With warmer weather now here, this Sourdough Lemon Blackberry Cake is exactly what I'm craving! It's a light and zesty cake packed with fresh blackberries and topped with a lemon glaze. The lemon flavor really shines through and is nicely balanced by the sweetness of the berries and the glaze. It's a perfect afternoon treat or dessert for spring and summer!
Why you'll love this recipe
- This easy cake recipe comes together with less than 30 minutes of hands-on time.
- The lemon flavor really shines through and is perfect for spring and summer.
- In a lemon mood? Try this Sourdough Lemon Loaf Cake and these Sourdough Discard Lemon Sugar Cookies.
- Fresh fruit is best, but you can make this recipe with frozen berries if you prefer.
- This recipe is written using blackberries, but you could try it with other berries, too!
- A light lemon glaze is all you need to finish off this cake, and you'll look like a pro - no complicated icing needed.
- This recipe is a perfect afternoon snacking cake or dessert! You might also like this Sourdough Discard Strawberry Cake.
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Ingredients
You'll only need a few things to bring this delicious cake together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Blackberries: This recipe is written using fresh blackberries, but will also work with frozen berries (no need to thaw them before you add them to the batter).
- Craving other blackberry recipes? Try these Blackberry Marshmallows.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, replace the sourdough discard with active starter (200g). You don't need to change any other ingredients in this recipe.
- Use different berries - This recipe is written using blackberries, but also works well with other berries (such as blueberries or raspberries).
- You might also like this Sourdough Lemon Raspberry Loaf Cake.
- Omit the glaze - Not interested in a glaze? Top the cake with some powdered sugar and serve!
How to Make Sourdough Lemon Blackberry Cake
There are only a few key steps to bring this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together the dry ingredients (minus the sugar).
- Step 2: Cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Step 3: Add the remaining wet ingredients. Fold the dry ingredients into the wet ingredients and mix until combined.
- Step 4: Toss the berries in 1-2 teaspoons of flour, then add to the batter. Mix until just combined.
- Step 5: Spread the batter into a 9-inch springform pan.
- Step 6: Bake until golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
- Step 7: While the cake cools, whisk together the ingredients for the glaze.
- Step 8: Spread the glaze over the top of the cake. Slice and serve.
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- Coat your berries in flour to help keep them from sinking to the bottom of the cake.
- Use a springform pan to make it easier to remove the cake from the pan after baking.
- Wait until the cake has completely cooled before adding the glaze (otherwise it will melt right off!).
- Looking for other spring and summer desserts? Try this Sourdough Discard Carrot Cake and this Sourdough Discard Strawberry Galette.
Storage
Refrigerator Storage: The cake can be stored at room temperature for about 24 hours (really, the same day that you bake it). Beyond that, make sure the cake has cooled, then cover and store in the refrigerator for up to 2-3 days.
Freezer Storage: You can also freeze this cake. Make sure it has cooled fully, then slice and transfer to a freezer-safe container and freeze for up to 3 months. When you're ready to serve, thaw overnight in the refrigerator, then let it come to room temperature before serving.
- If you're planning to freeze the whole cake, I would freeze it without the glaze, then pour the glaze over the cake before serving.
Recipe FAQs
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
This is something that will need a bit of testing on my part. The short answer is yes, but generally speaking, you would want to long ferment just a portion of the batter (not the full batter) before baking. I do not recommend letting the full cake batter long ferment for fear that it will not rise correctly when baked.
Yes, you can! You do not need to thaw them before adding to the batter. You will still want to coat them in flour before adding them to the batter to help prevent them from sinking to the bottom of the cake. You may also need to add some extra baking time (5-10 minutes).
More Sourdough Dessert Recipes
If you tried this Sourdough Lemon Blackberry Cake or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Lemon Blackberry Cake
Ingredients
For the Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 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
- 2 Tablespoons lemon zest
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 10-12 ounces fresh blackberries
For the Glaze
- 1 ½ cups confectioner's sugar
- 1 ½ Tablespoons milk non-dairy or regular dairy
- 1 Tablespoon lemon juice
Instructions
- Preheat the oven to 350℉ (180℃). Grease the sides and bottom of a 9-inch springform pan (or 9-inch round cake pan) with cooking spray, then line the bottom with parchment paper. Grease the top of the parchment paper as well.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a hand-held mixer to cream together the softened butter and sugar for 2-3 minutes until pale and fluffy.
- Add the sourdough discard, egg, lemon juice, lemon zest, vegetable oil, and vanilla extract. Mix on low speed until combined. Add the flour mixture and mix just until no dry spots remain.Toss the blackberries in 1-2 teaspoons of flour (to prevent them from sinking in the cake), then fold the blackberries into the batter.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly.
- Bake for 55-60 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.Let the cake cool for 10 minutes, then remove the outer ring of the pan. Let the cake cool fully (at least an hour) before adding the glaze.
- To make the glaze, combine the confectioner's sugar, lemon juice, and milk in a small bowl. Whisk until smooth and combined. The glaze should be pourable, but still a bit thick (you don't want it to just run off the sides of the cake). If needed, add more milk to reach your desired consistency. Slowly pour the glaze over the top of the cooled cake, spreading to the edges with a spatula (it will continue to fall over the edges on its own). Slice and serve.
Jessica Vogl says
This flavor combination is perfect for spring and summer! This recipe will be on repeat at our house!