This delightful sourdough blueberry snack cake is a perfect way to use your sourdough discard, creating a moist and flavorful treat that everyone will adore. It’s an ideal homemade blueberry crumb cake for any occasion, from a quick breakfast to an afternoon pick-me-up or a simple dessert.

Sourdough Blueberry Snack Cake: Easy Discard Recipe 16

Discover how effortlessly you can transform your sourdough discard into a tender, fruit-filled cake that’s bursting with flavor. This recipe is designed to be straightforward, ensuring a delicious result even for beginner bakers.

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
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This sourdough blueberry snack cake is a true kitchen hero for so many reasons. First and foremost, it’s an incredibly clever and delicious way to utilize your sourdough discard, preventing waste and adding a wonderful depth of flavor to your baking. You don’t need an active, bubbly starter for this recipe; the discard itself provides a subtle tang and contributes to the cake’s tender crumb. It’s perfect for busy parents, new bakers, or anyone looking for a simple yet impressive treat. This cake is versatile enough for a casual family breakfast, a school lunchbox surprise, or a comforting dessert after dinner. Its unfussy nature means you can whip it up on a weeknight or for a weekend brunch without any stress.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this snack cake is simple, as most items are likely already in your pantry. The beauty of this recipe lies in its accessibility and the way it transforms everyday staples into something truly special.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup sourdough discard (unfed, at room temperature)
½ cup milk (any kind)
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
2 tablespoons all-purpose flour (for tossing with blueberries)

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, cold and cut into small pieces

When selecting your ingredients, feel free to use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them; simply toss them with the flour as directed. For the milk, whole milk or 2% milk works wonderfully, but a plant-based milk like almond or oat milk can also be used for a dairy-free option. If you don’t have unsalted butter, salted butter can be used; just reduce the added salt in the recipe by half.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it perfect for those moments when you crave something homemade without spending hours in the kitchen.

Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious sourdough blueberry snack cake is a straightforward process. Follow these steps for a perfectly moist and flavorful treat.

Prepare Your Baking Pan and Oven: Preheat 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 lifting.
Combine Dry Ingredients for the Cake: In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and all ingredients are evenly distributed.
Mix Wet Ingredients: In a separate medium bowl, whisk the egg, sourdough discard, milk, melted butter, and vanilla extract until well combined and smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough cake.
Prepare Blueberries and Fold In: In a small bowl, gently toss the blueberries with the 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake. Carefully fold the floured blueberries into the cake batter until evenly distributed.
Prepare the Crumble Topping: In a small bowl, combine the ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake: Pour the cake batter into your prepared baking pan and spread it evenly. Sprinkle the crumble topping generously over the batter. Bake for 30-35 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 the cake should feel set.
Cool Before Serving: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows it to set properly and makes for cleaner cuts.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough blueberry snack cake is wonderfully versatile and can be adapted to suit different tastes and occasions. For a fun twist, consider adding a teaspoon of lemon zest to the cake batter along with the wet ingredients; lemon and blueberry are a classic pairing. If you’re out of blueberries, feel free to substitute with other berries like raspberries or chopped strawberries, or even a mix of berries. For a touch of nutty flavor, a handful of chopped walnuts or pecans can be added to the crumble topping.

When it comes to serving, this cake is fantastic on its own. However, for a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream makes a delightful accompaniment. It’s also perfect alongside a cup of coffee or tea for an afternoon snack. For a simple breakfast, warm a slice slightly in the microwave. Kids often love this cake as is, but a light dusting of powdered sugar can make it feel extra special without much effort. It’s also a great addition to a brunch spread or a potluck dessert table.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help ensure your sourdough blueberry snack cake turns out perfectly every time.

Overmixing the Batter: This is one of the most frequent mistakes in cake baking. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake instead of a light and tender one. Mix the wet and dry ingredients only until just combined; a few small lumps are fine.
Not Tossing Blueberries in Flour: If you skip this step, your blueberries are likely to sink to the bottom of the cake during baking. The light coating of flour helps them stay suspended throughout the batter, ensuring an even distribution of fruit in every bite.
Using Cold Sourdough Discard: While not as critical as with active sourdough baking, using room temperature discard integrates more smoothly into the batter and contributes to a better texture. If your discard is cold, let it sit out for 30-60 minutes before starting.
Not Cooling the Cake Enough: Slicing into a hot cake can cause it to crumble and fall apart. Allowing it to cool in the pan for at least 15-20 minutes helps the cake set and firm up, making for clean, neat slices.
Over-baking the Cake: Baking the cake for too long can dry it out. Keep an eye on it during the last 5-10 minutes of baking. The toothpick test is your best friend here – when it comes out clean, the cake is done.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough blueberry snack cake fresh and delicious. This cake stores wonderfully, making it an excellent option for meal prepping or enjoying over several days.

To store, allow the cake to cool completely to room temperature. Once cool, you can cover the baking pan tightly with plastic wrap or aluminum foil. Alternatively, transfer individual slices to an airtight container. Store at room temperature for up to 2-3 days. If you live in a very warm or humid climate, or want to extend its freshness, you can store it in the refrigerator for up to 5 days. Just be aware that refrigeration can sometimes slightly alter the texture, making it a bit firmer.

For longer storage, this snack cake freezes beautifully. Once completely cooled, wrap individual slices or the entire cake (if uncut) tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. To enjoy, thaw frozen slices at room temperature for a few hours, or warm gently in the microwave or oven until heated through. Reheating briefly can help restore some of its original tenderness.

Questions People Always Ask Before Making This Recipe

Here are some common questions people have when making this delightful sourdough blueberry snack cake.

Can I use an active sourdough starter instead of discard? Yes, you can, but the flavor

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.