Blueberry Lemon Sourdough Cake (Printer-friendly)

Tangy cake with fresh blueberries, lemon zest, and sourdough starter, topped with a sweet lemony drizzle.

# Required Ingredients:

→ Cake

01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1/2 cup active sourdough starter, unfed or discard
06 - 1/4 cup whole milk
07 - 1 teaspoon vanilla extract
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon baking powder
11 - 1/4 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1 1/4 cups fresh blueberries, plus extra for garnish

→ Icing Drizzle

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 10-inch oven-safe skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in sourdough starter until combined.
05 - Add half of the flour mixture, mixing until just incorporated. Add milk, then remaining flour mixture, stirring gently but thoroughly.
06 - Fold in blueberries with a spatula, being careful not to overmix.
07 - Pour batter into prepared skillet and spread evenly. Sprinkle additional blueberries on top if desired.
08 - Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
09 - Cool in skillet for 15 minutes.
10 - Whisk powdered sugar with lemon juice to form a thick but pourable icing. Drizzle over the cooled cake.
11 - Slice and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • You get to use up sourdough discard instead of feeling guilty about tossing it.
  • The texture is impossibly tender and stays that way for days because of the starter's magic.
  • Lemon and blueberries together taste like spring, no matter what season it actually is.
  • It bakes in a skillet, which means less cleanup and more drama when you bring it straight to the table.
02 -
  • Don't skip the cooling time in the skillet—it sounds short, but those 15 minutes let the structure set just enough so the cake doesn't fall apart when you cut it.
  • If your sourdough starter is very thick and stiff, thin it with a splash of milk before adding it, so the batter stays the right consistency.
  • The icing should be thick enough to cling to the cake but thin enough to drizzle—if it's too stiff, whisk in more lemon juice a few drops at a time.
03 -
  • Room-temperature ingredients mix more smoothly and create a more uniform crumb—take your eggs, milk, and butter out of the cold about an hour before you start.
  • If you don't have fresh lemon juice, you can use bottled, but fresh always tastes brighter and makes the icing taste like it actually means something.
  • A cast iron skillet that's been preheated in the oven before you pour in the batter will give you a slightly crispier, more caramelized bottom edge that people will remember.
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