Amazing Sourdough Blueberry Buckle Perfection

Sourdough blueberry buckle has a special place in my heart, bringing back memories of lazy weekend mornings at my grandma’s house. The aroma of warm blueberries and sweet crumble filling the kitchen was pure magic. This sourdough blueberry buckle recipe is my attempt to recreate that cozy feeling, and it’s surprisingly simple, even for sourdough blueberry buckle for beginners. The tangy sourdough starter adds a wonderful depth and moisture to the cake, making every bite a delightful blend of sweet and tart. Get ready for a truly comforting dessert! Let’s get cooking!

Why You’ll Love This Sourdough Blueberry Buckle

• Incredible Taste: Bursting with fresh blueberries and a tangy sourdough base, topped with a sweet crumble.
• Quick Prep: This easy sourdough blueberry buckle comes together in about 15 minutes of active prep time.
• Budget-Friendly: Uses common pantry staples and your sourdough discard, making it cost-effective.
• Family Favorite: A comforting and delicious dessert or breakfast treat that everyone will enjoy.
• Healthier Option: The sourdough starter can aid digestion, and it’s a delicious way to use up discard.
• Perfect for Beginners: This easy sourdough blueberry buckle is straightforward, even if you’re new to sourdough baking.
• Versatile Treat: Great for breakfast, brunch, dessert, or even an afternoon snack.

Sourdough Blueberry Buckle Ingredients

Gathering your ingredients is the first step to this amazing sourdough discard blueberry buckle. You’ll need a few things for the cake and a few more for that irresistible crumble topping. For the cake itself, we start with 1.5 cups all-purpose flour, 2 teaspoons baking powder for lift, and 0.5 teaspoons salt to balance the sweetness. Then comes the magic: 0.5 cups softened butter and 1 cup granulated sugar creamed together for richness, 1 cup active sourdough starter for that signature tang and moisture, 0.5 cups milk to ensure tenderness, 1 large egg for binding, and 1 teaspoon vanilla extract and 1 tablespoon lemon zest for bright flavor. Don’t forget 1 cup fresh blueberries – fresh ones give the best burst of flavor! For the crumble, you’ll mix 0.25 cups white sugar, 0.25 cups brown sugar, 0.5 cups all-purpose flour, and 0.5 teaspoons cinnamon, then cut in 4 tablespoons cold butter until crumbly. The sourdough starter is key to the cake’s unique texture!

How to Make Sourdough Blueberry Buckle

1. Step 1: Start by preparing your oven and pan. Preheat your oven to a steady 375°F (190°C). Lightly grease your baking pan – this ensures your delicious blueberry buckle releases easily.
2. Step 2: Mix the dry ingredients for the cake. In a large bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoons salt. This simple mix creates the base for our tender cake.
3. Step 3: Cream the butter and sugar. In a separate bowl, beat 0.5 cups softened butter and 1 cup granulated sugar together until the mixture is light and fluffy. This step is crucial for a tender crumb.
4. Step 4: Incorporate the wet ingredients. Beat in 1 large egg until fully combined. Then, gently whisk together 1 cup sourdough starter, 0.5 cups milk, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest. Add this wet mixture to the creamed butter and sugar, blending until just incorporated. These blueberry sourdough buckle instructions emphasize gentle mixing.
5. Step 5: Combine wet and dry mixtures. Gradually add the dry ingredients from Step 2 to the wet ingredients from Step 4. Mix on low speed until everything is just combined. Be careful not to overmix, as this can make the cake tough.
6. Step 6: Prepare the blueberries. Toss 1 cup fresh blueberries with a tablespoon of flour. This little trick helps prevent them from sinking to the bottom during baking.
7. Step 7: Assemble the buckle. Spread half of the batter into your prepared baking pan. Sprinkle half of the prepared blueberries over the batter. Dollop and spread the remaining batter on top, then scatter the rest of the blueberries over the second layer.

8. Step 8: Prepare the crumble topping. In a medium bowl, combine 0.25 cups white sugar, 0.25 cups brown sugar, 0.5 cups all-purpose flour, and 0.5 teaspoons cinnamon. Cut in 4 tablespoons cold butter using your fingers or a pastry blender until coarse crumbs form.
9. Step 9: Add the crumble. Sprinkle the chilled crumble topping evenly over the top of the batter and blueberries.
10. Step 10: Bake until golden. Place the pan in the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean. Following these blueberry sourdough buckle instructions will ensure a perfect bake.
11. Step 11: Cool and serve. Allow the sourdough blueberry buckle to cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool further. Enjoy it warm or at room temperature!

Sourdough Blueberry Buckle Baking Tips

Achieving that perfect texture and flavor for your sourdough blueberry buckle is all about a few key techniques. Following these sourdough blueberry buckle baking tips will help ensure a delicious outcome every time.

• Cold butter is your best friend for that crumbly topping; it creates distinct flakes.
• Don’t overmix the batter after adding the flour – this can lead to a tough cake.
• Tossing the blueberries with a bit of flour helps them distribute evenly, preventing a soggy bottom.
• Bake until a toothpick inserted into the center comes out clean; ovens can vary!

What’s the secret to perfect Sourdough Blueberry Buckle?

The real secret to the best sourdough blueberry buckle lies in the balance of the tangy starter, the sweet blueberries, and the buttery crumble. Using active, fed sourdough starter ensures the best flavor and texture. Don’t skip the lemon zest either – it really brightens everything up! For more baking insights, check out these tips on food presentation.

Can I make Sourdough Blueberry Buckle ahead of time?

Yes, you can absolutely prepare the batter and the crumble topping a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to bake, assemble as usual and add a few extra minutes to the baking time if the batter is very cold.

How do I avoid common mistakes with Sourdough Blueberry Buckle?

A common pitfall is overmixing the batter, which results in a tough cake. Mix only until the dry ingredients are just incorporated. Another mistake is not using active sourdough starter; ensure it’s bubbly and has been fed recently for the best rise and flavor. Also, be sure to let the buckle cool slightly before slicing to allow it to set properly. Learn more about the science behind baking with different elements.

Best Ways to Serve Sourdough Blueberry Buckle

This delightful sourdough blueberry buckle is incredibly versatile. For a truly decadent breakfast or brunch, serve it warm with a generous dollop of whipped cream or a scoop of vanilla bean ice cream. It’s fantastic on its own, but a drizzle of maple syrup or a sprinkle of powdered sugar elevates it even further. Think of it as a wonderful base, almost like a sourdough blueberry coffee cake, perfect for pairing with your morning brew. It also makes a fantastic dessert after a hearty meal, perhaps alongside a light fruit salad or a simple green salad if you’re serving it as part of a larger spread. For other breakfast ideas, consider these delicious breakfast recipes.

Nutrition Facts for Sourdough Blueberry Buckle

Here are the estimated nutritional details for one slice of our delicious sourdough blueberry buckle:

• Calories: 240 kcal
• Fat: 10 g
• Saturated Fat: 6 g
• Protein: 3 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 150 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Sourdough Blueberry Buckle

Once your delicious sourdough blueberry buckle has cooled completely, proper storage is key to keeping that wonderful texture and flavor. For short-term storage, place the cooled buckle in an airtight container or wrap it tightly with plastic wrap. It will stay fresh at room temperature for about 2-3 days. If you have a lot of this amazing sourdough blueberry crumble and need it to last longer, you can store it in the refrigerator for up to a week. For long-term storage, freezing is your best bet. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, you can gently warm slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave for 20-30 seconds for a quick treat. For more storage tips, explore our recipe storage guide.

Frequently Asked Questions About Sourdough Blueberry Buckle

What is a sourdough blueberry buckle?

A sourdough blueberry buckle is a type of coffee cake featuring a moist, slightly tangy cake base studded with blueberries, topped with a generous layer of streusel crumble. The unique tang and tenderness come from using active sourdough starter in the batter, making it a delicious twist on a classic dessert.

Can I use frozen blueberries for this Sourdough Blueberry Buckle?

Yes, absolutely! If you’re using frozen blueberries for your sourdough blueberry buckle, it’s best to toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from bleeding too much color and sinking to the bottom during baking, ensuring you get those lovely bursts of blueberry throughout.

What can I substitute for sourdough starter in this recipe?

If you don’t have active sourdough starter on hand, you can substitute it with 1 cup of buttermilk or whole milk mixed with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly before using. While this won’t provide the same tangy depth as true sourdough, it will still yield a delicious cake! For alternative baking ingredients, consider this article on barley.

How do I ensure the crumble topping stays crispy?

The key to a crispy crumble topping for your sourdough blueberry buckle is using cold butter and not overmixing the ingredients. Cut the cold butter into the dry ingredients until coarse crumbs form. Chilling the crumble mixture before sprinkling it over the batter also helps it maintain its texture during baking, providing that delightful contrast to the soft cake.

Sourdough Blueberry Buckle Variations You Can Try

Once you’ve mastered the classic sourdough blueberry buckle, you might want to explore some delicious variations. These twists can cater to different dietary needs or simply offer new flavor profiles. For those looking for a gluten-free sourdough blueberry buckle, simply swap the all-purpose flour for a good quality gluten-free all-purpose baking blend in both the cake and crumble components. Ensure your blend contains xanthan gum for proper binding.

Craving something dairy-free or entirely plant-based? You can create a fantastic vegan sourdough blueberry buckle by substituting the butter with vegan butter sticks and using a plant-based milk like almond or oat milk instead of dairy milk. Make sure to check that your sugar is vegan-friendly as well. Another fun variation is to add a hint of spice by incorporating a pinch of nutmeg or cardamom into the crumble topping, or even a teaspoon of orange zest into the batter for a citrusy twist! For more dessert inspiration, check out these dessert recipes.

Amazing Sourdough Blueberry Buckle Perfection

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• Author: Michael
• Total Time: 1 hour 20 minutes
• Yield: 9 slices 1x
• Diet: Vegetarian

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Description

A moist and tangy Sourdough Blueberry Buckle, perfect for breakfast or dessert. This recipe uses sourdough discard to create a tender cake with a delightful streusel topping and bursts of blueberry.

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Ingredients

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• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups softened butter
• 1 cup granulated sugar
• 1 cup sourdough starter
• 0.5 cups milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 0.25 cups white sugar (for topping)
• 0.25 cups brown sugar (for topping)
• 0.5 cups all-purpose flour (for topping)
• 0.5 teaspoons cinnamon (for topping)
• 4 tablespoons cold butter (for topping)

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Instructions

1. Prepare the crumble topping: In a medium bowl, mix together white sugar, brown sugar, all-purpose flour, and cinnamon. Cut in cold butter until coarse crumbs form. Chill.
2. Preheat your oven to 375°F (190°C). Grease a baking pan.
3. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt.
4. Cream butter and sugar: In a separate bowl, cream softened butter and granulated sugar until fluffy. Add egg and mix until incorporated.
5. Combine wet ingredients: Whisk together sourdough starter, milk, vanilla extract, and lemon zest. Pour into the creamed butter mixture and blend gently.
6. Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Prepare blueberries: Toss fresh blueberries with a tablespoon of flour to coat.
8. Layer the batter: Spread half the batter in the prepared pan, sprinkle with half the blueberries. Dollop and spread the remaining batter, then scatter the rest of the blueberries on top.
9. Add crumble topping: Distribute the chilled crumble topping evenly over the batter.
10. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
11. Cool and serve: Let the buckle cool in the pan for 10-15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Notes

• Use cold butter for the crumble topping to maintain flakiness.
• Avoid overmixing the batter to keep the cake tender.
• Toss frozen blueberries with flour before adding to the batter to prevent sinking.
• Test for doneness with a toothpick; it should come out clean.
• Store cooled buckle in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
• Freeze cooled buckle wrapped tightly in plastic wrap and foil for up to 3 months. Reheat at 350°F (175°C) for 10-15 minutes.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 240 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg