This delightful sourdough blueberry snack cake is perfect for a quick dessert, offering a not-too-sweet treat that’s bursting with fresh blueberry flavor. It’s an easy sourdough discard baking recipe, ideal for using active sourdough and creating a delicious dessert that comes together quickly.
Whether you’re new to sourdough baking or a seasoned pro looking for a simple way to use your discard, this recipe is a fantastic choice. It delivers a tender, moist cake with a lovely tang from the sourdough, beautifully complemented by juicy blueberries.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sourdough Blueberry Snack Cake
- Total Time: 40-45 minutes
- Yield: 1 8x8-inch cake 1x
Description
This delightful sourdough blueberry snack cake is perfect for a quick dessert, offering a not-too-sweet treat that’s bursting with fresh blueberry flavor. It’s an easy sourdough discard baking recipe, ideal for using active sourdough and creating a delicious dessert that comes together quickly. Whether you’re new to sourdough baking or a seasoned pro looking for a simple way to use your discard, this recipe is a fantastic choice. It delivers a tender, moist cake with a lovely tang from the sourdough, beautifully complemented by juicy blueberries.
Ingredients
Instructions
1. Prepare Your Baking Pan and Oven: Begin by preheating your oven to 375 F (190 C). Lightly grease and flour an 8×8-inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This prevents sticking and makes cleanup simpler.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 cup of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This step ensures proper leavening throughout the cake.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the active sourdough discard, milk, melted butter, egg, and vanilla extract until well combined and smooth. The sourdough discard should be at room temperature for easier mixing.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
5. Prepare and Fold in Blueberries: In a small bowl, gently toss the fresh blueberries with the extra tablespoon of all-purpose flour. This light coating helps prevent the blueberries from sinking to the bottom of the cake during baking. Carefully fold the floured blueberries into the cake batter until they are evenly distributed.
6. Bake the Cake: Pour the batter into your prepared 8×8-inch baking pan and spread it evenly. Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.
7. Cool Before Serving: Once baked, remove the cake from the oven and place it on a wire rack to cool in the pan for about 10-15 minutes. This allows the cake to set before you attempt to remove it. After partial cooling, you can lift the cake out of the pan using the parchment paper overhang and let it cool completely on the wire rack before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, blueberry, snack cake, dessert, easy, discard, baking, sweet treat, fruit, cake
What You’ll Love About This Quick And Easy Recipe
You’ll absolutely adore this sourdough blueberry snack cake for its sheer simplicity and incredible flavor. It’s designed for busy home cooks who want to whip up something special without spending hours in the kitchen. This recipe is perfect for using up that sourdough discard that accumulates in your fridge, transforming it into a delicious dessert rather than letting it go to waste. It’s also “not too sweet,” making it an excellent choice for those who prefer a more balanced flavor profile in their baked goods, allowing the natural sweetness of the blueberries and the subtle tang of the sourdough to shine through. This cake is wonderfully versatile and can be served for breakfast, brunch, an afternoon snack with coffee, or as a light dessert after dinner. Its unfussy nature makes it ideal for family meals, potlucks, or simply a treat to enjoy on a quiet afternoon. Kids and adults alike will appreciate the tender crumb and the juicy bursts of blueberries in every bite.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this snack cake is straightforward, using common pantry staples alongside your sourdough discard. The beauty of this recipe lies in its accessibility; you won’t need any exotic items or special equipment beyond standard baking tools. We’re focusing on fresh, simple ingredients that combine to create a truly satisfying and flavorful cake.
INGREDIENTS:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup active sourdough discard (100% hydration, unfed)
- 1/2 cup milk (any kind)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for dusting blueberries)
For the flour, standard all-purpose works perfectly here, providing a tender crumb. If you prefer, you can use unbleached all-purpose flour. The sugar amount is intentionally kept moderate to ensure the cake isn’t overly sweet, letting the natural fruit flavor come through. For the milk, whole milk will give you a richer cake, but 2% or even a non-dairy milk like almond or oat milk will work just as well without significantly altering the texture. When it comes to butter, unsalted is always preferred in baking to control the salt content, but if you only have salted, simply reduce the added salt in the recipe by half. Fresh blueberries are highly recommended for their vibrant flavor and texture, but frozen blueberries can be used; just don’t thaw them first and toss them with the flour as directed.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those days when you crave a homemade treat but are short on time.
- Preparation Time: 15 minutes
- Baking Time: 25-30 minutes
- Total Time: 40-45 minutes
The hands-on prep work is minimal, primarily involving mixing the wet and dry ingredients separately before combining them. The baking time is also relatively short, ensuring you can enjoy a warm slice of cake in under an hour from start to finish.
How To Make It Step By Step With Visual Cues
Creating this delicious sourdough blueberry snack cake is a breeze with these clear, simple steps. You’ll be enjoying a warm slice in no time!
- Prepare Your Baking Pan and Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease and flour an 8×8-inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. This prevents sticking and makes cleanup simpler.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 cup of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This step ensures proper leavening throughout the cake.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the active sourdough discard, milk, melted butter, egg, and vanilla extract until well combined and smooth. The sourdough discard should be at room temperature for easier mixing.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
- Prepare and Fold in Blueberries: In a small bowl, gently toss the fresh blueberries with the extra tablespoon of all-purpose flour. This light coating helps prevent the blueberries from sinking to the bottom of the cake during baking. Carefully fold the floured blueberries into the cake batter until they are evenly distributed.
- Bake the Cake: Pour the batter into your prepared 8×8-inch baking pan and spread it evenly. Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.
- Cool Before Serving: Once baked, remove the cake from the oven and place it on a wire rack to cool in the pan for about 10-15 minutes. This allows the cake to set before you attempt to remove it. After partial cooling, you can lift the cake out of the pan using the parchment paper overhang and let it cool completely on the wire rack before slicing and serving.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough blueberry snack cake is incredibly adaptable, making it a fantastic base for various flavor combinations and serving styles. For a simple twist, you can swap out the blueberries for other berries like raspberries or chopped strawberries, or even a mix of berries. If you’re looking for a citrusy kick, add a teaspoon of lemon zest to the batter along with the wet ingredients – lemon and blueberry are a classic pairing. For a hint of spice, a quarter teaspoon of ground cinnamon or nutmeg can be a lovely addition.
When it comes to serving, this cake shines in its simplicity. It’s perfect on its own, perhaps with a dusting of powdered sugar for a touch of elegance. For a more decadent treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of maple syrup or a light lemon glaze (made from powdered sugar and lemon juice) can also elevate the flavors. For a family-friendly brunch, cut it into squares and arrange it on a platter alongside fresh fruit and yogurt. It’s also an excellent addition to a casual potluck or picnic, as it travels well and is easy to eat with your hands. Kids often love it as an after-school snack, and you can even pack a slice in their lunchboxes for a sweet surprise.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this sourdough blueberry snack cake, a few common mistakes can impact the final result. Being aware of these can help you achieve perfect results every time.
One frequent slip-up is overmixing the batter. When you combine the wet and dry ingredients, stir only until they are just incorporated. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a tender, moist one. A few small lumps in the batter are perfectly normal and will bake out.
Another common issue is blueberries sinking to the bottom. This often happens if the blueberries are too wet or not properly coated. Tossing them with a tablespoon of flour before adding them to the batter creates a light barrier that helps them suspend evenly throughout the cake as it bakes. If using frozen blueberries, do not thaw them; use them directly from the freezer and toss them with flour.
Incorrect oven temperature can also cause problems. An oven that’s too hot can burn the outside while leaving the inside undercooked, while an oven that’s too cool can result in a dense, pale cake. It’s a good idea to use an oven thermometer to ensure your oven is accurately preheated to 375°F (190°C).
Finally, not letting the cake cool sufficiently before slicing can lead to it falling apart. While it’s tempting to dig in immediately, allowing the cake to cool in the pan for 10-15 minutes, and then completely on a wire rack, allows the structure to set properly. This ensures clean slices and a better texture.
How To Store It And Make It Ahead Without Ruining Texture
This sourdough blueberry snack cake is delightful fresh from the oven, but it also stores beautifully, making it a great option for enjoying over a few days or for making ahead.
To store
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
