This Sourdough Lemon Blueberry Cake is a light, single-layer cake bursting with fresh blueberries and finished with a bright lemon buttercream. It makes a lovely afternoon treat or a simple spring and summer dessert.
Why you’ll love this recipe
- This is an easy cake with under 30 minutes hands-on time.
- The bright lemon flavor is front and center—perfect for spring and summer.
- Fresh blueberries work best, though frozen berries can be used if needed.
- The lemon buttercream is simple and pretty; you can keep the finish rustic—no complicated piping required.
- A delightful option for an afternoon snack or a light dessert.
[feast_advanced_jump_to]
Ingredients
You’ll need just a handful of ingredients to make this Sourdough Lemon Blueberry Cake.
- Sourdough discard: Use unfed discard at room temperature. This recipe is written for a starter fed 1:1 (equal parts flour and water). If your starter is maintained at a different ratio, you may need to adjust liquid or flour slightly.
- Fresh blueberries: Fresh berries are preferred for texture and flavor, but frozen can be used—toss them in a little flour so they don’t sink.
See the full ingredient list and quantities in the recipe card below.
Substitutions & Variations
This cake is adaptable. A few easy swaps and variations:
- Active sourdough starter: Replace the discard with 200g active starter and omit the yeast (if the original included yeast). Expect longer rise or rest times if you use active starter.
- Frozen blueberries: Use them straight from the freezer—no thawing required. Toss in 1–2 teaspoons flour before folding in, and add 5–10 minutes to baking time if needed.
- Other berries: Raspberries or blackberries can be used in place of blueberries for a similar result.
How to Make Sourdough Lemon Blueberry Cake
Below are the main steps; the full method is included in the recipe card at the end.
- Step 1: Whisk together the dry ingredients (except sugar).
- Step 2: Cream the softened butter and sugar until pale and fluffy.
- Step 3: Add the sourdough discard and remaining wet ingredients and mix until combined.
- Step 4: Fold the dry ingredients into the wet until just combined.
- Step 5: Toss blueberries with a little flour and fold into the batter.
- Step 6: Spread the batter into a greased 9-inch springform or round pan.
- Step 7: Bake until golden and a toothpick comes out clean. Cool completely before frosting.
- Step 8: Frost with lemon buttercream and garnish with extra berries and lemon zest if desired.
Expert Baking Tips
- Weigh flour and sourdough discard: Metric measurements for these ingredients give the most consistent results—use a kitchen scale if possible.
- Coat blueberries in flour: This helps prevent them from sinking during baking, for both fresh and frozen berries.
- Cool completely before frosting: Frosting a warm cake will cause it to slide off.
Storage
Room temperature: Store the cake covered for up to 24 hours.
Refrigerator: After cooling and frosting, keep the cake covered in the fridge for 2–3 days.
Freezer: Slice and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Recipe FAQs
Yes. Metric measurements are used for precision—especially for flour and sourdough discard—so follow them when possible for consistent results.
Yes. Do not thaw them; coat with a little flour before folding into the batter to reduce sinking. You may need to add 5–10 minutes to the bake time.
More Sourdough Discard Cake Recipes
-
Sourdough Lemon Blackberry Cake
-
Sourdough Lemon Loaf Cake
-
Sourdough Discard Strawberry Cake
-
Sourdough Chocolate Zucchini Cake
If you make this Sourdough Lemon Blueberry Cake, please leave a star rating and a comment to share how it turned out. Happy baking!
Sourdough Lemon Blueberry Cake
Jessica Vogl
Equipment
-
Kitchen scale
-
Hand-held mixer
-
9-inch springform pan
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 4 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg
- ¼ cup lemon juice
- 3 Tablespoons vegetable oil
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla extract
- 10 ounces fresh blueberries
For the Frosting
- ½ cup unsalted butter softened
- 1 ¾ cup confectioner’s sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon milk non-dairy or regular
- 1 teaspoon vanilla extract
- lemon zest for topping, optional
Instructions
-
Preheat the oven to 350℉ (180℃). Grease a 9-inch springform or round pan and line the bottom with parchment; grease the parchment.
-
In a small bowl, whisk flour, baking powder, salt, and baking soda. Set aside.
-
In a large bowl, cream the softened butter and sugar with a hand mixer for 2–3 minutes until pale and fluffy.
-
Add the sourdough discard, egg, lemon juice, vegetable oil, lemon zest, and vanilla. Mix on low until combined, then add the flour mixture and mix just until no dry spots remain. Toss the blueberries in 1–2 teaspoons flour and fold them into the batter.
-
Transfer batter to the prepared pan and smooth the top with a spatula.
-
Bake 50–55 minutes until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes, remove the pan ring, and cool completely (about 1 hour) before frosting.
-
For the frosting, beat the softened butter 2–3 minutes until light. Gradually add confectioner’s sugar, then mix in lemon juice, milk, and vanilla until smooth. Add more milk to thin if needed.
-
Spread frosting over the cooled cake, garnish with lemon zest and extra berries if you like. Slice and serve.