This one was a big hit, it will be made again for sure. Another good recipe for sourdough discard. Could be breakfast but also could be dessert, or how bout both?

CRUMBLE TOPPING

1/4 cup sugar

1/2 cup brown sugar

1 1/2 cups flour

pinch of salt

1 stick (8 tablespoons) cold butter, cut into small pieces

WET INGREDIENTS

1 stick (8 tablespoons) butter

1 cup sugar

1 egg

1/2 cup sourdough discard

DRY INGREDIENTS

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup sour cream

1 heaping cup fresh blueberries

1 tablespoon powdered sugar

1 Preheat oven to 350. Spray 8 x 8″ or 9 x 9″ pan with cooking spray.

2 For crumble topping, add all ingredients to a medium size bowl. Using a pastry blender or two forks, combine ingredients until only small pieces of butter remain.

3 For the cake (wet and dry ingredients), melt butter in in microwave. Beat sugar, egg, and sourdough starter on low for 1 minute. With mixer running, gradually add in warm melted butter.

4 Add flour, baking powder, baking soda, and salt and to ingredients in mixer bowl and beat on low just until combined. Beat in sour cream until smooth. Spread batter into prepared pan.

5 Gently stir blueberries and 1 tablespoon powdered sugar until blueberries are coated in powdered sugar. Sprinkle half the crumb topping over the batter then top with half the blueberries, repeat again with remaining crumb topping and blueberries.

6 Bake 45 – 55 minutes or until toothpick inserted in center comes out clean.

recipe from The Clever Carrot