This soft and moist Sourdough Blueberry Cake is the perfect way to use up sourdough discard. Packed with juicy blueberries and a tender crumb, this loaf-style cake is ideal for breakfast, brunch, afternoon coffee, or dessert. The sourdough discard adds a subtle tang that balances the sweetness of the berries while creating an incredibly moist texture.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (240g) sourdough discard
- ½ cup (115g) melted butter
- ¾ cup (150g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
Blueberries
- 1½ cups fresh blueberries
- 1 tbsp flour (for coating berries)
Optional Crumb Topping
- ¼ cup flour
- 2 tbsp brown sugar
- 2 tbsp cold butter
Mix until crumbly.
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper if desired.
Step 2: Mix Dry Ingredients
In a bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix Wet Ingredients
In another large bowl combine:
- Sourdough discard
- Melted butter
- Sugar
- Eggs
- Vanilla
- Milk
Whisk until smooth.
Step 4: Combine
Gradually add dry ingredients into wet ingredients.
Mix just until combined.
Do not overmix.
Step 5: Add Blueberries
Toss blueberries with 1 tablespoon flour.
Fold gently into the batter.
This prevents them from sinking.
Step 6: Fill the Pan
Pour batter into prepared loaf pan.
Smooth the top.
Sprinkle crumb topping if using.
Add a few extra blueberries on top for a bakery-style appearance.
Step 7: Bake
Bake for 55–65 minutes.
The top should be golden brown and a toothpick inserted in the center should come out clean.
If browning too quickly, loosely cover with foil during the final 15 minutes.
Step 8: Cool
Allow cake to cool in the pan for 15 minutes.
Transfer to a wire rack and cool completely before slicing.
Cream Cheese Glaze (Optional)
Mix:
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla
Drizzle over cooled cake.
Tips for Success
✅ Use room-temperature ingredients.
✅ Fresh blueberries give the best texture.
✅ Don’t overmix the batter.
✅ Let the cake cool before slicing.
✅ Store covered for maximum moisture.
Storage
- Room Temperature: 2 days
- Refrigerator: 5 days
- Freezer: Up to 3 months
Final Thoughts
This Sourdough Blueberry Cake is incredibly soft, moist, and bursting with juicy blueberries in every bite. The sourdough discard adds depth of flavor without making the cake sour, while the loaf-pan style makes it look just like the one in your photo. Serve it warm with coffee or drizzle it with cream cheese glaze for an irresistible bakery-style treat. 🫐🍰✨
