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Blueberry Sourdough Cake

This Blueberry Sourdough Cake is the perfect way to use up your sourdough discard while treating yourself to a moist, flavorful dessert. Bursting with juicy blueberries and a hint of tangy sourdough, it’s easy to make and even easier to love. Whether you’re enjoying it with a cup of coffee or sharing it with friends, this cake is a delightful twist on a classic favorite!
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 pieces

Equipment

  • 1 9x9 baking dish lined with parchment paper and sprayed with cooking spray
  • 1 stand or hand mixer

Ingredients
 

  • 180 grams or 1 ½ cups all-purpose flour plus additional for blueberries
  • 10 grams or 1 tablespoon cornstarch
  • 4 grams or ½ teaspoon baking soda
  • 6 grams or 1 teaspoon baking powder
  • 4 grams or ½ teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 200 grams or 1 cup granulated sugar plus additional for topping
  • 2 eggs
  • 90 grams or ½ cup whole milk
  • 170 grams or ¾ cup sourdough discard
  • 2 teaspoons vanilla extract
  • 2 ½ cups fresh or frozen blueberries

Instructions

  • Preheat the over to 350°F and prepare a 9x9 in baking dish by lining it with parchment paper and spraying the paper with cooking spray.
  • In a mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
    180 grams or 1 ½ cups all-purpose flour plus additional for blueberries, 10 grams or 1 tablespoon cornstarch, 4 grams or ½ teaspoon baking soda, 6 grams or 1 teaspoon baking powder, 4 grams or ½ teaspoon salt
  • In the bowl of a stand mixer use the paddle attachment on medium-low speed to cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, completely incorporating the first egg before adding the next.
    6 tablespoons unsalted butter, 200 grams or 1 cup granulated sugar plus additional for topping, 2 eggs
  • Add in the milk, sourdough starter, and vanilla extraxt and mix until everything is incorporated together.
    90 grams or ½ cup whole milk, 170 grams or ¾ cup sourdough discard, 2 teaspoons vanilla extract
  • With the mixer on low, start adding the flour a large spoonful at a time until you’ve added all the flour. Don’t worry if all the flour is not mixed in yet.
  • In the bowl you had your flour mixture in, toss the blueberries with another ⅓ cup of all-purpose flour until they are all well coated. Add the blueberries to your mixing bowl and gently fold them in along with any remaining dry flour in the mixture.
    2 ½ cups fresh or frozen blueberries
  • Once everything is well incorporated, pour the batter into the prepared baking dish and sprinkle about 2 tablespoons of granulated sugar over the top of the batter.
  • Bake at 350°F for 45-50 minutes. You want the top to be golden brown and a toothpick or cake tester to come out cleanly after inserted in the center.
  • Cool completely, optionally top with your favorite icing, serve, and enjoy!
Nutrition Facts
Blueberry Sourdough Cake
Amount per Serving
Calories
336
% Daily Value*
Fat
 
10.25
g
16
%
Saturated Fat
 
5.5
g
34
%
Cholesterol
 
69
mg
23
%
Sodium
 
50
mg
2
%
Carbohydrates
 
55
g
18
%
Fiber
 
1
g
4
%
Sugar
 
29.5
g
33
%
Protein
 
4.9
g
10
%
Vitamin A
 
217.5
IU
4
%
Vitamin C
 
4.4
mg
5
%
Calcium
 
17.5
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.