Blueberry Sourdough Crumble Cake with Apricot or Peach Filling
Wrapping up Summer with apricot and peach season in full swing, and this Blueberry Sourdough Crumble Cake is everything you could dream of! This sourdough cake is moist, not too sweet, and bursting with flavor. The perfect way to celebrate the end of Summer.
If you are looking for a perfect recipe to use those beautiful apricots or peaches as Summer winds down, this cake is it! Lightly sweet, with a touch of tanginess, it is heaven in every bite.
This Blueberry Sourdough Crumble Cake starts with a simple, yogurt cake using sourdough discard. It is studded with blueberries, then baked with a buttery crumble topping. Once the cake is baked, it gets topped with fluffy whipped cream, and a tangy honey fruit filling using either apricots or peaches.
You can make this cake to enjoy over coffee and brunch or as an evening dessert. If you want to keep it a bit more casual, enjoy the Blueberry Sourdough Crumble Cake without the whipped cream and fruit filling. Both ways are equally delicious!
Tips for Making Blueberry Sourdough Crumble Cake
- Use inactive sourdough discard. You do not need the sourdough to add any levening to this cake (as that would change the texture) so be sure to use sourdough discard. This adds great flavor to the cake without affecting the texture.
- When mixing the batter, be careful not to over mix it, This can create large bubbles in the cake which you do not want. Simply mix the dough just until it is combined and there are no dry spots left.
- If you choose to add the whipped cream and fruit filling to this cake, make sure that you do so when the cake is completely cooled. You can make this cake the day before, then add the topping right before serving to ensure that the whipped cream won’t melt.
Blueberry Sourdough Crumble Cake Ingredients
Sourdough Discard– As mentioned above, this cake is made with sourdough discard. It adds delicious flavor and is a fun way to use it up.
Flour– Any all purpose flour works for this cake.
Baking Powder– Because there sourdough does not add any rise to this cake, baking powder is what will make the cake light and fluffy.
Sugar– Granulated sugar and brown sugar are used in this cake. I kept it on the lighter side so that it wasn’t too sweet.
Butter– You can use unsalted or salted butter. I always use salted because I find it is easier and always taste great.
Greek Yogurt– Plain greek yogurt is the star in this recipe that gives the cake the moist incrediblw moist texture.
Eggs-There are just a couple eggs in this cake.
Cinnamon– A hint of cinnamon complments all of the fresh fruit in this recipe so well.
Heavy Cream– Making a fresh whipped cream to top this cake with, adds a light, creamy component to cut the sweetness.
Apricots or Peaches– This cake is delicious made with either apricots or peaches. The apricots will yield a more tnagy and less sweet flavor if that is what you like. While the peaches with give you a sweeter addition to the cake.
Honey– Instead of adding sugar to the fruit filling, I just added a bit of honey for a subtle sweetness with a deeper flavor.
Cornstarch– While this is not absolutely necessary, it does help thicken the apricots/ peaches to llow them to sit nicer on top of the cake.
The Steps
1.Start by preheating your oven to 350F. Grease and line a 9 inch round pan with parchment.
2. Next, add all of the crumble topping ingredients into a small bowl and stir until it forms a nice chunky crumble. I like to just do it with my hands.
3. For the cake, whisk together the flour, baking powder and cinnamon in a medium size bowl.
4. Then whisk together the melted butter, eggs, sourdough discard, vanilla, yogurt and sugar in a separate bowl.
5. Once mixed, add the dry ingredients into the wet and gently fold together until the flour is fully incorporated. Fold in the blueberries.
6. Gently spread the batter into the prepared cake pan. Sprinkle all of the crumble topping over the cake batter, then bake for 50-60 minutes.
7. Allow the cake to cool completely before removing from the pan.
8. While the cake is baking, start by adding the peaches or apricots to a small pot, along with the honey. Cook over medium heat for 5-7 minutes until the fruit becomes jammy.
9. Next whisk together the cornstarch and water and pour this mixture into the fruit. Stir, and allow to cook for a couple more minutes before removing from the heat. Place the filling in the fridge to allow to fully cool before using.
10. Finally, beat the heavy cream with the vanilla and sugar using an electric mixer until stiff peaks form.
11. Once the cake is cool and so is the fruit filling, spread the whipped cream evenly over the cake, leaving a crater in the middle, Then pour the fruit filling on top of the cetner of the cake. Slice into 10-14 pieces and enjoy!
If you give this cake recipe a try, leave a comment or a review below 🙂
Looking for other delicious fruity sourdough recipes to try? Try these ones below!
https://cmbarndominium.com/sweet-and-juicy-peach-sourdough-focaccia-bread/
https://cmbarndominium.com/how-to-make-lemon-blueberry-sourdough-english-muffins/
https://cmbarndominium.com/cinnamon-sugar-sourdough-crackers-with-fruit-salsa/
Moist and falvorful Blueberry Sourdough Cake, baked with a buttery crumble topping, and served with whipped cream and apricot/peach filling on top. Heaven in every bite. * If you love apricots, and a little bit more tang then use aoricots for the filling. If you like something a little bit more sweet, use peaches. *Allow the cake to completely cool before adding the whipped cream and fruit filling. You can bake this cake the day before and leave it covered on the counter. Top with whipped cream and fruit filling right before serving. *If you want to freeze thi cake, do so before you add the whipped crem and fruit filling. 
Blueberry Sourdough Crumble Cake with Apricot or Peach Filling
Ingredients
For the Crumble Topping
For the Whipped Cream
For the Fruit Filling
Instructions
Notes
