Everything Sourdough One-page recipe
Sourdough Blueberry Lemon Cake
A bright sourdough blueberry lemon cake baked in loaf pans with fresh blueberries, lemon zest, and a simple lemon glaze.
- Total time
- About 1 hr 5 min
- Yield
- 2 loaves
- Starter
- Active or discard
- Heat
- 350°F / 177°C
Ingredients
Dry Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sugar
- 1 stick unsalted butter, melted
- 1 tbsp olive oil
- 2 large eggs, room temperature
- 1/2 cup sourdough starter
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Fold In
- 2 cups fresh blueberries
Lemon Glaze
- Lemon juice
- Powdered sugar
Method
Instructions
- Preheat oven to 350°F. Oil two loaf pans.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, mix the sugar, melted butter, olive oil, eggs, sourdough starter, milk, lemon juice, lemon zest, and vanilla until well combined.
- Add the dry ingredients to the wet and stir until just combined — do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes before glazing.
My saved note:
Sweet Bakes - Active or discard
Sourdough Blueberry Lemon Cake
A bright sourdough blueberry lemon cake baked in loaf pans with fresh blueberries, lemon zest, and a simple lemon glaze.
- Total time
- About 1 hr 5 min
- Hands-on
- 20 min
- Yield
- 2 loaves
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- 2 loaf pans
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sugar
- 1 stick unsalted butter, melted
- 1 tbsp olive oil
- 2 large eggs, room temperature
- 1/2 cup sourdough starter
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Fold In
- 2 cups fresh blueberries
Lemon Glaze
- Lemon juice
- Powdered sugar
Method
Step by step
Part 1
Instructions
- Preheat oven to 350°F. Oil two loaf pans.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, mix the sugar, melted butter, olive oil, eggs, sourdough starter, milk, lemon juice, lemon zest, and vanilla until well combined.
- Add the dry ingredients to the wet and stir until just combined — do not overmix. Use: 2 cups flour2 tsp baking powder1/4 tsp baking soda1/2 tsp salt
- Gently fold in the blueberries.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes before glazing.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
A center toothpick comes out clean
Storage
Keep covered at room temperature for up to 2 days, or refrigerate after glazing in a warm kitchen.
Reheat or serve
Serve at room temperature; warm an unglazed slice briefly if desired.
Keep Baking
Related sourdough recipes
Sweet Bakes
Sourdough Banana Bread
Moist, deeply flavored banana bread made with sourdough starter and brown sugar — a quick loaf that comes together in one bowl and bakes up golden and fragrant.
Sweet Bakes
Sourdough Blueberry Lemon Scones
Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.
Sweet Bakes
Sourdough Brownies
Fudgy sourdough discard brownies made with melted chocolate, cocoa powder, and a small square glass pan for thick, rich slices.