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Sourdough Cardamom Blueberry Coffee/Tea Cake

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

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.

 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

Preheat the oven to 350 degrees.


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


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.


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


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


Mix all together and fold in the blueberries.


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.


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


Let the cake cool and slice to eat.