adaptmyrecipe
← All recipes

adaptmyrecipe

Sourdough Blueberry Crumb Cake

adaptmyrecipe.com/recipes/sourdough-blueberry-crumb-cake

Prep20min Total1h 25min Serves8 portions Hands-on45min DevicesTM6 AuthorChef Jose

Scan to open

Sourdough Blueberry Crumb Cake

Recipe Book

Sourdough Blueberry Crumb Cake

A buttery crumb cake with fresh blueberries and brown butter, using sourdough starter discard for incredible depth of flavor.

Dessert Baking Breakfast Vegetarian Nut Free
Adapt for my device View on Cookidoo

Published to Cookidoo

Your recipe is live. Share the link below and anyone can add it to their Cookidoo library in one click.

Open on Cookidoo

Heads up: when you cook a Created Recipe on your Thermomix, you tap each ingredient per step to see the amount. Why?

Sourdough Blueberry Crumb Cake

Essentials

Ingredients

  • 150 g fresh blueberries
  • Powdered sugar, for dusting
  • 180 g all-purpose flour (crumble)
  • 50 g sugar (crumble)
  • 100 g light brown sugar (crumble)
  • 1.5 g cinnamon, rounded 1/2 tsp
  • Pinch of fine sea salt
  • 113 g salted butter, cold, cubed (crumble)
  • 113 g salted butter (cake)
  • 200 g sugar (cake)
  • 1 large egg
  • 120 g sourdough starter discard (100% hydration)
  • 240 g all-purpose flour (cake)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 120 g sour cream

Method

Preparation

  1. 1 Preheat oven to 176°C (350°F). Line an 8x8-inch pan with parchment paper.
  2. 2 Add 150 g blueberries to a small bowl. Sift 1 Tbsp powdered sugar over top and gently toss to coat. This prevents berries from sinking. Set aside.Weigh 2
  3. 3 Add 180 g all-purpose flour to mixing bowl.Weigh
  4. 4 Add 50 g sugar to mixing bowl.Weigh
  5. 5 Add 100 g light brown sugar to mixing bowl.Weigh
  6. 6 Add 1.5 g cinnamon (rounded 1/2 tsp) to mixing bowl.Weigh
  7. 7 Add a pinch of fine sea salt to mixing bowl.
  8. 8 Add 113 g cold cubed butter on top.Weigh
  9. 9 Mix Turbo/2 sec/3 times until crumbly with some larger pieces. Transfer crumble to a bowl and set aside. Clean mixing bowl.Turbo
  10. 10 In a small skillet on the stovetop, melt 113 g salted butter until light golden brown around the edges. Do not fully brown. Set aside to cool slightly.Weigh
  11. 11 Add 200 g sugar to mixing bowl.Weigh
  12. 12 Add 1 egg to mixing bowl.Weigh
  13. 13 Add 120 g sourdough starter to mixing bowl.Weigh
  14. 14 Mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.20s / sp4
  15. 15 Add browned butter to mixing bowl.
  16. 16 Mix 10 sec/speed 3.10s / sp3
  17. 17 Add 240 g all-purpose flour to mixing bowl.Weigh
  18. 18 Add 1 tsp baking powder to mixing bowl.Weigh
  19. 19 Add 1/2 tsp baking soda to mixing bowl.Weigh
  20. 20 Add 1/4 tsp fine sea salt to mixing bowl.Weigh
  21. 21 Mix 10 sec/speed 3. Scrape down sides of mixing bowl with spatula.10s / sp3
  22. 22 Add 120 g sour cream to mixing bowl.Weigh
  23. 23 Mix 10 sec/speed 3 until just combined. Do not overmix. Batter will be thick.10s / sp3
  24. 24 Spoon batter into prepared pan. Scatter half the crumble topping evenly, then half the blueberries. Repeat with remaining crumbles and berries, covering all corners.
  25. 25 Bake at 176°C for 55-65 minutes until a toothpick comes out clean.
  26. 26 Cool completely before serving. Dust with powdered sugar and cut into squares.

Notes

Tips

  • Adapted from Sourdough Blueberry Crumb Cake by Emilie Raffa at The Clever Carrot.
  • For best results, use leftover 100% hydration sourdough starter.
  • Make-ahead tip - Freeze the crumble topping in a ziplock bag for months. Use directly from freezer.
  • Brown butter on the stovetop (not TM) - you need to watch the color change.