Description

This easy blueberry sourdough bread cake with lemon combines tangy sourdough discard, sweet blueberries, and bright lemon zest into a soft, bakery-style loaf. Perfect for breakfast or brunch, it uses simple pantry ingredients and a creative sourdough starter discard recipe to deliver a moist crumb and bakery-quality texture.

Ingredients

Scale

1 cup sourdough starter discard

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs, room temperature

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 to 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment paper.

2. In a bowl whisk together flour, baking powder, and salt; set aside.

3. In a mixer bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.

4. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla extract, and sourdough starter discard until smooth.

5. Stir dry ingredients into wet ingredients in two additions, folding gently until just combined.

6. Toss blueberries with a teaspoon of flour, then fold them into the batter to prevent sinking.

7. Pour batter into the prepared pan and smooth the top, then bake for 45 to 55 minutes until a toothpick comes out clean.

8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: easy blueberry sourdough, blueberry lemon cheesecake sourdough, blueberry breakfast cake, sourdough starter discard recipe, lemon blueberry cake, bakery soft sourdough