Have you ever found yourself staring at a half-empty container of sourdough discard, wondering how to make good use of it? Enter the Sourdough Blueberry Buckle! This delightful and easy dessert not only transforms that extra starter into a tender, flavor-packed cake but also gives you a tasty way to celebrate the fruit-filled season. With its delectable streusel topping and perfectly moist crumb, this cake shines as a breakfast treat, afternoon indulgence, or a light after-dinner delight. Plus, it’s quick to whip up, making it a fantastic choice for both busy weekdays and leisurely weekends. Are you ready to dive into a warm slice of pure joy?
Why Choose Sourdough Blueberry Buckle?
Versatile: This recipe lets you swap fruits effortlessly. Use strawberries or cherries for a twist!
Easy to Make: Follow simple steps, and you’ll have a wonderful dessert ready in no time. Perfect for budding bakers!
Perfectly Moist: Thanks to the sourdough discard, each bite is a tender delight that’s not too sweet—just right!
Crowd-Pleaser: Serve it warm with ice cream or at brunch; everyone will be asking for seconds!
Seasonal Flavor: Enjoy fresh blueberries in summer or use frozen ones in winter—this recipe is adaptable year-round!
If you’re looking for other scrumptious ideas, check out our breakfast cake recipes that are perfect for any occasion!
Sourdough Blueberry Buckle Ingredients
This Sourdough Blueberry Buckle is a delightful dish that makes use of that sourdough discard beautifully!
For the Cake
- All-purpose Flour – Provides structure and moisture; King Arthur’s Flour yields the best results.
- Baking Powder – Creates leavening for a light cake; Ensure it’s fresh for optimal rising.
- Salt – Enhances flavor; Unrefined salts like Redmond’s are preferred for depth.
- Butter – Adds richness and moisture; Softened butter works best for creaming with sugar.
- Sugar – Sweetness and moisture; Granulated white sugar is the standard choice.
- Sourdough Starter – Adds a tangy flavor and tender texture; Use discard that’s 24-48 hours old for the best results.
- Milk – Contributes moisture; Any milk type (dairy or non-dairy) will do.
- Egg – Binds ingredients together and adds moisture.
- Vanilla Extract – Enhances overall flavor beautifully.
- Lemon Zest – Adds brightness; Be sure to only use the thin outer layer to avoid bitterness.
- Blueberries – Provide fruity flavor and juiciness; Fresh blueberries are preferred; if using frozen, no need to thaw.
For the Crumble Topping
- White Sugar & Brown Sugar – For sweetness and caramel notes; Combining both offers a delightful flavor profile.
- Flour – Binds the crumble texture; All-purpose flour works perfectly here.
- Cinnamon – Adds warmth and flavor; A touch of cinnamon elevates the entire dish.
- Cold Butter – Creates a flaky, crunchy topping; Do not substitute softened or melted butter to maintain texture.
Step‑by‑Step Instructions for Sourdough Blueberry Buckle
Step 1: Prepare Crumble Topping
In a medium bowl, mix together ¼ cup white sugar, ¼ cup brown sugar, ½ cup all-purpose flour, and ½ teaspoon cinnamon. Cut in 4 tablespoons of cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill this crumble topping in the refrigerator while you prepare the cake batter.
Step 2: Preheat Oven
Preheat your oven to 375°F (190°C). Grease a round or square baking pan with butter or non-stick spray to prevent the Sourdough Blueberry Buckle from sticking. A well-greased pan will ensure an easy release after baking, giving you a beautiful presentation.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. This dry mixture will create a solid foundation for your cake. Ensure there are no lumps, as this ensures even rising when your buckle bakes.
Step 4: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream together ½ cup of softened butter and 1 cup of granulated sugar until pale and fluffy, about 3-5 minutes. Add in 1 large egg, mixing just until incorporated. The mixture should be light and airy, providing a lovely base for your Sourdough Blueberry Buckle.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together 1 cup of sourdough starter, ½ cup of milk, 1 teaspoon of vanilla extract, and the zest of 1 lemon. This tangy mixture not only enhances the cake’s flavor but also ensures it remains moist. Pour the wet ingredients into the creamed butter mixture, blending gently.
Step 6: Combine Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your Sourdough Blueberry Buckle tender. The batter should be thick yet spreadable, with no visible flour left behind once fully combined.
Step 7: Prepare Blueberries
Take 1 cup of fresh blueberries and gently toss them with a tablespoon of flour to coat. This light coating helps prevent the blueberries from sinking while baking and promotes an even distribution of fruit throughout the cake, ensuring sweet bursts in every bite.
Step 8: Layer the Batter
Spread half of the batter in the prepared pan, smoothing it evenly with a spatula. Sprinkle half of the coated blueberries over the batter. Next, dollop and spread the remaining batter over the blueberries, and then scatter the rest of the blueberries on top, creating a beautiful pattern.
Step 9: Add Crumble Topping
Retrieve the chilled crumble topping from the refrigerator and evenly distribute it over the top of the batter. This generates a crunchy, flavorful crust once baked, complementing the tender cake and juicy blueberries beautifully.
Step 10: Bake
Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your Sourdough Blueberry Buckle should look inviting with a crispy topping that signals it’s done baking.
Step 11: Cool and Serve
Once baked, allow the buckle to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This ensures it retains its shape. Slice into squares and serve warm or at room temperature, perfect on its own or with a scoop of ice cream for an extra indulgence.
Expert Tips for Sourdough Blueberry Buckle
-
Crumble Topping: Use cold butter for the crumble topping to maintain its flaky texture; this will elevate your Sourdough Blueberry Buckle!
-
Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can lead to a dense cake, so mix just until combined.
-
Blueberry Distribution: Dust frozen blueberries with flour before adding them to the batter. This helps prevent them from sinking during baking.
-
Testing for Doneness: Use a toothpick to test doneness; it should come out clean from the center. Adjust baking time if necessary, as oven temperatures may vary.
-
Storage Tips: Cool completely before storing. Wrap your Sourdough Blueberry Buckle in plastic wrap and aluminum foil for freezer storage; it lasts up to 3 months!
Sourdough Blueberry Buckle Variations
Feel free to experiment with these delightful twists on the classic recipe and create your very own flavor adventure!
-
Berry Blend: Mix fresh blueberries with raspberries or blackberries for a tangy burst of flavor in every bite.
-
Citrus Twist: Add orange or lime zest instead of lemon for a unique citrusy lift that pairs perfectly with the blueberries.
-
Nutty Surprise: Stir in ½ cup of chopped walnuts or pecans for an extra crunch and depth of flavor that elevates the texture of the buckle.
-
Vegan Option: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons water) and use plant milk for a delightful vegan treat.
-
Spiced Up: Enhance the cinnamon in the crumble topping with a pinch of nutmeg or ginger for warm, cozy notes that complement the fruit beautifully.
-
Tropical Delight: Replace the blueberries with diced mango or pineapple for a sunny, fruity variation that transports you to the tropics.
-
Chocolate Lover’s Dream: Fold in semi-sweet chocolate chips alongside or instead of blueberries for an indulgent dessert experience.
For more vibrant flavor ideas and tips, check out our breakfast cake recipes that bring joy to your morning gatherings! Enjoy your baking adventure!
What to Serve with Sourdough Discard Blueberry Buckle
The perfect partners for this delightful cake will elevate your meal and tantalize your taste buds.
-
Fresh Whipped Cream: A dollop of airy whipped cream adds a lovely richness to each slice, balancing the tang of the sourdough. Whether homemade or store-bought, it’s a classic pairing that enhances every bite.
-
Vanilla Ice Cream: Serving warm slices with a scoop of vanilla ice cream creates a delightful temperature contrast, melting sweetness that complements the buckle’s tart blueberries beautifully.
-
Coffee: A steaming cup of coffee pairs seamlessly with this breakfast cake, enhancing its sweet cake flavors while the caffeine provides a perfect morning kick.
-
Herbal Tea: A soothing cup of chamomile or mint tea offers a refreshing balance to the sweetness, making it an ideal afternoon treat to enjoy alongside your blueberry buckle.
-
Seasonal Fruit Salad: Add a burst of freshness with a vibrant fruit salad; think strawberries, kiwi, and berries. This brightens your dessert table and adds a healthy touch.
-
Lemonade or Iced Tea: Refreshingly chilled lemonade or iced tea serves as a delightful drink to sip with your buckle, cutting through the sweetness and bringing a zesty zing to the palate.
-
Cheese Plate: A small cheese platter with sharp cheddar or creamy brie contrasts wonderfully against the blueberry buckle, creating a sophisticated balance of flavors, ideal for brunch gatherings.
How to Store and Freeze Sourdough Blueberry Buckle
Room Temperature: Store the Sourdough Blueberry Buckle in an airtight container at room temperature for up to 2-3 days. Enjoy it fresh to savor its delightful texture.
Fridge: For longer freshness, wrap the buckle tightly in plastic wrap and store it in the fridge for up to 1 week. Reheat slices in the microwave for a quick treat!
Freezer: If you’d like to freeze your buckle, wrap it in plastic wrap and aluminum foil, ensuring it’s airtight. It can be stored in the freezer for up to 3 months.
Reheating: To enjoy the frozen buckle, simply thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 10-15 minutes for the best texture.
Make Ahead Options
These Sourdough Discard Blueberry Buckles are a fantastic choice for busy home cooks looking to streamline their meal prep! You can prepare the crumble topping up to 3 days in advance—just mix the ingredients and refrigerate. Additionally, the cake batter can be made 24 hours ahead; simply cover the mixing bowl tightly with plastic wrap in the fridge to maintain its quality. When you’re ready to bake, pour the batter into the prepared pan, layer with blueberries, and sprinkle the crumble on top. Bake as directed, and you’ll have a delightful dessert ready to impress with minimal effort, just as delicious as if you made it fresh!
Sourdough Blueberry Buckle Recipe FAQs
What type of blueberries should I use?
Absolutely, fresh blueberries are preferred for their juicy flavor. However, if you only have frozen blueberries on hand, don’t worry! You can use them straight from the freezer—just toss them in a bit of flour to prevent them from sinking to the bottom of the batter.
How should I store my Sourdough Blueberry Buckle?
To keep your Sourdough Blueberry Buckle fresh at room temperature, store it in an airtight container for up to 2-3 days. If you want to extend its shelf life, wrap it tightly in plastic wrap and aluminum foil, and place it in the fridge for up to a week. This way, it’ll be easy to enjoy a slice anytime!
Can I freeze Sourdough Blueberry Buckle?
Yes, you can freeze your Sourdough Blueberry Buckle! After it cools completely, wrap the buckle tightly in plastic wrap, then in aluminum foil to keep out air. It will last up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
What if my cake turns out dense?
Very often, a dense cake results from overmixing the batter. To prevent this, make sure to gently blend your wet and dry ingredients until just combined. Incorporating air is key for a light cake, so feel free to mix by hand if you’re worried about overmixing it in a stand mixer.
Can I omit the lemon zest?
Certainly! If you prefer, you can omit the lemon zest without compromising the overall flavor. This substitution will provide a different flavor profile that may highlight the sweetness of the blueberries instead. Alternatively, you can enhance the cinnamon flavor to create a cozy warmth in your Sourdough Blueberry Buckle.
Is this recipe safe for pets?
It’s best to keep this delicious cake away from pets, particularly dogs, as it contains ingredients like sugar and butter which aren’t healthy for them. As a rule of thumb, when baking, check for any items that are harmful to pets, such as chocolate or xylitol, but this recipe does not contain any of those.
Sourdough Blueberry Buckle: Moist, Tangy Breakfast Bliss
Ingredients
Equipment
Method
- In a medium bowl, mix together ¼ cup white sugar, ¼ cup brown sugar, ½ cup all-purpose flour, and ½ teaspoon cinnamon. Cut in 4 tablespoons of cold, cubed butter until the mixture resembles coarse crumbs. Chill in the refrigerator.
- Preheat your oven to 375°F (190°C). Grease a baking pan to prevent sticking.
- In a large bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
- Cream together ½ cup butter and 1 cup sugar until pale and fluffy. Add in 1 large egg, mixing until incorporated.
- Whisk together 1 cup sourdough starter, ½ cup milk, 1 teaspoon vanilla extract, and the zest of 1 lemon. Pour into the creamed mixture, blending gently.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Toss 1 cup fresh blueberries with 1 tablespoon flour to coat. This helps prevent sinking.
- Spread half of the batter in the prepared pan, sprinkle with half blueberries, dollop and spread remaining batter, scattering the rest of the blueberries on top.
- Distribute the chilled crumble topping over the batter.
- Bake for 45-50 minutes, until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.