sourdough dessert

This moist and tender sourdough Bundt cake boasts a rich, buttery vanilla flavor with the subtle tang of sourdough.

Sourdough Bundt Cake

unsalted butter (softened, 226 grams)

sugar (400 grams)

sour cream (240 grams)

sourdough discard (125 grams)

eggs (room temperature)

vanilla extract (10 grams)

all-purpose flour (420 grams)

baking powder (4 grams)

½ teaspoon baking soda (3 grams)

salt (2.5 grams)

whole milk (244 grams)

sugar

milk

Preheat oven to 350 degrees Fahrenheit. Prepare your Bundt pan by oiling and flouring the sides and bottom of the pan.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy. Add sour cream and sourdough discard, mixing until well combined.

Add one egg at a time with the mixer on low, then add vanilla.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

With the mixer on low, alternate adding 1/3 of the dry ingredients and 1/3 of the milk until combined.

Pour into your prepared Bundt pan. Tap on the counter a few times to even it out.

Bake for 50 - 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 - 20 minutes before inverting on a wire rack to cool completely.

Make the glaze by whisking the milk and powdered sugar until smooth, then drizzle over the top.

Tender, buttery crumb bursts with juicy blueberries and is topped with a melt-in-your-mouth, brown sugar, and cinnamon crumb. 

Sourdough Blueberry Coffee Cake

butter (171 grams)

brown sugar (160 grams)

cinnamon (15 grams)

all-purpose flour (140 grams)

butter

sugar (201 grams)

brown sugar (106 grams)

sour cream (full-fat)

eggs

vanilla extract (8 grams)

sourdough starter (active or discard, 113 grams)

milk (354 grams)

salt (7 grams)

baking soda (17 grams)

baking powder (17 grams)

blueberries

all-purpose flour

Prepare the crumb mixture by adding melted and cooled butter, brown sugar, cinnamon, and flour to a medium bowl. Mix until combined, then set to the side.

In the bowl of a stand mixer with a paddle attachment, cream the room-temperature butter, sugar, and brown sugar.

Add the sour cream, eggs, vanilla, sourdough starter, and milk, blending until smooth.

In a separate bowl, combine salt, baking soda, baking powder, and flour. Add these dry ingredients to the wet ingredients, then mix on low speed until just combined. You don't want to overmix the batter.

Preheat the oven to 350 degrees and lightly grease a 9x13 baking dish. Toss the blueberries with two teaspoons of flour to coat, a step that will help them not to sink to the bottom.

Pour half of the cake batter into the baking dish, sprinkle half of the blueberries on top, then follow with half of the crumb mixture.

Gently fold the rest of the blueberries into the remaining batter, then pour over the crumble in the baking dish. Sprinkle the rest of the crumb topping over the top of the batter.

Bake in the preheated oven for 40-50 minutes or until the edges turn golden brown, the center is set, and a toothpick inserted in the middle of the cake comes out clean. Cool on a wire rack before serving.

Just made these and I must say they are absolutely delicious!

I’m terrified but hopeful for this recipe because I’m already well into making it but I’ve only now noticed that the ingredients measurements are completely wrong. 3 cups of flour DOES NOT weigh 420g, and neither a teaspoon of baking soda or baking powder weighs 17g!! ARE YOU KIDDING ME? I’m glad I caught this or I’d have a very gross tasting coffee cake. But now I’m not sure how much to use. A teaspoon? A tablespoon? I’m also not surprised that all the other comments that mentioned the ridiculous weight conversions received no reply. This is obviously just another cut and paste mommy blog full of plagiarized recipes where the “author” doesn’t care to get anything right except the SEO laden content and the affiliate links. I certainly won’t be returning to this site in the future, but now I have to unfortunately try to rescue this recipe.

Turned out wonderful! I made extra crumb topping and it was looking a little too meaty because of the extra 1/4 cup butter I used, but I added more flour until it came together. Wonderful. I had to bake it for an additional thirty minutes because the middle was still jiggly, but overall a really good recipe. Not to sweet! Which is perfect.

Slightly concerned. 

The batter overflowed to the bottom of the oven. It’s still baking at it’s been 60 minutes and the middle is jiggly top is browned. I had to put aluminum foil over and pray it continues to bake without burning. 

Also— I’d revise the melted and cool butter for the crumb topping to know how much of each in directions. Ingredients only say melted butter.

I wish I had used the filling and crumb topping from the original coffee cake recipe that's also listed on here. The crumble topping from this recipe was more like wet paste. It sunk right into the cake and left me with a bare top. And the texture of this coffee cake was more like a regular yellow cake than a dense coffee cake.

Absolutely delicious, everyone in my family loved it. The recipe is large enough for everyone to have seconds.

Flavor of this was amazing. However the entire middle of my coffee cake didn’t cook after an hour and 10 minutes. Toothpick trick came out clean, however the middle was a sloppy mess.  What did I do wrong? I did take the middle and scoop it onto a skillet and made pancakes!

I would give this recipe 10 stars if I could! I’ve made it 3 times now and everywhere I bring it it’s a hit! It is perfectly delicious without being overly sweet. Thank you for this recipe(:

This pumpkin coffee cake is a sweet vanilla crumb seasoned with warm spices and creamy pumpkin puree, topped with a buttery cinnamon crumb.

Sourdough Pumpkin Coffee Cake

butter (171 grams melted)

brown sugar

oil (216 grams)

pumpkin puree

milk (145 grams)

pumpkin spice

baking powder

Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, cinnamon, and flour until well combined. Set aside.

In a separate large bowl or the bowl of a stand mixer with a paddle attachment, add the oil, cane sugar, and brown sugar, blending until smooth.

To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.

In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined. Add these dry ingredients to the wet ingredients, stirring until combined and smooth.

Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly on top. Pour the remaining cake batter over the top, then sprinkle the rest of the crumb mixture evenly.

Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let cool before slicing and serving.

I have made this recipe a few times, and we love it! I use fresh milled flour from hard red wheat and it works beautifully. I have found the crumble is not really crumbly but very wet.  I have been adding extra flour to the crumble is anyone else having this same experience?

Delicious!  I did add cinnamon. But I love cinnamon. Thanks for the recipe!

Excellent!  I have made this cake for several church and family events with raving comments😉!

This is delicious! Thank you for providing the grams. I swapped the entire amount of ap flour for soft white.

Delicious!! Highly recommend. Enjoyed this served in a bowl with milk or ice cream.  So tasty as the milk soaks it up and the cinnamon &amp; sugar&amp; butter is amazing with this cake.

Your recipes are always excellent.   They turn out consistent and are always yummy.  Thank you

Delicious!  My first sourdough cake recipe and it was a hit with my family and friends!  I will make it again!

This is the first recipe I have tried from your site and I will definitely be coming back for more! This was absolutely delicious! My family couldn’t get enough of it. It lasted 2 days then they were asking me to make it again. Thanks for sharing!

This was easy to make. Moist and delicious. I will try other variations too. Thanks!

I will make this again and again. 
It is tasty and substantial but not stodgy. 
Thank you for excellent recipes and straightforward recipe directions.

These Sourdough Shortbread Thumbprint Cookies (also known as Tea Cookies) are buttery, tender shortbread cookies with a sweet dollop of vanilla icing. A nostalgic treat made with sourdough discard—perfect for parties, holidays, or gifting, and easy to freeze or make ahead.

Sourdough Shortbread Tea Cookies

60 g confectioners’ sugar

tsp pure vanilla extract

210 g all-purpose flour

salt

butter (softened)

Tbsp milk

vanilla

Food coloring

In a large bowl, beat butter and confectioners’ sugar until light and fluffy, about 2–3 minutes.

Cream Butter and Sugar

Mix in vanilla extract and sourdough discard until smooth and creamy.

Add Flavor and Discard

In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms. If dough feels too sticky, add up to 2 extra tablespoons of flour.

Add Dry Ingredients

Wrap dough in parchment paper or cover in a bowl. Refrigerate for at least 2 hours (and up to 3 days). This step is essential for easy shaping and perfect texture.

Chill

Roll chilled dough into 1-inch balls and place on parchment-lined baking sheets. Use your thumb or the back of a spoon handle to create a shallow indentation in each cookie.

Shape

Bake at 350°F (175°C) for 10–12 minutes, until edges are just set and bottoms are barely golden. The tops should remain pale and soft.

Bake

Allow cookies to cool completely before filling the centers with icing.

Cool & Fill

Mix together the icing ingredients with an electric mixer until a smooth icing forms. Use food dye to color as desired.

For the Icing:

For a comforting fall dessert, make a delicious pumpkin sourdough bread pudding using stale sourdough. You can trust this kitchen-tested recipe!

Pumpkin Sourdough Bread Pudding

pumpkin puree (or use pureed butternut squash)

heavy cream

sugar (any works; we like coconut palm sugar)

sea salt

tsp pumpkin spice (*see Note 1 to make your own)

tsp vanilla extract (optional)

bread

walnuts (optional)

Preheat oven to 350°F (175°C).

To a medium mixing bowl, add the pumpkin puree, cream, eggs, sugar, salt, spices, and vanilla extract (if using). Stir well to combine. Set aside. 

Put the bread cubes in an 8&quot;x8&quot; baking dish and pour the melted butter over it. Give it a quick stir. If time allows, leave this sitting on the counter for a few minutes, to allow the bread to absorb the butter.

Pour the pumpkin custard and nuts(if you&#39;re using them) over the buttered bread cubes. Stir well to make sure the bread cubes are coated with the custard.

Bake in preheated oven for 25-30 minutes, until the pumpkin custard is set and bread is golden brown.

Serve sourdough bread pudding warm, with ice cream or a drizzle of maple syrup.

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Top Tags

Sourdough Bundt Cake

Sourdough Blueberry Coffee Cake

Sourdough Pumpkin Coffee Cake

Sourdough Shortbread Tea Cookies

Pumpkin Sourdough Bread Pudding

Top 5 sourdough dessert recipes from across the web

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Bundt Cake

Sourdough Blueberry Coffee Cake

Sourdough Pumpkin Coffee Cake

Sourdough Shortbread Tea Cookies

Pumpkin Sourdough Bread Pudding

The most viewed sourdough dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine