This lemon blackberry sourdough coffee cake is one of those recipes I make when I want to use up sourdough discard but also want something that feels a little special.
And every single time I make it, it’s gone by the next day. The combination of fresh lemon, juicy blackberries, and that crumb topping is just hard to beat.
WHY YOU’LL LOVE THIS RECIPE
- A simple way to use sourdough discard
- Soft, tender cake with a slight tang
- Fresh lemon + blackberry is a perfect combo
- That buttery crumb topping makes it feel bakery-worthy
- Works with fresh or frozen blackberries
INGREDIENTS YOU’LL NEED
For the Cake
- Butter
- Sugar
- Sourdough discard
- Buttermilk
- Egg
- Vanilla extract
- All-purpose flour (sifted)
- Baking powder
- Baking soda
- Salt
For the Blackberry Layer
- Blackberries
- Sugar
- Flour
- Lemon zest
For the Crumb Topping
- Flour
- Brown sugar
- Butter
- Cinnamon
HOW TO MAKE LEMON BLACKBERRY SOURDOUGH COFFEE CAKE
1. Start with your batter
In a large bowl, whisk together melted butter and sugar. Add your sourdough discard, buttermilk, egg, and vanilla and mix until smooth.
Next, in a separate bowl, combine your dry ingredients, then gently mix them into the batter. Don’t overmix here—this is what keeps the cake soft.
2. Prep the blackberries
Toss your blackberries with a little flour, sugar, and lemon zest. This helps keep them from sinking and adds a little extra flavor.
3. Make the crumb topping
Mix flour, brown sugar, and cinnamon, then cut in cold butter until you get that crumbly texture. I use my hands and really work these ingredients together. If it looks like little clumps, you’re doing it right.
4. Layer everything together
Spread half the batter into your pan, add the blackberry layer, then spoon the remaining batter over the top.
Finish with the crumb topping.
5. Bake
Bake at 350°F for about 45-50 minutes, until the center is set. Start checking for doneness at 45 minutes. Let it cool for a bit before slicing.
TIPS FOR THE BEST COFFEE CAKE
- Use sourdough discard at room temperature
- Don’t thaw frozen blackberries before using
- If your kitchen is warm, chill the crumb topping for a few minutes before baking
- Check your cake at 40 minutes—every oven is a little different
EASY VARIATIONS
- Swap 1/2 cup sour cream or greek yogurt if you don’t have sourdough discard
- Add extra lemon zest for a stronger lemon flavor
- Drizzle with a simple powdered sugar glaze
- Swap blackberries for raspberries or blueberries
Easy Lemon Blackberry Sourdough Coffee Cake with Crumb Topping
Ingredients
Cake
- 1/2 cup butter - melted and slightly cooled
- 3/4 cup sugar
- 1/2 cup sourdough discard - unfed, room temperature
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour - sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Blackberry Layer
- 1 1/2 cups blackberries - fresh or frozen
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 teaspoon lemon peel - zest
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup butter - cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease or line an 8x8 baking dish with parchment paper.
- In a large bowl, whisk together melted butter and sugar. Add sourdough discard, buttermilk, egg, and vanilla. Mix until smooth.
- In a separate bowl, combine sifted flour, baking powder, baking soda, and salt. Stir into wet ingredients just until combined.
- In a small bowl, toss blackberries with flour, sugar, and lemon zest.
- In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Spread half the batter into prepared pan. Add blackberry mixture evenly over top. Spoon remaining batter over berries.
- Sprinkle crumb topping evenly over the cake.
- Bake for 45–50 minutes, or until center is set and a toothpick comes out clean (a little berry juice is fine).
- Cool for 15–20 minutes before slicing and serving.
Notes
- Use sourdough discard at room temperature for easier mixing
- If using frozen blackberries, do not thaw
- Don’t overmix the batter to keep the cake soft
- Check for doneness at 45 minutes
Nutrition
HOW TO STORE
- Room temperature: up to 2 days (covered)
- Refrigerator: up to 5 days
- Warm slices slightly before serving for the best texture
A SIMPLE WAY TO USE SOURDOUGH DISCARD
If you bake sourdough regularly, you know how quickly discard can build up. Recipes like this are the easiest way to use it without needing to plan ahead.
This coffee cake is one of those recipes that feels a little special but is easy enough to make anytime—and it’s a great way to use what you already have on hand.
