Blueberry Crumble Cake
Serves 10
15 mins prep
60 mins cook
75 mins total
This is the perfect spring-summer treat. It's a dessert, but also a coffee cake which makes it totally acceptable to be eaten for breakfast also. It's filled with fresh blueberries, topped with an almond crumble and made with your sourdough starter! If that hasn't sold you, then you just have to bake it for yourself.
Almond Crumble
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In a separate bowl whisk together dry ingredients (flour, salt, baking soda, baking powder) set aside.
In a stand mixer on low speed, whisk together softened butter and sugar until light and fluffy. Add eggs, vanilla, sourdough discard, and mix together until everything is incorporated.
Slowly add in the flour mixture until the flour is fully absorbed, then slowly add the milk until a smooth batter forms.
Lightly toss the fresh blueberries in a tablespoon of flour (this will help them not sink to the bottom of the cake) and fold into the cake batter.
Transfer the batter into an 8x8 baking dish and top with the crumble topping.
Almond Crumble Topping
In a small saucepan on the stove, over medium low heat, melt the butter. Add flour, sugar, almonds, and a pinch of salt and mix until a crumbly mixture forms.
Preheat your oven to 375 degrees and bake for one hour.
Let cool slightly and enjoy!
