This delightful sourdough blueberry snack cake is a perfect way to use sourdough discard in a sweet, homemade treat.

Sourdough Blueberry Snack Cake with Crumb Topping 16

It’s bursting with fresh blueberries and topped with a delicious crumb, making it an ideal dessert for any occasion. This recipe is designed for ease and enjoyment, bringing a comforting, bakery-style treat right to your kitchen with minimal fuss.

Get ready to transform your sourdough discard into a truly special dessert that everyone will love. This cake is moist, flavorful, and incredibly satisfying, perfect for a weekend breakfast, an afternoon snack, or a simple dessert after dinner.

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 recipe is a true gem for anyone looking to make a homemade treat without a lot of fuss. It’s perfect for busy parents, new bakers, or anyone who wants to put their sourdough discard to good use in a delicious way. The beauty of this snack cake lies in its simplicity and versatility. It’s not overly sweet, allowing the natural tang of the sourdough and the burst of fresh blueberries to shine through. You can serve it for breakfast with a cup of coffee, as a delightful afternoon pick-me-up, or as a light dessert. It’s also fantastic for potlucks or family gatherings because it’s easy to transport and universally loved. The crumb topping adds a lovely texture and extra sweetness that makes every bite irresistible.

Everything You Need To Make This Recipe Without Stress

This section outlines all the simple ingredients you’ll need to create this fantastic sourdough blueberry snack cake. Most of these items are likely already in your pantry, making this a convenient recipe to whip up on a whim.

INGREDIENTS:

1 ½ cups all-purpose flour, plus 2 tablespoons for blueberries
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sourdough discard (unfed, at room temperature)
½ cup milk (any kind works)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 ½ cups fresh blueberries

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

For the flour, all-purpose is ideal, but you can certainly use a 1:1 gluten-free flour blend if you need to accommodate dietary restrictions. For the milk, whole milk provides the richest flavor, but skim or plant-based milks like almond or oat milk will also work well. If you don’t have fresh blueberries, frozen blueberries can be used; just don’t thaw them before tossing them in flour, and they might bleed a little more color into the batter. For the butter, unsalted is preferred for better control over the salt content, but if you only have salted, simply reduce the added salt in the cake batter by a tiny pinch.

Time Needed From Start To Finish

This recipe is wonderfully efficient, making it a great choice for when you want a homemade treat 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 sourdough blueberry snack cake is straightforward, and these steps will guide you to a perfect result.

Prepare your baking dish 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 1 ½ cups all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until smooth.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are perfectly fine.
Prepare and fold in blueberries: In a small bowl, toss the fresh blueberries with the remaining 2 tablespoons of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the cake batter.
Make the crumb topping: In a small bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, and ¼ cup packed light brown sugar. Add the cold, diced butter. Using your fingertips or a pastry blender, work the butter into the flour mixture until coarse crumbs form.
Assemble and bake: Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the batter.
Bake the cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The crumb topping should be golden brown. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough blueberry snack cake is delicious on its own, but there are many ways to customize it or serve it to make it even more special for your family and guests.

For a different fruit experience, you can swap out the blueberries for other berries like raspberries, blackberries, or a mix of all three. Chopped peaches or diced apples would also be lovely additions, especially if you add a pinch of cinnamon to the batter. If you don’t have fresh fruit, frozen mixed berries work well – just remember not to thaw them first. For a citrusy twist, add the zest of one lemon or orange to the cake batter. This brightens the flavor beautifully and complements the blueberries.

When serving, a simple dusting of powdered sugar makes the cake look elegant. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream is always a hit. A drizzle of homemade lemon glaze (powdered sugar mixed with a little lemon juice) would also be fantastic. This cake is perfect for a casual brunch spread, alongside coffee or tea, or as a comforting dessert after a family meal. For kid-friendly fun, let them help sprinkle the crumb topping, or offer small bowls of extra berries or a light yogurt dip on the side.

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.

One frequent mistake is overmixing the batter. When you combine the wet and dry ingredients, stir *just* until the flour streaks disappear. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a tender one. A few lumps are perfectly acceptable.

Another common issue is blueberries sinking to the bottom. This is why the recipe instructs you to toss the blueberries with a couple of tablespoons of flour before adding them to the batter. The flour creates a light coating that helps the berries suspend more evenly throughout the cake. Skipping this step often results in a layer of blueberries at the bottom of your pan.

Not preheating the oven properly can also affect the cake’s texture and rise. Always ensure your oven is fully preheated to the specified temperature before placing the cake inside. An oven that isn’t hot enough can lead to a cake that doesn’t rise well and has a gummy texture.

Finally, undercooking the cake is a common error. Always use the skewer test: insert a wooden skewer or toothpick into the center of the cake. If it comes out clean (without wet batter attached), the cake is done. If it comes out with wet crumbs, continue baking for a few more minutes and test again.

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 for as long as possible.

Once the cake has cooled completely, store it at room temperature in an airtight container for up to 3-4 days. This helps maintain its moisture and prevents it from drying out. If you live in a very warm or humid climate, or if you want to extend its shelf life, you can store it in the refrigerator for up to a week. Just be aware that refrigeration can sometimes slightly alter the texture, making it a little denser.

For longer storage, this snack cake freezes beautifully. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. To enjoy, simply thaw slices at room temperature or warm them gently in the microwave or oven until heated through. Reheating in a toaster oven can help crisp up the crumb topping again.

You can also prepare certain components ahead of time. The crumb topping can be made a day or two in advance and stored in the refrigerator in an airtight container. This saves a few minutes on baking day and makes the process even quicker.

Questions People Always Ask Before Making This Recipe

Here are some

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.