This delightful sourdough lemon blueberry breakfast cake is a perfect way to use your sourdough discard, creating a moist and flavorful treat for any morning.

It’s an easy-to-make sourdough blueberry coffee cake that’s sure to become a family favorite. The bright lemon zest pairs beautifully with the sweet blueberries, all nestled in a tender cake that gets a subtle tang from the sourdough discard.

Whether you’re looking for a special weekend breakfast or a simple treat to brighten a weekday, this recipe delivers. It’s designed to be straightforward, using ingredients you likely already have on hand, and doesn’t require any advanced baking skills. Get ready to enjoy a slice of pure comfort that’s both satisfying and incredibly delicious.

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

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking to incorporate sourdough discard into their baking without a lengthy commitment. It’s perfect for busy parents, new bakers, or anyone who appreciates a delicious homemade treat with minimal fuss. You’ll love how the sourdough discard adds a tender crumb and a subtle depth of flavor without making the cake taste overly “sourdoughy.” The combination of bright lemon and juicy blueberries is a classic for a reason, offering a refreshing contrast that makes each bite exciting. It’s ideal for a leisurely Sunday brunch, a quick grab-and-go breakfast during the week, or even as a light dessert. It’s also a fantastic way to use up that discard that might otherwise go to waste, making it a sustainable and smart choice for your kitchen.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking makes the process smooth and enjoyable. Most of these items are pantry staples, ensuring you can whip up this cake whenever the craving strikes. The sourdough discard is the star here, providing a unique texture and flavor, but it doesn’t need to be active or fed; discard straight from the fridge works perfectly.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar, plus 2 tablespoons for topping
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sourdough discard (unfed, straight from the fridge)
½ cup milk (any kind)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Zest of 1 large lemon
1 cup fresh or frozen blueberries

For the flour, all-purpose is ideal for this recipe, providing a tender crumb. If you’re out of granulated sugar, light brown sugar can be used in the cake batter, though it will give a slightly different flavor profile. For the milk, whole milk offers the richest texture, but 2% or even non-dairy milk like almond or oat milk will work just fine. If you don’t have unsalted butter, salted butter can be used; just reduce the added salt in the recipe by half. Fresh lemon zest provides the best flavor, but if you only have bottled lemon juice, you can add a teaspoon of that to the wet ingredients for a hint of lemon, though the zest offers a more vibrant aroma. When using frozen blueberries, do not thaw them before adding to the batter; toss them directly in to prevent them from bleeding too much color into the cake.

Time Needed From Start To Finish

This cake is designed for efficiency, making it a perfect choice for busy mornings or when you need a quick treat.

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious breakfast cake is straightforward. Follow these steps for a perfect result every time.

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 removal.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, vanilla extract, and lemon zest until well combined and 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; a few lumps are okay. Overmixing can lead to a tough cake.
Fold in blueberries: Gently fold in the blueberries. If using fresh, they can go straight in. If using frozen, toss them with a tablespoon of flour from the measured amount before adding to the batter to prevent them from sinking.
Transfer to pan and bake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the remaining 2 tablespoons of granulated sugar over the top of the batter. This will create a lovely slightly crisp, sweet crust.
Bake until golden: 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 edges slightly pulled away from the sides of the pan.
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 slices.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough lemon blueberry breakfast cake is wonderfully versatile. For a kid-friendly twist, you can add a handful of white chocolate chips along with the blueberries for extra sweetness. If you’re not a fan of lemon, simply omit the lemon zest and add an extra teaspoon of vanilla extract or a dash of almond extract for a different flavor profile. For a richer topping, consider a simple streusel made from equal parts flour, sugar, and cold butter, crumbled over the top before baking.

This cake is perfect served warm or at room temperature. Enjoy it plain with your morning coffee or tea. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream makes it dessert-worthy. A light dusting of powdered sugar just before serving adds an elegant touch. It also makes a fantastic addition to a brunch buffet, easily cut into squares or bars for guests to enjoy.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here are a few to watch out for to ensure your sourdough lemon blueberry breakfast cake turns out perfectly.

Overmixing the batter: This is perhaps the most common mistake in cake baking. Overmixing develops the gluten in the flour too much, resulting in a tough, chewy cake rather than a tender one. Mix until just combined, even if there are a few small lumps.

Not greasing and flouring the pan properly: If your cake sticks to the pan, it can be frustrating to remove and present. Always take the time to grease the pan thoroughly with butter or cooking spray, then dust with a light layer of flour, tapping out any excess. Using parchment paper with an overhang is an even more foolproof method.

Adding frozen blueberries directly to the batter without tossing in flour: Frozen blueberries, when added directly, can sink to the bottom of the cake during baking and also bleed their color excessively. Tossing them lightly in a tablespoon of flour before adding to the batter helps them suspend evenly throughout the cake and minimizes color bleed.

Opening the oven door too early: Resist the urge to check on your cake too frequently, especially in the first 20 minutes of baking. Opening the oven door can cause a sudden drop in temperature, which can lead to the cake sinking in the middle. Wait until at least the minimum bake time before checking for doneness.

Not letting the cake cool sufficiently: While it’s tempting to dive into a warm cake, letting it cool in the pan for the recommended time allows it to firm up and makes for cleaner slices. Cutting it too soon can result in a crumbly mess.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough lemon blueberry breakfast cake stores beautifully, making it an excellent option for meal prepping breakfasts or having a treat ready for unexpected guests.

Storing at room temperature: Once completely cooled, store the cake in an airtight container at room temperature for up to 3-4 days. Placing a paper towel on the bottom of the container and another on top of the cake can help absorb any excess moisture and prevent it from getting soggy.

Storing in the refrigerator: If you live in a warm climate or want to extend its freshness, you can store the cake in an airtight container in the refrigerator for up to a week. Bring individual slices to room temperature or warm them slightly in the microwave before serving for the best flavor and texture.

Freezing for longer storage: This cake freezes exceptionally well. Once completely cooled, slice the cake into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To enjoy, simply thaw a slice at room temperature for a few hours, or warm it gently in the microwave or oven until heated through.

Making it ahead: You can bake

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.