Description

This tender, tangy snack cake transforms sourdough discard into a bright lemon and blueberry bake. With simple pantry ingredients and minimal waste, it yields a moist crumb and bursts of fruit in every bite. Ready in under an hour, it’s perfect for breakfast, snack time, or a light dessert.

Ingredients

Scale

1/2 cup unsalted butter, melted

3/4 cup sugar

2 large eggs

1/2 cup sourdough discard (unfed)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup milk or buttermilk

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a medium bowl whisk together flour, baking powder, salt, and lemon zest.

3. In a large bowl whisk melted butter and sugar until combined, then add eggs one at a time.

4. Stir in sourdough discard, milk, lemon juice, and vanilla until smooth.

5. Gradually fold dry ingredients into wet ingredients without overmixing.

6. Toss blueberries with a teaspoon of flour, then gently fold them into the batter.

7. Spread batter evenly in prepared pan and smooth the top.

8. Bake for 30–35 minutes until golden and a toothpick comes out with a few moist crumbs.

9. Let cake rest in pan 10 minutes, then lift out and cool completely on a rack.

10. Dust with powdered sugar or drizzle with lemon glaze before serving.

11. Store in an airtight container at room temperature for up to two days or refrigerate for up to five days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: snack
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 square

Keywords: sourdough, lemon, blueberry, snack cake, discard starter, sourdough discard recipes, blueberry snack cake, lemon blueberry cake