Sourdough Blueberry Lemon Bliss

Name: Sourdough Blueberry Lemon Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups sourdough starter; 1 cup fresh blueberries; 1 lemon, zested and juiced; 1/2 cup sugar; 1/4 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I absolutely love creating delightful treats that mix unexpected flavors, and this Sourdough Blueberry Lemon Bliss is a perfect example. The tangy blueberries combined with the refreshing hint of lemon bring a unique zest that my taste buds adore. Not only does it use up leftover sourdough, but the process also results in a tender texture that’s simply irresistible. Whether it's for breakfast or an afternoon snack, this recipe has become a beloved staple in my kitchen that I can't resist sharing with others!

Created by

Anna

Last updated on 2026-01-25T18:46:28.570Z

When I first crafted the Sourdough Blueberry Lemon Bliss, I was amazed by how well the flavors meld together. I experimented with using fresh blueberries, and the burst of flavor with each bite was an absolute revelation. The secret really lies in letting the blueberries macerate for a short while before mixing them into the batter, intensifying their sweetness and juiciness.

This recipe has become a go-to whenever I feel like indulging in something truly special. The addition of lemon zest not only brightens the overall flavor but balances the sweetness beautifully. I've even had friends rave about how they can’t believe it starts with sourdough bread!

Why You'll Love This Recipe
A delightful combination of tangy blueberries and zesty lemon.
Perfectly moist texture thanks to sourdough's unique fermentation.
Great way to utilize leftover sourdough for a unique dessert.

Understanding the Ingredients

The star ingredients in the Sourdough Blueberry Lemon Bliss are undoubtedly the sourdough starter, blueberries, and lemon. The sourdough starter not only imparts a subtle tang but also helps with leavening, creating a wonderfully light and airy texture. Using active starter is crucial; if it hasn't been fed recently, it may not provide the necessary lift. Fresh blueberries add juiciness and tartness, while the lemon showcases a bright zing that cuts through the sweetness, enhancing the overall flavor profile.

Each component plays a distinct role in this recipe. The eggs act as binding agents, providing moisture and richness, while the vegetable oil contributes to the cake's moistness without altering the flavor. To achieve the best texture, I recommend using lightly beaten eggs; this way, they incorporate smoothly into the batter.

Tips for Perfecting Your Bake

When mixing the wet and dry ingredients, be careful not to overmix. Doing so can lead to a dense cake instead of the light, fluffy texture we desire. Mix until just combined, and you can expect the batter to be a bit lumpy; that's perfectly fine! Gently folding in the blueberries will keep them whole and prevent them from bursting, which can create an unappealing appearance in the final cake.

Another common concern is toothpick testing. Make sure to insert it into the center of the cake, avoiding the blueberries, as they may give a false indication of doneness. If the toothpick comes out clean or with few moist crumbs, your cake is ready. If you find it still wet, add an additional 2-3 minutes of baking time, checking regularly at that point.

Ingredients

Gather the following ingredients to create this delicious treat:

Ingredients

2 cups sourdough starter
1 cup fresh blueberries
1 lemon, zested and juiced
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to create your Sourdough Blueberry Lemon Bliss:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Blueberries

In a small bowl, gently toss the blueberries with a tablespoon of flour to coat them. This helps prevent them from sinking in the batter.

Mix the Wet Ingredients

In a large mixing bowl, combine the sourdough starter, sugar, vegetable oil, eggs, lemon juice, and vanilla extract. Mix until smooth.

Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the prepared blueberries and lemon zest.

Bake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

Let the cake cool completely before slicing to ensure clean cuts.

Pro Tips

For an extra layer of flavor, consider adding a glaze made of powdered sugar and lemon juice on top once it has cooled.

Storage and Serving Suggestions

This cake can be stored at room temperature for up to three days, wrapped tightly to maintain freshness. For longer storage, consider refrigerating it, where it can last about a week. If you need to prolong its shelf life even further, freezing is an excellent option. Wrap slices in plastic wrap and then in aluminum foil to prevent freezer burn. You can thaw slices as needed for a quick snack or breakfast treat.

Serving this cake warm is a great way to enhance its flavors. I love drizzling a little extra lemon juice mixed with powdered sugar on top for a tangy glaze before serving. This not only adds a glossy finish but also heightens the lemony flavor. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Variations and Creative Twists

For a fun twist, try replacing the blueberries with raspberries or blackberries. Both fruits offer a different flavor profile while complementing the tartness of the lemon beautifully. If you're feeling adventurous, adding a tablespoon of poppy seeds can provide an unexpected texture and a touch of crunch, which pairs well with the lemon flavor.

You can also experiment with the sweetness. Reducing the sugar to 1/3 cup and adding a teaspoon of honey can create a less sweet version of the cake that is perfect for breakfast. If you want a gluten-free option, substitute all-purpose flour with a gluten-free blend, ensuring the blend contains xanthan gum for proper binding.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to add them while still frozen to prevent them from becoming mushy.

→ How do I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour mix, though the texture may vary slightly.

→ Is it necessary to use sourdough starter?

Yes, using sourdough starter is essential because it contributes to the moist texture and unique flavor of the cake.