Sourdough Cardamom Blueberry Coffee/Tea Cake

AuthorDesireeCategory, , DifficultyIntermediate

This quick and easy to make sourdough cardamom blueberry cake is so moist and delicious! It's low in sugar and makes a great addition to a brunch or as a great afternoon snack with a cup of tea.

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 1 cup einkorn sourdough starter
 1 cup einkorn flour
  cup unrefined organic coconut oil (make sure it's liquid, if it hard just warm it up for it to melt)
 4 tbsp maple syrup
 1 flax egg (1 Tablespoon of flax seed and 3 Tablespoons of filtered water)
 ½ cup non-dairy milk (I used homemade walnut milk)
 1 tsp apple cider vinegar
 ½ tsp ground cardamom
 1 tsp baking soda
 ¼ tsp sea salt
 1 cup fresh blueberries

1

Preheat the oven to 350 degrees.

2

Make your flaxseed egg by mixing 1 Tablespoon of flaxseed and 3 Tablespoons of filtered water together and set to the side.

3

Make sure your starter has been fed and it's bubbly. After it's feeding it normally takes 4 to 5 hours for it to be bubbly. The starter should be the consistency of a thick pourable pancake batter.

4

In one bowl place the cup of einkorn flour, cardamom, baking soda and sea salt. Whisk all together.

5

Pour a cup of starter into the flour mixture and add the coconut oil, milk, apple cider vinegar, maple syrup and flax seed egg

6

Mix all together and fold in the blueberries.

7

Pour the batter into a lightly greased pan. I used an 11 inch round pan. But you can use a 9 x 12 inch pan if you have that, it might take less time to bake so you might need to adjust the baking time.. Let the batter sit in a warm place for 40 minutes to let rise.

8

Bake at 350 degrees for 30 minutes. Sticking a toothpick in the middle to make sure it comes out clean.

9

Let the cake cool and slice to eat.

Ingredients

 1 cup einkorn sourdough starter
 1 cup einkorn flour
  cup unrefined organic coconut oil (make sure it's liquid, if it hard just warm it up for it to melt)
 4 tbsp maple syrup
 1 flax egg (1 Tablespoon of flax seed and 3 Tablespoons of filtered water)
 ½ cup non-dairy milk (I used homemade walnut milk)
 1 tsp apple cider vinegar
 ½ tsp ground cardamom
 1 tsp baking soda
 ¼ tsp sea salt
 1 cup fresh blueberries

Directions

1

Preheat the oven to 350 degrees.

2

Make your flaxseed egg by mixing 1 Tablespoon of flaxseed and 3 Tablespoons of filtered water together and set to the side.

3

Make sure your starter has been fed and it's bubbly. After it's feeding it normally takes 4 to 5 hours for it to be bubbly. The starter should be the consistency of a thick pourable pancake batter.

4

In one bowl place the cup of einkorn flour, cardamom, baking soda and sea salt. Whisk all together.

5

Pour a cup of starter into the flour mixture and add the coconut oil, milk, apple cider vinegar, maple syrup and flax seed egg

6

Mix all together and fold in the blueberries.

7

Pour the batter into a lightly greased pan. I used an 11 inch round pan. But you can use a 9 x 12 inch pan if you have that, it might take less time to bake so you might need to adjust the baking time.. Let the batter sit in a warm place for 40 minutes to let rise.

8

Bake at 350 degrees for 30 minutes. Sticking a toothpick in the middle to make sure it comes out clean.

9

Let the cake cool and slice to eat.

Sourdough Cardamom Blueberry Coffee/Tea Cake

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