Blueberry Lemon Sourdough Cake (View Print Version)

A moist, tangy cake bursting with fresh blueberries and zesty lemon, finished with a sweet lemon icing drizzle.

# What You'll Need:

→ 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 additional for garnish

→ Icing Drizzle

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

# Method:

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, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in sourdough starter until combined.
06 - Add half of the flour mixture and mix until just incorporated. Add milk, then add remaining flour mixture, stirring gently but thoroughly.
07 - Fold blueberries into batter using a spatula, being careful not to overmix.
08 - Pour batter into prepared skillet and spread evenly. Sprinkle additional blueberries on top if desired.
09 - Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
10 - Cool in skillet for 15 minutes before preparing icing.
11 - Whisk powdered sugar with lemon juice to form a thick but pourable icing consistency.
12 - Drizzle icing over cooled cake. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • The sourdough starter creates a subtle tang that makes the sweetness feel balanced and never cloying.
  • One skillet means minimal cleanup while the cake bakes directly in the pan it's served from.
  • Fresh blueberries burst with juicy pockets of flavor, and the lemon icing adds a professional finishing touch that feels surprisingly easy to execute.
02 -
  • Don't skip the cooling time in the skillet; removing it too early risks the cake falling apart, but leaving it too long causes it to stick.
  • The sourdough starter should be active and bubbly but not necessarily freshly fed; discard that's been in the fridge is actually ideal for this cake.
03 -
  • Room temperature ingredients blend together more smoothly and create a lighter, more tender crumb than cold ingredients pulled straight from the fridge.
  • The icing should be thick enough to hold its shape for a moment but thin enough to flow; if it's too thick, add lemon juice a teaspoon at a time until you reach the right consistency.
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