This sourdough lemon blueberry breakfast cake is about to become your new favorite way to start the day, or even enjoy a delightful afternoon treat.

Sourdough Lemon Blueberry Breakfast Cake: Easy Discard Recipe! 16

It’s incredibly simple to whip up, especially since it uses sourdough discard, meaning you don’t have to wait for active starter to enjoy its wonderful flavor and tender texture.

Imagine a light, fluffy cake bursting with juicy blueberries and bright, zesty lemon notes. This recipe delivers all that and more, making it perfect for busy mornings, weekend brunches, or a sweet pick-me-up any time.

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 for a delicious, low-fuss baking project. It’s perfect for beginner bakers because it doesn’t require any complicated techniques or special equipment. Families will adore it because it’s packed with flavor that appeals to both kids and adults, and it comes together quickly enough for a weeknight dessert or a special breakfast on the fly. The use of sourdough discard isn’t just about reducing waste; it also contributes to an incredibly tender crumb and a subtle tang that perfectly complements the sweet blueberries and tart lemon. Serve it warm with a cup of coffee for a cozy morning, or as a delightful dessert after dinner.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this breakfast cake is straightforward, using items you likely already have in your pantry and fridge. The beauty of this recipe lies in its simplicity and the way each component contributes to a harmonious and delicious outcome.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sourdough discard (unfed, at room temperature)
½ cup milk (any kind)
¼ cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
Zest of 1 large lemon
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

For the flour, standard all-purpose works wonderfully here, providing a soft texture. If you prefer, you can use a gluten-free all-purpose blend, though results may vary slightly. Any type of milk will do, whether it’s whole milk, 2%, or even a non-dairy alternative like almond or oat milk. For the butter, if you only have salted butter, simply omit the added salt in the recipe. Fresh lemon zest is highly recommended for the brightest flavor, but if you’re in a pinch, a good quality lemon extract can be used sparingly (about ¼ teaspoon), though it won’t offer the same depth.

Time Needed From Start To Finish

This breakfast cake is designed for speed and convenience, making it an ideal choice for when you want 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 lemon blueberry breakfast cake is a breeze. Follow these simple steps to achieve a perfectly tender and flavorful result every time.

Prepare Your Baking Pan: 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. This prevents sticking and makes serving much simpler.
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 and the ingredients are evenly distributed.
Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted and cooled butter, large egg, vanilla extract, and lemon zest until well combined. The mixture should be smooth and uniform.
Combine Wet and Dry: 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 lumps are perfectly fine and will result in a more tender cake. Overmixing can lead to a tough texture.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries. If using frozen, do not thaw them; simply add them straight from the freezer. Distribute them evenly throughout the batter.
Transfer to Pan and Bake: Pour the batter into your prepared baking pan and spread it evenly. Sprinkle the remaining 1 tablespoon 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 spring back lightly when touched.
Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10-15 minutes before slicing and serving. This allows the cake to set properly.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough lemon blueberry breakfast cake is fantastic on its own, but there are many ways to customize it and make it even more special. For a kid-friendly twist, you could add a handful of white chocolate chips along with the blueberries – the sweetness pairs wonderfully with the lemon. If you don’t have blueberries, raspberries or chopped strawberries would also be delicious, though they might release a bit more moisture.

For a more decadent breakfast or dessert, consider a simple lemon glaze. Whisk together ½ cup powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth, then drizzle it over the cooled cake. A dollop of whipped cream or a scoop of vanilla ice cream would also be a delightful addition, especially for an afternoon treat. This cake is perfect for a brunch buffet, cut into small squares, or served as a comforting snack with a cup of tea.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls. Knowing these common mistakes can help ensure your sourdough lemon blueberry breakfast cake turns out perfectly every time.

Overmixing the Batter: This is perhaps the most common mistake in baking. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake. Mix only until the wet and dry ingredients are just combined, and a few lumps are still visible.
Not Greasing/Flouring the Pan Properly: If your cake sticks to the pan, it can be frustrating to remove and serve neatly. Always take the time to grease and flour thoroughly, or use parchment paper, especially for square pans.
Using Warm Melted Butter: Adding warm or hot melted butter to the batter can start to cook the egg prematurely, leading to an odd texture. Always ensure your melted butter has cooled to room temperature before incorporating it.
Thawing Frozen Blueberries: If you’re using frozen blueberries, do not thaw them first. Adding them frozen helps prevent them from sinking to the bottom of the cake and also prevents the batter from turning purple.
Opening the Oven Door Too Early: Resist the urge to check on your cake too frequently, especially during the first 20 minutes of baking. Opening the door can cause the temperature to drop, leading to the cake sinking in the middle.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough lemon blueberry breakfast cake fresh and delicious. Once the cake has cooled completely, you can store it at room temperature in an airtight container for up to 2-3 days. This helps maintain its tender texture and prevents it from drying out.

If you need to store it for longer, you can refrigerate it in an airtight container for up to 5 days. However, refrigeration can sometimes slightly alter the texture, making it a bit firmer. To enjoy it warm after refrigeration, simply pop a slice in the microwave for 15-20 seconds.

For making ahead, this cake freezes beautifully. Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, or at room temperature for a few hours, then warm gently if desired.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when making this delightful breakfast cake.

Can I use active sourdough starter instead of discard? While you technically could, this recipe is specifically formulated for discard, which is less active. Using active starter might change the texture and rise slightly, so for best results, stick with unfed discard.
What if I don’t have lemon zest? Lemon zest provides a bright, essential flavor. If you absolutely can’t get fresh lemons, you could try adding a tiny amount (about ¼ teaspoon) of lemon extract, but the fresh zest truly makes a difference.
Can I use frozen blueberries without thawing? Yes, absolutely! In fact, it’s recommended to add them frozen. This helps prevent them from sinking to the bottom of the cake and keeps the batter from turning a blue-ish hue. *

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.