Description
A delightful blend of sourdough and juicy blueberries, perfect for breakfast, dessert, or a sweet afternoon snack.
Ingredients
Scale
- 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