Blueberry rhubarb sourdough coffee cake is a deliciously sweet way to use some of your sourdough discard. It’s full of plump, summer blueberries and tart rhubarb, with a buttery, brown sugar, cinnamon topping. This is the way to start your day!
This recipe uses a full cup of sourdough discard, which makes me very happy. I adapted a recipe from A Day in the Life on the Farm. I added rhubarb to the batter and topping, as well as some chopped walnuts.
The recipe makes about 9 servings.
Tip
Use thin rhubarb stalks to keep the pieces of rhubarb small.
Ingredients
You’ll need the following ingredients to make this blueberry rhubarb sourdough coffee cake.
Cake Batter
- 1 cup sourdough discard
- 1/3 cup canola oil
- 1 egg
- 1 cup flour and 1 tablespoon for topping
- 3/4 cup white sugar
- A pinch of salt
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 cup blueberries
- 1/2 cup rhubarb (sliced 1/4 inch thickness)
Cake Topping
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons cold butter, diced
- 1/2 cup blueberries
- 1/4 cup rhubarb (sliced 1/4 inch thickness or less)
- 1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees.
Butter a 9-inch square baking pan.
Whisk together the sourdough discard, oil and egg in a small bowl. Set it aside.
In a large bowl, add the flour, sugar, salt, baking soda and cinnamon. Stir together. Add the blueberries and rhubarb and lightly toss to coat them with flour. Add the wet ingredients to the dry ingredients and gently stir everything with a scraper spatula until blended. Set it aside while you make the topping.
Add the cinnamon, brown sugar, cold butter and flour to a food processor. Pulse a few times until pea sized crumbs form.
Spoon the cake batter into the baking pan, spreading it evenly. Sprinkle the topping, blueberries, rhubarb and walnuts over the batter.
Bake the cake in the oven for about 35-40 minutes, until a cake tester comes out clean.
Cool and serve.
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