This potato flake sourdough blueberry coffee cake is such a delicious treat. It can be made with discard or active starter. It is a moist, flavorful treat loaded with juicy blueberries and topped with a buttery cinnamon crumb topping.
Whether you’re looking for a delightful breakfast, a coffee-time indulgence, or a dessert to impress your family and friends, this recipe will become a staple in your home.
Why You’ll Love This Blueberry Crumb Cake
- Perfectly Moist Texture: The combination of potato flake sourdough discard, yogurt, and coconut oil creates a tender, rich crumb.
- Balanced Sweetness: The sourdough discard adds depth to the sweetness of the cake.
- Bursting with Blueberries: Every bite is loaded with juicy blueberries that complement the warm cinnamon topping.
- Easy to Make Ahead: Thanks to the bulk fermentation step, you can prepare the batter in advance for a more developed flavor.
- A Great Way to Use Potato Flake Sourdough Discard: This recipe is an excellent addition to your sourdough discard recipes collection.
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Tools You’ll Need
To make this recipe as smoothly as possible, gather these kitchen tools before you start:
- Medium bowl – To mix the crumb topping.
- Small bowl – For coating the blueberries.
- Large bowl – For mixing the batter and allowing it to ferment.
- Whisk – To combine wet ingredients smoothly.
- Rubber spatula – Helps to fold the ingredients together without over mixing.
- Measuring cups and spoons – For accurate ingredient portions.
- Plastic wrap– To cover the batter during bulk fermentation.
- 9×13-inch baking dish or loaf pans – The perfect size for this cake.
- Fork – To create a crumbly texture for the topping.
- Toothpick – For testing doneness.
- Wire rack – For cooling the cake after baking.
Ingredients You’ll Need
Bulk Ferment (Prepare 8 Hours in Advance)
- All-purpose flour
- Raw organic sugar
- Melted coconut oil or butter (cooled but not hot)
- Potato flake sourdough starter (active or discard)
- Milk (room temperature)
- Eggs (room temperature)
- Plain yogurt (or sour cream)
After Bulk Ferment
- Baking soda
- Baking powder
- Salt
- Vanilla extract
Add-ins
- 2-3 cups fresh blueberries or frozen blueberries
- 1–2 tablespoons flour (for coating blueberries)
Crumb Topping
- 1 cup all-purpose flour
- ⅔ cup sugar
- 1 stick (½ cup) salted butter, melted
- 2 teaspoons cinnamon
How to make Potato Flake Sourdough Blueberry Coffee Cake
Prepare the Bulk Ferment Batter
In a large mixing bowl, whisk together the eggs and sugar until combined.
Add the yogurt, coconut oil (or butter), and potato flake starter. Stir until smooth.
Add the all-purpose flour and mix everything together with a rubber spatula. Be sure to scrape the sides of the bowl to make sure that everything is mixed well.
Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours. This fermentation step develops the flavor and improves digestibility.
Preheat and Prepare the Baking Dish
The next morning, or after the fermentation period, preheat your oven to 350°F (175°C). You should see small bubbles forming on the top of the batter.
Lightly grease a 9×13-inch baking dish or loaf pans with butter or nonstick spray. You can also line with parchment paper if desired.
Make the Crumb Topping
In a medium bowl, mix together the flour, sugar, and cinnamon.
Pour the melted butter in the flour mixture and stir with a fork until the mixture forms small crumbs. Set aside.
Incorporate the Final Ingredients
Add the baking soda, baking powder, salt, and vanilla extract to the fermented batter.
Mix well until fully incorporated. If using a stand mixer for this step, mix on low speed with the paddle attachment.
Prepare the Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
Assemble the Blueberry Coffee Cake
Pour half of the batter into the greased baking dish.
Sprinkle half of the blueberries over the batter.
Sprinkle half of the crumb topping evenly over the blueberries.
Pour the remaining batter over the first layer.
Top with the rest of the blueberries and finish with the remaining crumb topping.
Bake the Cake
Place the baking dish in the preheated oven.
Bake for 40–50 minutes, or until the edges are golden brown, the center is set, and a toothpick inserted in the middle comes out clean.
Remove the cake from the oven and let it slightly cool on a wire rack before slicing and serving.
Tips for the Best Potato Flake Sourdough Blueberry Crumb Cake
- Use Room Temperature Ingredients: Eggs, milk, and yogurt should be at room temperature to blend smoothly. This is especially helpful to prevent the coconut oil from hardening and clumping up in the cake batter.
- Don’t Over mix the Batter: Over mixing can lead to a dense cake. Gently fold in ingredients until just combined.
- Test for Doneness: Start checking at the 40-minute mark to avoid over baking. Baking time varies from oven to oven so it can be a bit different for each person.
- Store Leftovers Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
- Enjoy a slice warm with a hot cup of coffee or tea.
- Drizzle with a simple vanilla glaze for extra sweetness.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Baking Schedule
If you want to bake this delicious coffee cake first thing in the morning, you will want to prep the batter the night before.
It wil be fermented and ready to bake when you wake up, making a super easy and delicious breakfast without too much work. You will simply add the final ingredients and layer the cake-then it is ready to bake.
Fresh Blueberries vs. Frozen Blueberries
Both fresh and frozen blueberries work well in this recipe, but each has its advantages:
- Fresh Blueberries: They hold their shape better and provide a firmer texture in the cake. They’re great if blueberries are in season and readily available.
- Frozen Blueberries: These are a convenient year-round option. To prevent them from bleeding into the batter, do not thaw them before use. Tossing them in a tablespoon of flour helps distribute them evenly throughout the cake.
If you want a clean, visually appealing cake with distinct blueberry pockets, fresh blueberries are the best choice. But if convenience and availability are priorities, frozen blueberries will still deliver delicious results!
Plain yogurt vs. Sour cream
Many of my recipes call for plain yogurt. You can get very similar results using sour cream. So why do I choose to use yogurt?
I choose to make most of my recipes with yogurt because I make my own homemade yogurt in my instant pot making it a very affordable option for my family.
Once you start making yogurt at home, you can continue making it with milk and a couple scoops of yogurt from your previous batch. Which means I can essentially make a gallon of yogurt for the price of a gallon milk.
If you want to learn how to make your own homemade yogurt, I have a blog post written on how to do that!
Some recipes on the blog that use my homemade yogurt:
Do I have to ferment the batter?
In short, the answer is no. You do not have to ferment the batter. You can mix everything together, skip the fermentation and bake right away. However, I would not recommend doing this unless you are in a time pinch. The fermentation process creates coffee cake that is much easier to digest because of the fermented ingredients. It also creates a distinct flavor that adds to the deliciousness of the blueberry coffee cake. Skip it if you must, but a simple night before planning can help you avoid a last minute bake!
This Potato Flake Sourdough Blueberry Crumb Cake is a wonderful way to use up sourdough discard while creating a sweet, satisfying treat. With its rich, tender crumb, bursts of blueberry flavor, and crunchy cinnamon topping, this cake is sure to become a favorite in your home!
If you love this blueberry coffee cake, I know you will love my Potato Flake Sourdough Blueberry Muffins too! It is a very similar batter and crumb topping. These are favorite among all of my family and friends!
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Potato Flake Sourdough Blueberry Coffee Cake
Equipment
- Medium bowl – To mix the crumb topping.
- Small bowl – For coating the blueberries.
- Large bowl – For mixing the batter and allowing it to ferment.
- Whisk – To combine wet ingredients smoothly.
- Rubber spatula – Helps to fold the ingredients together without over mixing.
- Measuring cups and spoons – For accurate ingredient portions.
- Plastic wrap– To cover the batter during bulk fermentation.
- 9×13-inch baking dish or loaf pans – The perfect size for this cake.
- Fork – To create a crumbly texture for the topping.
- Toothpick – For testing doneness.
- Wire rack – For cooling the cake after baking.
Ingredients
Bulk ferment:
- 3 cups all purpose 400 grams
- 1 1/2 cup raw organic sugar 365 grams
- 1 cup melted coconut oil or butter make sure it is not hot
- 3/4 cup potato flake discard 188 grams
- ½ cup milk 110 grams
- 2 eggs
- ½ cup plain yogurt or sour cream (140 Grams)
After Bulk ferment:
- 1 teaspoon baking soda
- 1 teaspoon of baking powder
- 1 teaspoon salt
- 2 teaspoon of vanilla
Add ins:
- 2-3 cups blueberries fresh or frozen
- Coat with 1–2 tablespoon flour
Crumb Topping:
- 1 cup all-purpose flour
- ⅔ cup sugar
- 1 stick salted butter-melted
- 2 teaspoons cinnamon
Instructions
- Whisk together eggs and sugar until combined. Whisk in yogurt, oil, milk and starter.
- Add flour and mix everything together with a rubber spatula. Cover and let it sit at room temp for 8 hours to ferment.
- After fermentation, Preheat oven to 350℉ and lightly grease a 9×13 baking dish.
- Make the crumb topping in a small bowl. Mix together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- Add baking soda, salt and vanilla to the fermented batter. Mix well until fully incorporated.
- Toss the blueberries with 1-2 Tablespoons of flour to coat, this step helps prevent them from sinking to the bottom.
- Pour half of the cake batter into the baking dish, sprinkle half of the blueberries on top, then follow with half of the crumb mixture.
- Pour the remaining batter into the dish, top with the rest of the blueberries and sprinkle the rest of the crumb topping over the top.
- Bake in the preheated oven for 40-50 minutes or until the edges turn golden brown, the center is set, and a toothpick inserted in the middle of the cake comes out clean.
can regular sugar be used in place of raw sugar?
I was skeptical of this when it came out of the oven because my topping kind of blended in with the rest of the cake. Somehow though, this ended up being one of the best things I’ve ever made. It was so good that I wouldn’t even try to fix the topping issue because it somehow worked so well. Everyone that tried this loved it. So good!