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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Preheat your oven to 375°F (190°C). Grease a baking pan.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt.
- Cream butter and sugar: In a separate bowl, cream softened butter and granulated sugar until fluffy. Add egg and mix until incorporated.
- Combine wet ingredients: Whisk together sourdough starter, milk, vanilla extract, and lemon zest. Pour into the creamed butter mixture and blend gently.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Prepare blueberries: Toss fresh blueberries with a tablespoon of flour to coat.
- 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.
- Add crumble topping: Distribute the chilled crumble topping evenly over the batter.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 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