Potato Flake Sourdough Blueberry Coffee Cake
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.
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.