Blueberry Lemon Sourdough Cake (Printable view)

Moist and tangy blueberry lemon cake enriched with sourdough starter and topped with a sweet lemony icing.

# What You Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1/2 cup active sourdough starter, unfed or discard
06 - 1/4 cup whole milk
07 - 1 teaspoon vanilla extract
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon baking powder
11 - 1/4 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1 1/4 cups fresh blueberries, plus extra for garnish

→ Icing Drizzle

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease a 10-inch oven-safe skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in sourdough starter until combined.
05 - Add half of the flour mixture, mixing until just incorporated. Add milk, then remaining flour mixture, stirring gently but thoroughly.
06 - Fold in blueberries with a spatula, being careful not to overmix.
07 - Pour batter into prepared skillet, spreading evenly. Sprinkle additional blueberries on top if desired.
08 - Bake for 30 to 35 minutes or until golden and a toothpick inserted in the center comes out clean.
09 - Cool in skillet for 15 minutes.
10 - Whisk powdered sugar with lemon juice to form a thick but pourable icing. Drizzle over cooled cake.
11 - Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • Sourdough depth: The sourdough starter adds a subtle tang and tenderness that elevates a simple blueberry cake into something truly memorable.
  • One-pan wonder: Baked and served right in the skillet, this cake means minimal cleanup and maximum presentation impact.
  • Bright citrus flavor: Both lemon zest and fresh lemon juice go into the batter and the icing, delivering a vibrant, zesty punch in every bite.
  • Perfectly moist crumb: The combination of butter, eggs, milk, and sourdough starter creates a rich, moist texture that stays tender even the next day.
  • Vegetarian and approachable: With a medium difficulty level and a 55-minute total time, this recipe is well within reach for any home baker.
02 -
  • Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature before you begin — this ensures a smooth, well-emulsified batter and an even crumb.
  • Do not overmix: Once you add the flour, stir only until just combined. Overmixing develops gluten and results in a dense, tough cake rather than a tender one.
  • Frozen blueberries work: If fresh blueberries are unavailable, use frozen ones straight from the freezer without thawing to prevent excess moisture from bleeding into the batter.
  • Check for doneness: Oven temperatures vary, so start checking at the 30-minute mark by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
  • Icing consistency: Add lemon juice to the powdered sugar gradually; start with 1 tablespoon and add more drop by drop until you reach a thick but pourable drizzle consistency.
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