This post may contain affiliate links. See our disclosure policy.

What could be more welcome at the breakfast table than a warm coffee cake made with freshly milled flour?

This sourdough blueberry streusel coffee cake is lightly sweet, tender, and filled with juicy blueberries. A buttery cinnamon streusel gives it that classic bakery-style finish.

Serve it with your morning coffee, share it at brunch, or enjoy a slice as an afternoon treat.

Why Bake with Fresh-Milled Flour?

Simply put, it is much more nutrient-rich.

When wheat is milled and the bran and germ are removed to create all-purpose flour, most of the fiber, vitamins, minerals, and healthy fats are lost. What remains is mostly starch and some protein. Because starch is rapidly broken down into glucose, baked goods made with white flour can cause a much sharper rise in blood sugar compared to whole-grain versions.

Below is a chart listing all of the nutrients contained in the simple, whole wheat berry. It’s amazing!

Check out my blog post here for a more thorough breakdown of the benefits of fresh-milled flours. 

Now that we understand the benefits of freshly milled flour, let’s take a look at which wheat berries work best for baking the perfect coffee cake.

What Type of Wheat Berries Should I Use?

What Makes This Coffee Cake Special

This sourdough freshly milled blueberry coffee cake is a wonderful addition to the breakfast table, an afternoon coffee break, or a special brunch. The cake itself is lightly sweetened and full of flavor, while the buttery streusel topping adds a comforting cinnamon crunch.

Because the recipe uses sourdough starter, it’s also quite versatile. You can bake it right away—which is what I usually do—or allow the batter to rest overnight in the refrigerator to further develop flavor and improve digestibility.

How to Prep the Batter Ahead (Optional)

If you’d like to prepare the batter the night before, mix together all of the batter ingredients except the baking powder, baking soda, salt, and blueberries. Cover the bowl and let the batter rest in the refrigerator overnight.

You can also prepare the streusel topping ahead of time and store it covered in the refrigerator.

In the morning, simply stir the remaining ingredients into the batter, fold in the blueberries, add the streusel topping, and bake as directed.

Now that you’ve seen how versatile this coffee cake can be, let’s gather the simple tools needed to make it.

Tools You’ll Need

• Grain mill
• Mixing bowls
• 8×8 pan
• Kitchen scale or measuring cups & spoons
• Danish whisk & baking spatula
• Cooling rack

Ingredients

• Cake Batter
  • Fresh-milled soft white wheat
  • Active sourdough starter or discard
  • Eggs
  • Milk or buttermilk
  • Sugar
  • Baking powder/soda
  • Salt
  • Vanilla extract
  • Fresh or frozen blueberries
• Streusel Topping
  • Fresh-milled flour
  • Sugar (brown or white)
  • Cinnamon
  • Salt
  • Unsalted cold butter

Step-by-Step: How To Make Fresh-Milled Sourdough Blueberry Streusel Coffee Cake

Step 1: Preheat & Prep

• Preheat oven and prepare pan (grease or line). Mill your soft white wheat berries.

Step 2: Make the Streusel

• Stir together streusel ingredients until crumbly chunks form. I like to use my fingers to crumble the pieces together. Keeping the streusel in fairly large chunks helps it to not disintegrate into the batter as much. Set aside in the fridge to rest.

Step 3: Mix Dry Ingredients

• Whisk together flour, baking powder, baking soda, and salt.

Step 4: Combine Wet Ingredients

• Whisk sourdough starter, eggs, milk (or buttermilk), sugar, and vanilla.

Step 5: Combine Batter

• Add dry ingredients to wet; stir until just combined.
• Let the batter rest for 15-30 minutes, covered.

Step 6: Add Blueberries

• Fold in fresh or frozen blueberries (tossed lightly with flour to prevent sinking).

Step 7: Assemble in Pan

• Spread batter evenly in prepared pan. Sprinkle streusel on top.

Step 8: Bake

• Bake until center is set and top is golden at 350°F for 45-50 minutes.

Step 9: Cool & Serve

• Cool for 20-30 minutes to set before slicing. Great served warm with coffee!

Fresh-Milled Sourdough Blueberry Streusel Coffee Cake

A tender fresh-milled sourdough blueberry coffee cake topped with a buttery cinnamon streusel. Soft white wheat keeps the crumb delicate while sourdough starter adds subtle depth of flavor.

• Prep Time: 20 minutes
• Rest Time: 15–30 minutes
• Bake Time: 45–50 minutes
• Yield: 1 coffee cake
• Pan: 8×8 baking dish

Important: Use a kitchen scale for best results when baking with fresh-milled flour. Gram measurements are the most accurate because freshly milled flour varies in density depending on the grain and milling texture. Cup measurements are provided only as a convenience.

Ingredients

Cake Batter

• 180 g fresh-milled soft white wheat flour (about 1½ cups)
• 7 g baking powder (about 1½ tsp)
• 3 g baking soda (about ¼ tsp)
• 3 g salt (about ½ tsp)
• 100 g sugar (about ½ cup)
• 120 g sourdough starter, active or discard (about ½ cup)
• 180 g milk or buttermilk (about ¾ cup)
• 85 g unsalted butter, melted (about 6 tbsp)
• 1 egg
• 1 tsp vanilla extract
• 150 g blueberries, fresh or frozen (about 1 cup), lightly tossed in flour

Streusel Topping

• 90 g fresh-milled soft white wheat flour (about ¾ cup)
• 85 g sugar, brown or white (about ⅓ cup + 1 tbsp)
• 85 g cold unsalted butter, cubed (about 6 tbsp)
• 3 g ground cinnamon (about 1 tsp)
• 1 g salt (about ¼ tsp)

Step 1 – Mill the Flour

Mill soft white wheat berries to produce fresh flour for the recipe. Measure out 180 g for the cake batter and 90 g for the streusel topping.

Step 2 – Prepare the Baking Dish

Grease an 8×8 baking dish or line it with parchment paper.

Step 3 – Make the Streusel

In a bowl combine the flour, sugar, cinnamon, and salt. Add the cold butter in small cubes. Using your fingers or a pastry cutter, work the butter into the flour until no dry flour remains. Break the mixture into small crumbly pieces. Cover and refrigerate while preparing the batter.

Step 4 – Prepare the Batter

Melt the butter and set aside to cool slightly.

In one bowl whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl mix the sugar, sourdough starter, milk, melted butter, egg, and vanilla extract until smooth.

Step 5 – Combine and Rest

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Cover the batter and allow it to rest for 15–30 minutes so the fresh-milled flour can fully hydrate. Preheat the oven to 350°F.

Step 6 – Add the Blueberries

Lightly toss the blueberries in a small amount of flour to help prevent sinking. Gently fold them into the batter until evenly distributed.

Step 7 – Assemble

Pour the batter into the prepared baking dish and smooth the top. Sprinkle the chilled streusel evenly over the batter.

Step 8 – Bake

Bake for 45–50 minutes at 350°F, or until a toothpick inserted into the center comes out clean.

Step 9 – Cool and Serve

Allow the coffee cake to cool for at least 30 minutes before slicing so the crumb can set properly. Serve warm or at room temperature.

Storage

This coffee cake keeps well covered at room temperature for up to 3 days.

For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving & Storing

This coffee cake sits very well, covered, at room temperature for up to 3 days. I personally do not recommend refrigerating it, as that tends to dry out baked goods.

If I were serving this freshly milled sourdough blueberry streusel coffee cake for brunch, I might pair it with:

• Coffee
• Sausage links
• Scrambled eggs
• Fresh tomatoes (when in season)
• Fruit salad

In our home, though, we happily enjoy it at any time of day. That’s one of the best parts of developing recipes for my blog—there always seems to be something delicious around!

While I haven’t tested freezing this coffee cake yet, it should freeze well. You can either bake it first and freeze the finished cake, or assemble the batter and freeze it before baking.

I hope this recipe shows just how simple it can be to place a nourishing and delicious treat on your family’s breakfast table. Whether you bake it right away or allow the batter to ferment overnight, this Fresh-Milled Sourdough Blueberry Streusel Coffee Cake is a lovely addition to any morning.

What is your favorite way to enjoy coffee cake? Let me know in the comments below!

Blessings,

Payton