Sourdough Blueberry Buckle- Boy Bait Coffee Cake

If you are looking for a soft coffee cake, each bite filled with blueberries and topped with a sweet crunchy streusel, look no further. This sourdough blueberry buckle is all that and so much more. The sourdough base adds just a whisper of savory flavor which helps to balance out the sweet cake and topping. The blueberries are juicy and tender. The topping has a hint of cinnamon to enhance the flavors of the berries and cake.

It is perfect for breakfast along side a cup of coffee or tea. It can be served as a dessert, or even packed into a lunch. And it can be enjoyed all year ’round!

Boy Bait?

Back in 1954 there was a Pillsbury baking contest. Renny Powell won second place in the junior division with her submission of “blueberry boy bait”. She gave this sweet treat its name because of its “habit-forming effect on young men”.

Now, I cannot promise that this will attract all the young men to your front door, but who knows! There is that saying that the quickest way to a man’s heart is through his stomach. Whip up a pan of sourdough blueberry buckle and test out if young Renny was onto something.

Benefits of sourdough

If you are new around here, you will soon see that most of my baked goods contain sourdough. It just adds such a richness of flavor to them. The natural yeasts and bacteria in the starter also help to break down the flour making it easier to digest.

There are many people who are sensitive to wheat but can have sourdough when it has been long fermented. This recipe has that option, and it adds almost nothing to the prep time other than tucking it into the fridge until it is ready to bake! 

If you want to learn more about sourdough without it being so overwhelming, check out The Art of Sourdough. It is an e-book I wrote that walks through each step of the sourdough process making it simple and as stress free as possible.

Tools

9 inch glass pan – I used a round one for this recipe, but the square also looks so cute!

Stand mixer – If your butter is soft enough this can also be made by hand. But I love my kitchen aid, and it makes it so much faster.

Bowls – These glass ones are my favorite!

Measuring cups

Measuring spoons

Wooden spoon or spatula

Ingredients

Cake:

Flour: Regular all purpose is what I use, and it turns out perfectly every time.

Baking powder: Double acting baking powder is ideal. This just means it activates twice. Once when it is combined with liquid in the batter, and again when it is baked. This is especially important if choosing the long ferment option.

Salt: I add salt to everything, especially baked goods since it enhances the flavors of whatever it is paired with. I use sea salt for the extra minerals, and this is my favorite brand. 

Sugar: Regular organic white sugar is what I have used. Maple sugar, and coconut sugar would also work beautifully, the flavor will be a little different depending on the sweetener used.

Butter: I think butter adds so much more flavor than shortening and gave me much better results than coconut oil. Salted or unsalted work in this recipe.

Vanilla: This just adds an extra layer of flavor and a touch of sweetness without actually adding more sugar.

Egg: This acts as a binding agent and keeps the cake moist.

Sourdough discard: If doing a quick bake, active starter can be used with the addition of 1-2 Tbsp. of milk. But if doing the long ferment option use the discard so the flavor is not yeasty.

Milk: This keeps it hydrated and soft. I like to use whole milk, but other milks can be substituted as well.

Blueberries: Fresh or frozen can be used. If baking frozen the bake may take a few minutes longer due to the extra moisture. Check the baking tips down below for tricks when baking with frozen berries. 

Streusel

Sugar: Organic white sugar works great. Brown sugar is also wonderful.

Flour: This keeps it from getting too crunchy and melting into the cake as it bakes.

Cinnamon: Adds just a hint of warmth to the topping and enhances the flavors of the berries.

Salt: Also enhances the flavors.

Butter: This should be very soft so it can create a paste. The end result should not be crumbly.

Let’s get baking!

Streusel

Start by combining the sugar, flour, cinnamon, and salt together for the streusel.

Add in the softened butter and mix by hand until the mixture becomes a slightly crumbly paste. Set aside.

Cake

Combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the sugar and butter until light and fluffy.

Add in the vanilla and egg and beat until well incorporated.

Scrape down the mixer and add in the sourdough discard. Mix.

Scrape the bowl again and mix if needed. This ensures the dough does not have butter or sugar chunks that will affect the bake.

Add half of the flour mixture and mix until just combined.

Mix in the milk until incorporated.

Add the rest of the flour and mix on low until just incorporated. Don’t overmix or the texture will be tough.

Add in the blueberries and mix in by hand. If they are fresh blueberries just mix slowly and gently so they do not all get mashed into the batter. They should all remain whole if at all possible.

Assembly

Grease a 9 inch square pan or circle baking dish.

Pour the batter into the prepared pan and smooth out the surface.

Brake the streusel into small chunks and create an even layer over top of the cake.

Long ferment option

Cover the dish with plastic wrap or a beeswax wrap. A tea towel can be used but if there are any strong flavors in the fridge it may affect the flavor of the cake.

Place into the fridge for 24-48 hours.

Remove the cake from the fridge and leave it at room temperature while the oven preheats. 

Bake for 40 minutes then check for doneness. Continue baking if needed until a toothpick comes out clean and the top is golden brown.

Quick bake option

After topping with streusel, place into the oven for 35 minutes. Check and continue to bake until a toothpick comes out clean and the top is a lovely golden brown.

Allow to cool for 5-10 minutes before slicing and serving. 

Keys for success

Mixing:

If the batter gets over mixed it will not be a soft tender cake. This is because there is gluten that is naturally in flour. When it is combined with liquid and friction, the gluten strands get longer. This is great for something like an artisan loaf of bread, but not so great for a cake. To keep from over mixing add the first half of the flour and mix until the flour is just incorporated, then add in the liquid and give it a quick mix. The last bit of flour should be mixed in for a minute or less. This ensures the texture of the cake stays soft!

Blueberries:

If you are using frozen blueberries and choosing the long ferment option, the berries will thaw. This will create extra moisture in the cake. That is fine and I have done it before without issue. However, it could cause it to take a little longer to bake. A very simple fix for this, which is optional, is tossing the frozen blueberries in a few tablespoons of flour before adding them into the batter. This thin layer of flour will help to soak up a bit of that excess liquid.

Storing or freezing sourdough blueberry buckle

Store the sourdough blueberry buckle at room temperature of up to five days.

If choosing to freeze it there are a few options. Each slice can be wrapped in plastic wrap then the slices stored in a freezer bag. The other option is storing the whole cake in a freezer bag or glass freezer container. Store for up to three months.

If you enjoyed this recipe, share it with the other sourdough lovers in your life! You can never have too many ways to use up that leftover discard!

 

Yield: 9" pie dish or a 9" square pan

Sourdough Blueberry Buckle

Print

This cake is so soft and tender, filled with juicy blueberries and topped with a crispy crumble. It is a great coffee cake for breakfast or as an after dinner treat.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Cake

• 1 2/3 C. Flour
• 2 tsp. Baking powder
• 1/2 tsp. Salt
• 3/4 C. Sugar
• 4 Tbsp. Butter (soft)
• 1 tsp. Vanilla
• 1 Egg
• 1/2 C. Sourdough discard
• 1/3 C. Milk
• 2 C. Blueberries (fresh or frozen)

Streusel

• 1/3 C Sugar
• 1/2 C Flour
• 1 tsp. Cinnamon
• 1/8 tsp. Salt
• 4 Tbsp. Butter (soft)

Instructions

1. Preheat to oven to 360.
2. To make the streusel mix the sugar, flour, cinnamon, and salt together.
3. Add in the softened butter and mix until the mix forms a thick past like texture. Set aside.
4. To make the cake, add flour, baking powder, and salt to a bowl. Mix and set aside.
5. In the bowl of a stand mixer beat the sugar and butter until fluffy.
6. Add the vanilla and egg to the butter mixture and beat until well incorporated.
7. Scrape down the bowl and add mix in the sourdough discard.
8. Add half of the flour mixture and mix. Add in the milk and mix again.
9. Scrape the bowl and add the last of the flour mixture until just incorporated. Don't overmix.
10. Mix in the blueberries by hand.
11. Grease or butter a 9 inch square or circle baking dish.
12. Pour in the batter and smooth out.
13. Break the streusel into small chunks and create an even layer on top of the cake. (Check notes for long ferment instructions*)
14. Bake for 35 minutes and check for doneness by inserting a toothpick into the center of it. It is done when the toothpick comes out clean. Continue baking for 5-10 more minutes if needed.
15. Allow to cool for at least five minutes before cutting and serving.
16. Store covered at room temperature for up to five days.
17. Enjoy!

Notes

Long ferment

To make this a long ferment recipe, simply wrap up the cake once it is made and assembled and place it in the fridge overnight or for 24 hours. Before baking remove the blueberry buckle from the oven while the oven preheats. Bake for 40 minutes then check it for doneness.

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