This Sourdough Lemon Blueberry Cake is light and bright single-layer cake packed with fresh blueberries and topped with a lemon buttercream frosting. It's a perfect sweet afternoon treat or dessert in the spring or 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, too.
- Fresh blueberries are best, but you can make this recipe with frozen berries if you prefer.
- The lemon buttercream frosting is beautiful, and you can keep it really rustic with this cake - no complicated frosting needed here!
- This recipe is perfect as an afternoon treat or dessert! Looking for other snacking cakes? Try this Sourdough Discard Strawberry Cake and this Sourdough Vanilla Sheet Cake.
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Ingredients
There are only a few key ingredients you'll need to bring this Sourdough Lemon Blueberry 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.
- Fresh blueberries: Fresh berries will work best, but frozen berries will work as well.
- Looking for more blueberry recipes? Try these Sourdough Discard Blueberry Bagels and these Sourdough Lemon Blueberry Scones.
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, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- Use frozen blueberries - You can also use frozen blueberries to make this cake. You do not need to thaw them before adding to the batter (you do still want to toss them in some flour). You'll also likely need to add a few minutes of baking time (5-10 minutes).
- Use different berries - This recipe uses fresh blueberries, but would also work with other berries like raspberries or blackberries.
- You might like this Sourdough Lemon Blackberry Cake, too!
How to Make Sourdough Lemon Blueberry 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 softened butter and sugar until light and fluffy.
- Step 3: Mix in the remaining wet ingredients.
- Step 4: Mix the dry ingredients into the wet ingredients.
- Step 5: Fold in the fresh blueberries.
- Step 6: Spread the batter into a 9-inch springform pan.
- Step 7: Bake until golden and a toothpick inserted in the center comes out clean. Let cool completely.
- Step 8: Spread the cooled cake with the lemon buttercream frosting. Top with a few fresh berries and lemon zest (optional).
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!
- Toss your blueberries in flour to prevent them from sinking to the bottom of the cake. Do this even if you're using frozen berries!
- Let the cake cool fully before adding the frosting, otherwise it will melt right off.
- Looking for more spring and summer dessert recipes? Try this Sourdough Chocolate Zucchini Cake and this Sourdough Lemon Raspberry Loaf Cake, too!
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.
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.
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 Discard Cake Recipes
If you tried this Sourdough Lemon Blueberry 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 Blueberry Cake
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 dairy
- 1 teaspoon vanilla extract
- lemon zest for topping, optional
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, salt, and baking soda. 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, vegetable oil, lemon zest, and vanilla extract. Mix on low speed until combined. Add the flour mixture and mix just until no dry spots remain.Toss the blueberries in 1-2 teaspoons of flour (to prevent them from sinking in the cake), then fold the blueberries into the batter.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly.
- Bake for 50-55 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 frosting.
- To make the frosting, use a hand-held mixer to cream the butter in a medium-sized bowl until light and fluffy, 2-3 minutes. Slowly mix in the confectioner's sugar. Add the lemon juice, milk, and vanilla extract, mixing until fully smooth and incorporated. Add more milk if you feel that the frosting is too thick.
- Spread the cooled cake with a layer of frosting and sprinkle with lemon zest (optional). Slice and serve!
Jessica Vogl says
The flavor combo is delicious and the buttercream frosting really *takes the cake* (pun intended!).