Cinnamon Blueberry Sourdough Coffee Cake

Cinnamon Blueberry Sourdough Coffee Cake

“This is a delightful, moist delicious recipe that will keep you coming back for more..”

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The original version of this recipe came from my German grandmother. She called it "kuchen," the German word for cake. When I was in junior high, I decided to add blueberries to it one day. Not knowing the technique of tossing clean blueberries in flour to keep them from sinking, I ended up with blueberry mash at the bottom of the coffee cake.

The next time I made it, I decided to put half of the crumb topping through the middle to keep my blueberries from sinking. It worked! Now I use a combination of both techniques because I really like the layer of crumb through the center and then I don't have as much crumb on top.

This newest version of the recipe is my take on a sourdough version. It has turned out even more moist and delicious. Your family will love it!

Prep Time: 20 min

Cook Time: 35-45 min

Servings: one 9x13 pan

Ingredients

For the Cake:

• 1/2 cup Butter, softened

• 1-1/2 cup Sugar

• 2 Eggs

• 1 cup Almond Milk

• 100 g Sourdough Discard, (Less than 48 hours old, chilled)

• 1 tsp Salt

• 3 cups All-Purpose Flour

• 3 tsp Baking Powder

• 1 dry pint Fresh Blueberries

• 1 Tbsp All-Purpose Flour (for tossing the blueberries in)

For the Topping:

• 4 Tbsp All-Purpose Flour

• 1 cup Sugar

• 3 tsp Pumpkin Pie Spice

• 1 tsp Cinnamon

• 2 Tbsp Butter, melted

Preparation Steps

1. Preheat oven to 350º F.

Wash and drain blueberries if you will be adding these. Dry them most of the way on a paper towel. Toss in 1 Tbsp flour.

2. Cream butter and 1-1/2 cups of the sugar together. Add eggs and almond milk. Add salt, flour for the cake and the baking powder. Mix together with your electric mixer.

3. If adding blueberries, stir them by hand into the mixed batter at this point.

4. To make the topping mix:

Melt butter in a glass bowl in the microwave. Add flour, sugar, pumpkin pie spice and cinnamon. Mix by hand with a spoon until you get a homogenous mix.

5. Pour half of the batter into a greased 9x13 pan. Spread batter evenly across the bottom of the pan.

6. Sprinkle with half of the topping mix.

7. Drop clumps of batter on top of the cinnamon mixture and spread as evenly as possible.

8. Top with the remaining cinnamon mixture.

9. Bake at 350º F for 35-40 minutes or until toothpick inserted in the center comes out clea

NOTE: The blueberries in this coffee cake give it a delightful taste of spring. Having loved blueberries since I can remember, this becomes a melt in the mouth, delicious brunch treat.

*This is a Sourdough Living original recipe.

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