Sourdough Blueberry Buckle
This sourdough blueberry buckle is a soft, tender vanilla cake made with sourdough discard and packed with juicy blueberries, topped with a buttery cinnamon streusel. It’s the perfect balance of sweet and slightly tangy, ideal for breakfast, brunch, or dessert.
Equipment
- 9x9-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Pastry cutter or fork
- Cooling rack
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup sourdough discard unfed, room temperature
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan or line with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and milk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Gently fold in the blueberries.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel.
- Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the buckle to cool in the pan for at least 20 minutes before slicing and serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 320
- Carbohydrates: 45g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 25g
- Fiber: 2g
