Hey there, baking enthusiasts! If there’s one thing that warms the soul and fills the heart with joy, it’s the smell of freshly baked goods wafting through your kitchen. Today, I’m thrilled to share with you a delightful recipe that combines the tangy goodness of sourdough with sweet, juicy blueberries: the Sourdough Blueberry Buckle. This cozy treat is perfect for breakfast, dessert, or a sweet afternoon snack. So, grab your apron, preheat your oven, and let’s dive into this scrumptious adventure!
Why This Recipe Is Worth Making
So, why should you roll up your sleeves and get flour on your hands? The Sourdough Blueberry Buckle isn’t just another dessert; it’s a celebration of flavors and textures. Here’s what makes this recipe special:
Perfectly Balanced Flavors: The tartness of the fresh blueberries pairs beautifully with the rich flavors of sourdough. Each bite is a delightful explosion of taste.
Moist and Tender: Thanks to the sourdough discard and the right baking techniques, this buckle is incredibly moist and tender.
Easy to Make: If you’re new to baking or prefer simple recipes, this buckle is for you. The steps are straightforward and foolproof, making it a perfect choice for bakers of all levels.
Nostalgic Comfort: With its crumbly topping and delightful berries, every slice transports you back to family gatherings and cozy kitchen afternoons. It’s not just a dessert; it’s a heartfelt experience.
Customizable: Not a fan of blueberries? This recipe can easily be adapted for different fruits or toppings, adding another layer of fun to your baking!
Let’s make some magic happen in the kitchen!
Step-by-Step: Making Sourdough Blueberry Buckle
Get ready to whip up this incredible Sourdough Blueberry Buckle in just a few easy steps. Here’s what you need to know:
Ingredients
For the crumb topping:
- 1/4 cup granulated sugar (53g)
- 1/4 cup brown sugar, packed (55g)
- 1/3 cup all-purpose flour (47g)
- 1/2 teaspoon cinnamon (1g)
- 1 pinch of salt
- 1/4 cup butter, cold (57g)
For the buckle:
- 1 1/2 cups all-purpose flour (210g)
- 2 1/2 teaspoons baking powder (8g)
- 1/2 teaspoon salt (4g)
- 3/4 cup white sugar (158g)
- 1/4 cup butter, softened (57g)
- 1 large egg, room temperature
- 1/2 cup sourdough discard (140g)
- 1/2 cup milk (155g)
- 1 tablespoon lemon zest (3g)
- 1 teaspoon pure vanilla extract (4g)
- 2 cups blueberries (300g)
Directions
Prepare the crumb topping: In a medium bowl, mix together the granulated sugar, brown sugar, all-purpose flour, cinnamon, and a pinch of salt. Add the cold, cubed butter and use your fingers to crumble the mixture until the butter is coated. Chill this topping in the fridge while you prepare the buckle.
Preheat the oven: Set your oven to 375 degrees F and grease a round 9-inch cake pan or a 9×9 square pan.
Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this aside.
Cream the butter and sugar: In the bowl of an electric mixer, cream the white sugar and softened butter until light and fluffy. Add the egg and mix until the batter turns a pale yellow.
Mix the wet ingredients: In a separate bowl, combine the sourdough discard, milk, lemon zest, and vanilla extract. Slowly add this mixture to the stand mixer while mixing on a low speed.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently to avoid over-mixing.
Prepare the blueberries: Lightly coat the blueberries with a bit of flour, which helps prevent them from sinking to the bottom.
Assemble the buckle: Scoop half of the batter into the prepared pan and spread it out evenly. Sprinkle 1 cup of blueberries on top, then add the remaining batter and spread it smoothly. Top with the remaining blueberries and finish with the crumb topping reserved in the fridge.
Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until golden brown. Use the toothpick test to ensure it’s baked through; it should come out clean.
Cool and serve: Once baked, let your Sourdough Blueberry Buckle cool on a wire rack. When it’s just warm, slice and enjoy!
Best Ways to Serve Sourdough Blueberry Buckle
You’ve created a masterpiece, but how do you present it? Here are a few serving suggestions to elevate your Sourdough Blueberry Buckle experience:
With Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch that complements the moist buckle wonderfully.
A La Mode: Serve warm slices with a scoop of vanilla or lavender ice cream for an indulgent dessert.
Pair with Tea or Coffee: This buckle makes for an excellent afternoon snack paired with your favorite hot drink.
Garnish with Fresh Mint: A sprinkle of fresh mint leaves not only adds a pop of color but also enhances the flavors of the buckle beautifully.
Storage Tips for Sourdough Blueberry Buckle
To keep your delicious Sourdough Blueberry Buckle fresh, follow these simple storage methods:
At Room Temperature: Store uneaten slices in an airtight container at room temperature for up to 2 days. Simply enjoy it as is or warm it slightly in the microwave.
In the Fridge: If you’d like to keep it longer, store slices in the fridge for about 5-7 days. Make sure it’s in a well-sealed container to prevent it from drying out.
Freezing: You can freeze the buckle for up to 3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator or pop it in the microwave for a quick treat.
Expert Tips for Perfect Sourdough Blueberry Buckle
Let’s make sure your Sourdough Blueberry Buckle comes out perfect every time. Here are a few expert tips to consider:
Use Fresh Ingredients: Make sure your baking powder is fresh for the best rise and texture.
Room Temperature Components: Allow eggs and milk to come to room temperature for better mixing and fluffiness in your batter.
Avoid Over-Mixing: Stir the mixture just until combined to maintain the tenderness of the buckle.
Baker’s Chocolate: If you want to incorporate a touch of richness, consider adding bits of baker’s chocolate along with the blueberries. It adds a delightful contrast to the fruity flavors.
Delicious Variations of Sourdough Blueberry Buckle
Feeling adventurous? Here are a few creative twists on your Sourdough Blueberry Buckle:
Mixed Berry Buckle: Swap the blueberries for raspberries, strawberries, or blackberries. A blend of berries adds a whole new level of flavor!
Nuts for Crunch: Fold in a handful of chopped walnuts or pecans for some added crunch and earthy flavor.
Lemon Ricotta: Mix in a bit of lemon ricotta cheese to your batter for a creamy texture, enhancing the zest of the lemon.
Chocolate Chip Delight: Replace some of the blueberries with chocolate chips for a richer, dessert-style buckle.
FAQs
Q: Can I make this buckle ahead of time?
Absolutely! You can prepare the batter and crumb topping a day in advance and store them in the fridge. Just bake it the next day, fresh from the oven.
Q: Can I use frozen blueberries?
Yes! Frozen blueberries are perfect for this recipe. Just toss them in a little flour before adding them to the batter to prevent them from sinking.
Q: What can I use if I don’t have sourdough discard?
If you don’t have sourdough discard, you can substitute with plain yogurt, buttermilk, or even applesauce. Just keep in mind that this will slightly alter the flavor.
This Sourdough Blueberry Buckle is not only a delicious treat but also a journey into the heart of baking. I hope this recipe welcomes you into the joy and warmth of creating something beautiful in your kitchen. So go ahead – bake, share, and most importantly, enjoy! Happy baking!
Print
Sourdough Blueberry Buckle
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful blend of sourdough and juicy blueberries, perfect for breakfast, dessert, or a sweet afternoon snack.
Ingredients
- 1/4 cup granulated sugar (53g)
- 1/4 cup brown sugar, packed (55g)
- 1/3 cup all-purpose flour (47g)
- 1/2 teaspoon cinnamon (1g)
- 1 pinch of salt
- 1/4 cup butter, cold (57g)
- 1 1/2 cups all-purpose flour (210g)
- 2 1/2 teaspoons baking powder (8g)
- 1/2 teaspoon salt (4g)
- 3/4 cup white sugar (158g)
- 1/4 cup butter, softened (57g)
- 1 large egg, room temperature
- 1/2 cup sourdough discard (140g)
- 1/2 cup milk (155g)
- 1 tablespoon lemon zest (3g)
- 1 teaspoon pure vanilla extract (4g)
- 2 cups blueberries (300g)
Instructions
- Prepare the crumb topping: In a medium bowl, mix together the granulated sugar, brown sugar, all-purpose flour, cinnamon, and a pinch of salt. Add the cold, cubed butter and use your fingers to crumble the mixture until the butter is coated. Chill this topping in the fridge while you prepare the buckle.
- Preheat the oven: Set your oven to 375 degrees F and grease a round 9-inch cake pan or a 9×9 square pan.
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this aside.
- Cream the butter and sugar: In the bowl of an electric mixer, cream the white sugar and softened butter until light and fluffy. Add the egg and mix until the batter turns a pale yellow.
- Mix the wet ingredients: In a separate bowl, combine the sourdough discard, milk, lemon zest, and vanilla extract. Slowly add this mixture to the stand mixer while mixing on a low speed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently to avoid over-mixing.
- Prepare the blueberries: Lightly coat the blueberries with a bit of flour, which helps prevent them from sinking to the bottom.
- Assemble the buckle: Scoop half of the batter into the prepared pan and spread it out evenly. Sprinkle 1 cup of blueberries on top, then add the remaining batter and spread it smoothly. Top with the remaining blueberries and finish with the crumb topping reserved in the fridge.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until golden brown. Use the toothpick test to ensure it’s baked through; it should come out clean.
- Cool and serve: Once baked, let your Sourdough Blueberry Buckle cool on a wire rack. When it’s just warm, slice and enjoy!
Notes
Serve with whipped cream, ice cream, or alongside a hot beverage for the best experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg