Sourdough Lemon Blueberry Cake

5 from 1 vote

Sourdough Lemon Blueberry Cake

A 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!

Prep Time25

Cook Time55

Total Time1 20

Course: Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 291kcal

Author: Jessica Vogl

Equipment

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

US Customary - Metric

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!

Video

Notes

To make this cake with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to make changes to any other ingredients.

Nutrition