Description
A delicious and moist crumb cake using sourdough discard and fresh berries, topped with a crunchy cinnamon streusel.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1 egg
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 cups fresh blueberries
- 1/2 cup cold butter (for topping)
- 1/2 cup brown sugar (for topping)
- 3/4 cup flour (for topping)
- 1 tbsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F and grease a 9×9 pan.
- Mix cold butter, brown sugar, flour, and cinnamon for the topping; chill.
- Whisk dry ingredients (flour, leaveners, salt) in a bowl.
- Mix wet ingredients (butter, sugar, egg, discard, sour cream, vanilla) in a large bowl.
- Fold dry ingredients into wet, then gently stir in floured blueberries.
- Spread batter in pan and sprinkle with crumb topping.
- Bake for 45-55 minutes and cool before serving.
Notes
Uses up food waste, provides a moist texture through fermentation, and is rich in antioxidants from fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 340 kcal per slice