Conclusion

This sourdough blueberry coffee cake is one of those recipes that feels comforting, homey, and a little special all at once. The combination of a moist sourdough base, juicy blueberries, and a buttery streusel topping makes every bite irresistible. It’s versatile enough for breakfast, brunch, or dessert, and it stores well so you can enjoy it for days.

I love how simple it is to make yet how impressive it looks on the table—whether you’re serving family on a slow weekend morning or bringing it to a gathering. Plus, with so many variations (from lemony versions to nutty or spiced twists), it’s a recipe you can come back to again and again without it ever feeling repetitive.

If you’ve been looking for a cozy bake that highlights your sourdough starter in a fun, delicious way, this cake is the perfect choice. Once you try it, I’m sure it’ll become a regular in your kitchen too.