Easy Lemon Blackberry Sourdough Coffee Cake with Crumb Topping
A soft and tender sourdough coffee cake made with discard, layered with juicy blackberries and fresh lemon zest, and finished with a buttery crumb topping.
Servings 9
Calories 280kcal
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
Calories: 280kcal
