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(:

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Sourdough Bundt Cake

Sourdough Blueberry Coffee Cake

Top 2 sourdough dessert recipes from across the web

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Bundt Cake

Sourdough Blueberry Coffee Cake

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine