sourdough dessert

This moist and tender sourdough Bundt cake boasts a rich, buttery vanilla flavor with the subtle tang of sourdough.

Sourdough Bundt Cake

unsalted butter (softened, 226 grams)

sugar (400 grams)

sour cream (240 grams)

sourdough discard (125 grams)

eggs (room temperature)

vanilla extract (10 grams)

all-purpose flour (420 grams)

baking powder (4 grams)

½ teaspoon baking soda (3 grams)

salt (2.5 grams)

whole milk (244 grams)

sugar

milk

Preheat oven to 350 degrees Fahrenheit. Prepare your Bundt pan by oiling and flouring the sides and bottom of the pan.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy. Add sour cream and sourdough discard, mixing until well combined.

Add one egg at a time with the mixer on low, then add vanilla.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

With the mixer on low, alternate adding 1/3 of the dry ingredients and 1/3 of the milk until combined.

Pour into your prepared Bundt pan. Tap on the counter a few times to even it out.

Bake for 50 - 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 - 20 minutes before inverting on a wire rack to cool completely.

Make the glaze by whisking the milk and powdered sugar until smooth, then drizzle over the top.

Tender, buttery crumb bursts with juicy blueberries and is topped with a melt-in-your-mouth, brown sugar, and cinnamon crumb. 

Sourdough Blueberry Coffee Cake

butter (171 grams)

brown sugar (160 grams)

cinnamon (15 grams)

all-purpose flour (140 grams)

butter

sugar (201 grams)

brown sugar (106 grams)

sour cream (full-fat)

eggs

vanilla extract (8 grams)

sourdough starter (active or discard, 113 grams)

milk (354 grams)

salt (7 grams)

baking soda (17 grams)

baking powder (17 grams)

blueberries

all-purpose flour

Prepare the crumb mixture by adding melted and cooled butter, brown sugar, cinnamon, and flour to a medium bowl. Mix until combined, then set to the side.

In the bowl of a stand mixer with a paddle attachment, cream the room-temperature butter, sugar, and brown sugar.

Add the sour cream, eggs, vanilla, sourdough starter, and milk, blending until smooth.

In a separate bowl, combine salt, baking soda, baking powder, and flour. Add these dry ingredients to the wet ingredients, then mix on low speed until just combined. You don't want to overmix the batter.

Preheat the oven to 350 degrees and lightly grease a 9x13 baking dish. Toss the blueberries with two teaspoons of flour to coat, a step that will help them not to sink 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.

Gently fold the rest of the blueberries into the remaining batter, then pour over the crumble in the baking dish. Sprinkle the rest of the crumb topping over the top of the batter.

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. Cool on a wire rack before serving.

Just made these and I must say they are absolutely delicious!

I’m terrified but hopeful for this recipe because I’m already well into making it but I’ve only now noticed that the ingredients measurements are completely wrong. 3 cups of flour DOES NOT weigh 420g, and neither a teaspoon of baking soda or baking powder weighs 17g!! ARE YOU KIDDING ME? I’m glad I caught this or I’d have a very gross tasting coffee cake. But now I’m not sure how much to use. A teaspoon? A tablespoon? I’m also not surprised that all the other comments that mentioned the ridiculous weight conversions received no reply. This is obviously just another cut and paste mommy blog full of plagiarized recipes where the “author” doesn’t care to get anything right except the SEO laden content and the affiliate links. I certainly won’t be returning to this site in the future, but now I have to unfortunately try to rescue this recipe.

Turned out wonderful! I made extra crumb topping and it was looking a little too meaty because of the extra 1/4 cup butter I used, but I added more flour until it came together. Wonderful. I had to bake it for an additional thirty minutes because the middle was still jiggly, but overall a really good recipe. Not to sweet! Which is perfect.

Slightly concerned. 

The batter overflowed to the bottom of the oven. It’s still baking at it’s been 60 minutes and the middle is jiggly top is browned. I had to put aluminum foil over and pray it continues to bake without burning. 

Also— I’d revise the melted and cool butter for the crumb topping to know how much of each in directions. Ingredients only say melted butter.

I wish I had used the filling and crumb topping from the original coffee cake recipe that's also listed on here. The crumble topping from this recipe was more like wet paste. It sunk right into the cake and left me with a bare top. And the texture of this coffee cake was more like a regular yellow cake than a dense coffee cake.

Absolutely delicious, everyone in my family loved it. The recipe is large enough for everyone to have seconds.

Flavor of this was amazing. However the entire middle of my coffee cake didn’t cook after an hour and 10 minutes. Toothpick trick came out clean, however the middle was a sloppy mess.  What did I do wrong? I did take the middle and scoop it onto a skillet and made pancakes!

I would give this recipe 10 stars if I could! I’ve made it 3 times now and everywhere I bring it it’s a hit! It is perfectly delicious without being overly sweet. Thank you for this recipe(:

This pumpkin coffee cake is a sweet vanilla crumb seasoned with warm spices and creamy pumpkin puree, topped with a buttery cinnamon crumb.

Sourdough Pumpkin Coffee Cake

butter (171 grams melted)

brown sugar

oil (216 grams)

pumpkin puree

milk (145 grams)

pumpkin spice

baking powder

Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, cinnamon, and flour until well combined. Set aside.

In a separate large bowl or the bowl of a stand mixer with a paddle attachment, add the oil, cane sugar, and brown sugar, blending until smooth.

To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.

In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined. Add these dry ingredients to the wet ingredients, stirring until combined and smooth.

Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly on top. Pour the remaining cake batter over the top, then sprinkle the rest of the crumb mixture evenly.

Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let cool before slicing and serving.

I have made this recipe a few times, and we love it! I use fresh milled flour from hard red wheat and it works beautifully. I have found the crumble is not really crumbly but very wet.  I have been adding extra flour to the crumble is anyone else having this same experience?

Delicious!  I did add cinnamon. But I love cinnamon. Thanks for the recipe!

Excellent!  I have made this cake for several church and family events with raving comments😉!

This is delicious! Thank you for providing the grams. I swapped the entire amount of ap flour for soft white.

Delicious!! Highly recommend. Enjoyed this served in a bowl with milk or ice cream.  So tasty as the milk soaks it up and the cinnamon &amp; sugar&amp; butter is amazing with this cake.

Your recipes are always excellent.   They turn out consistent and are always yummy.  Thank you

Delicious!  My first sourdough cake recipe and it was a hit with my family and friends!  I will make it again!

This is the first recipe I have tried from your site and I will definitely be coming back for more! This was absolutely delicious! My family couldn’t get enough of it. It lasted 2 days then they were asking me to make it again. Thanks for sharing!

This was easy to make. Moist and delicious. I will try other variations too. Thanks!

I will make this again and again. 
It is tasty and substantial but not stodgy. 
Thank you for excellent recipes and straightforward recipe directions.

These Sourdough Shortbread Thumbprint Cookies (also known as Tea Cookies) are buttery, tender shortbread cookies with a sweet dollop of vanilla icing. A nostalgic treat made with sourdough discard—perfect for parties, holidays, or gifting, and easy to freeze or make ahead.

Sourdough Shortbread Tea Cookies

60 g confectioners’ sugar

tsp pure vanilla extract

210 g all-purpose flour

salt

butter (softened)

Tbsp milk

vanilla

Food coloring

In a large bowl, beat butter and confectioners’ sugar until light and fluffy, about 2–3 minutes.

Cream Butter and Sugar

Mix in vanilla extract and sourdough discard until smooth and creamy.

Add Flavor and Discard

In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms. If dough feels too sticky, add up to 2 extra tablespoons of flour.

Add Dry Ingredients

Wrap dough in parchment paper or cover in a bowl. Refrigerate for at least 2 hours (and up to 3 days). This step is essential for easy shaping and perfect texture.

Chill

Roll chilled dough into 1-inch balls and place on parchment-lined baking sheets. Use your thumb or the back of a spoon handle to create a shallow indentation in each cookie.

Shape

Bake at 350°F (175°C) for 10–12 minutes, until edges are just set and bottoms are barely golden. The tops should remain pale and soft.

Bake

Allow cookies to cool completely before filling the centers with icing.

Cool & Fill

Mix together the icing ingredients with an electric mixer until a smooth icing forms. Use food dye to color as desired.

For the Icing:

For a comforting fall dessert, make a delicious pumpkin sourdough bread pudding using stale sourdough. You can trust this kitchen-tested recipe!

Pumpkin Sourdough Bread Pudding

pumpkin puree (or use pureed butternut squash)

heavy cream

sugar (any works; we like coconut palm sugar)

sea salt

tsp pumpkin spice (*see Note 1 to make your own)

tsp vanilla extract (optional)

bread

walnuts (optional)

Preheat oven to 350°F (175°C).

To a medium mixing bowl, add the pumpkin puree, cream, eggs, sugar, salt, spices, and vanilla extract (if using). Stir well to combine. Set aside. 

Put the bread cubes in an 8&quot;x8&quot; baking dish and pour the melted butter over it. Give it a quick stir. If time allows, leave this sitting on the counter for a few minutes, to allow the bread to absorb the butter.

Pour the pumpkin custard and nuts(if you&#39;re using them) over the buttered bread cubes. Stir well to make sure the bread cubes are coated with the custard.

Bake in preheated oven for 25-30 minutes, until the pumpkin custard is set and bread is golden brown.

Serve sourdough bread pudding warm, with ice cream or a drizzle of maple syrup.

Homemade bread has a magic that store-bought loaves just can’t compete with. The smell that fills your kitchen, the satisfaction of creating something from scratch, and the joy of sharing it—these are the little pleasures that make baking so special.

How to Make Blueberry Lemon Cream Cheese Sourdough Bread

water

sourdough starter (fed and ripe)

bread flour

tbsp unsalted butter, melted

tsp grated lemon zest

tbsp lemon juice

oz cream cheese, softened

tsp vanilla extract

tbsp honey

In a large bowl, whisk together the warm water, sourdough starter, and sugar until dissolved.

Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

Transfer to a clean surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 4–5 hours, or until doubled in size.

In a mixing bowl, beat the cream cheese until smooth.

Add sugar, egg, and vanilla extract. Continue mixing until creamy and fully combined.

Set aside in the fridge while the dough continues to rise.

Once the dough has risen, punch it down gently to release air.

Roll each part into a rectangle (about 1/4 inch thick).

Spread the cream cheese filling evenly over one piece, leaving a 1-inch border.

Sprinkle the blueberries over the filling.

Carefully fold the second dough rectangle over the top. Pinch the edges to seal.

Gently shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.

Mix the lemon juice and honey in a small bowl.

Brush generously over the top of the dough for a glossy finish and added flavor.

Bake for 35–40 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Sourdough discard blondies are a rich and chewy cookie bar packed with chocolate chips.

Sourdough Blondies

unsalted butter

white granulated sugar (200 g)

light brown sugar (lightly packed 200 g)

sourdough discard (170 g)

vanilla extract (8 g)

all purpose flour (405 g)

baking soda (6 g)

baking powder (2.5 g)

salt (7 g)

cornstarch

chocolate chips

Preheat the oven to 350 degrees Fahrenheit and line your baking dish with parchment paper.

Grab your favorite large bowl and add the melted butter and white and brown sugar. Whisk thoroughly.

Add the two eggs, egg yolk, sourdough discard, and vanilla on top of the sugar mixture. Whisk it all up until smooth.

Measure your flour, then add the baking soda, baking powder, salt, and cornstarch to the measuring cup of flour. Give it a quick stir to mix them together before adding the dry ingredients to the wet.

Stir until combined, not over-mixing.

Fold in chocolate chips.

Scoop the batter into the prepared baking dish and spread into an even layer.

Bake for 40 to 45 minutes or until set. The edges will be crisp.

Cool completely in the pan before serving.

This recipe is really good as written, but I found the centre always collapsed on me. This could be just me, obviously, but I did want to get them a bit more evenly baked so I adjusted the recipe a bit. Now I make it with a full egg in place of the yolk (ie. three eggs all together) and reduce the flour by about 40g and it turns out every time, though it makes a cakier blondie. Thank you very much for such a great foundation to work with! It’s part of my regular recipes now and my husband loves it! (I’ve also subbed 70g cocoa powder for 70g of the flour for brownies if we want to change it up!)

These blondies are very tasty! I halved the recipe and put it in a greased 8x8 glass pan, no parchment paper. I also used half as much baking powder and soda as called for, as Lisa suggested to one reviewer who said hers were too cakey.  They were ready in about 25 minutes; my oven runs a bit hot. I loved being able to use my discard in an easy recipe like this.

The first time, a few days ago, they were awful. 

Since brownies and blondies usually don’t have leavening I remade them with no baking powder, baking soda or cornstarch and half the flour (which is normally half the sugar). 
And I baked for a shorter time. This time they were excellent.

These were disappointing. 
I used the metric weights and weighed everything. I used the correct size pan and even baked for a little less time than nominated.
They were dry and didn't taste all that good. What a shame.
I do love other recipes I've tried.

So easy and they turned out perfectly! They were a huge hit with our kids and friends!

This and the breakfast braid (I used Kirkland bribery blend. Highly recommend) are so far the best things I have ever baked. Other than the sourdough themselves. I cannot stop eating these blondies!!!!

A family favorite for sure!  This recipe is so simple to mix up and is a great use of discard.  My kids usually request this for Friday movie night treats - we do as Lisa suggests and take them out a few minutes early for a gooey treat with some vanilla ice cream.

Easy to make, turned out great!
I used some melting chocolate and Reese chips as I didn't have chocolate chips on hand and it was great! 
Recipe is super simple but makes A LOT. Will definitely make this again in the future.

Great recipe! White chocolate chips go great in them! How do I freeze ahead of time? In-laws are coming and want to impress!

Delicious, easy recipe. I love both blondies and brownies so the blonde with chocolate chips is the best of both. And the sourdough starter adds a unique tang that really elevates the flavor.

Our new family favorite! My husband says it tastes exactly like his Mom's batter-up brownies. I use active starter so that it's not a strong sour taste (my family is still adjusting) and it tastes great! Thanks, Lisa!

This was so delicious. I made it before superbowl just to try it out. It was gone in 1 day. My husband is a junk food junkie and picky too. He loved it. And I did let it ferment for a few days. I already made another for superbowl.

This recipe is fantastic! Shared some with my neighbors and everyone loved it. Will have to make again.

I made these for the first time tonight and will definitely be making these again and again! I suggest baking for 35 minutes as they came out  perfectly baked and super moist.

Great recipe! I did tweak it a little and left out the extra yolk. I also used coconut sugar and sucanat to replace white and brown sugar (at the same amount of 200g each). I did want to ask though about using baking powder, baking soda, and cornstarch together. What part does each play and can one of them be omitted? Curious about that!

I can't get enough of this recipe! It'll definitely be one I have to memorize. I love having a low maintenance dessert recipe I can whip up in a few minutes.

Top 7 sourdough dessert recipes from across the web

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Sourdough Bundt Cake

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Sourdough Blondies

Top 7 sourdough dessert recipes from across the web

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Bundt Cake

Sourdough Blueberry Coffee Cake

Sourdough Pumpkin Coffee Cake

Sourdough Shortbread Tea Cookies

Pumpkin Sourdough Bread Pudding

How to Make Blueberry Lemon Cream C...

Sourdough Blondies

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine