Sourdough Blueberry Buckle Coffee Cake Makes Me Smile

Feeling a little blue? A bite or two of blueberries might just cheer you up. Why not? They're good for almost everything else. Full of antioxidants and flavor, not to mention vitamin C, fiber and manganese they are often listed among the most healthy foods to eat. According to the U.S. Highbush Blueberry Council, they may play a role in cardiovascular health, brain health, insulin response and cancer risk reduction.

The downside? I can't grow them in my Kansas garden. Blueberries grow best in soil that is acid and our soil is considered very alkaline. I long for a bush or two. In addition to the lovely fruit, I understand that they have beautiful fall foliage. Recently I have seen recommendations to grow them in pots. I think that might be worth a try. Fortunately blueberries been on sale lately and I've been stocking up.  Some will go into the freezer, but I'll be making Sourdough Blueberry Buckle several times.

A perfect summer treat
Sourdough Blueberry Buckle Coffee Cake is at home on the breakfast table, but it also makes a great dessert or snack. Loaded with blueberries in the moist cake with a crisp, sugary topping, it tastes a little like summer, maybe even better. So why not make some Sourdough Blueberry Buckle Coffee Cake? (If you don't bake with sourdough, adjustments to make it without are at the end of the recipe.) Cut out a generous square and place it on a plate. Grab a glass of milk or tea. Perhaps the patio would be a good place to eat this. Now take a bite. I'm pretty sure you're smiling.

Sourdough Blueberry Buckle
For a printable recipe, click here.

For Cake:
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup fresh sourdough
1/2 cup milk
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries, rinsed and dried

For Crisp Topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened
1/2 teaspoon cinnamon

Preheat oven to 350F degrees. Spray a 9X9 inch  or a 7X11 pan with cooking oil spray. 

For Cake: 

Rinse blueberries and dry on a paper towel. Cream together butter, sugar and egg. Add flour, baking powder and salt. As you are mixing in the dry ingredients, pour in the milk and sourdough. (If you don't have a stand mixer, add the dry and wet ingredients alternately.) Blend well.  Pour about 2/3 of the mixture into prepared pan. Top with blueberries. Add remaining batter and spread over blueberries. It's okay if blueberries are not completely covered.

For Crisp Topping:
Mix together well and sprinkle over batter in the pan.
Bake for 30-35 minutes or until lightly browned.

To make without sourdough:
Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

Blueberries make it delicious!

Here's another idea of something to make that uses both blueberries and sourdough and tastes quite good:
Sourdough Blueberry Pancakes-Click here for recipe!


  1. Thanks for posting this! I'm trying this recipe tonight! The only change I'm going to try is mixing the milk, starter, and flour together to soak overnight first, then I will add the other ingredients in the morning and bake it. I'm hoping that will give it a little more rise and give the AP flour time to soak... I'll let you know how it turns out!

    1. Sounds like a great idea! Please do let me know how that works. You can use this basic recipe and substitute almost any kind of fruit and it has always tasted wonderful!

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