A light and tangy breakfast cake combining sourdough starter with fresh blueberries and bright lemon zest for a moist, flavorful morning treat.

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup sourdough starter or discard

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1/2 cup milk or buttermilk

1 1/2 cups fresh blueberries

1 teaspoon vanilla extract

1 tablespoon coarse sugar

1. Preheat oven to 350°F (175°C) and grease or line a 9-inch pan

2. Toss blueberries with 1 tablespoon flour and set aside

3. Whisk together remaining flour, baking powder, and salt

4. Beat butter and sugar until pale and fluffy

5. Add eggs one at a time, then stir in sourdough starter

6. Mix in lemon zest, lemon juice, and vanilla extract

7. Alternate folding in dry ingredients and milk until just combined

8. Gently fold in floured blueberries

9. Pour batter into pan, sprinkle coarse sugar on top, and bake 35-40 minutes until a toothpick comes out mostly clean

10. Cool in pan 10 minutes, then transfer to a wire rack

Keywords: sourdough, lemon, blueberry, breakfast cake, sourdough starter, baking, morning treat, sourdough discard