Sourdough Blueberry Crumb Cake

theclevercarrot.com

Tatia Veltkamp

subheading: For the Blueberries:

1 heaping cup of fresh blueberries

Powdered sugar, plus more to serve

subheading: Crumble Topping:

¼ cup ( 50g) sugar

½ cup ( 100g) light brown sugar

1 ½ cups ( 180g) all purpose flour, spooned and leveled

Rounded ½ tsp cinnamon (use 1 tsp for more flavor)

Pinch of fine sea salt

8 tbsp or 1 stick ( 113 g) salted butter, cut into small cubes, cold

subheading: Wet Ingredients:

8 tbsp or 1 stick ( 113 g) salted butter

1 cup ( 200 g) sugar

1 large egg

½ cup ( 120g) leftover sourdough starter discard (see note below)

subheading: Dry Ingredients:

2 cups ( 240 g) all purpose flour, spooned and leveled

1 tsp. baking powder

½ tsp baking soda

¼ tsp fine sea salt

½ cup ( 120g) sour cream

Directions at theclevercarrot.com

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