Blueberry Lemon Sourdough Skillet (Printable version)

Tangy skillet cake with fresh blueberries, lemon zest, sourdough base, and a sweet lemon icing drizzle.

# What You’ll Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1/2 cup active sourdough starter, unfed or discard
06 - 1/4 cup whole milk
07 - 1 teaspoon vanilla extract
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon baking powder
11 - 1/4 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1 1/4 cups fresh blueberries, plus extra for garnish

→ Icing Drizzle

14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease a 10-inch oven-safe cast iron skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in the sourdough starter until combined.
05 - Add half of the flour mixture, mixing until just incorporated. Add milk, then remaining flour mixture, stirring gently but thoroughly.
06 - Fold in the blueberries with a spatula, being careful not to overmix.
07 - Pour batter into prepared skillet, spreading evenly. Sprinkle additional blueberries on top if desired.
08 - Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
09 - Cool the cake in the skillet for 15 minutes.
10 - Whisk powdered sugar with lemon juice to form a thick but pourable icing. Drizzle over the cooled cake.
11 - Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes people ask what your secret ingredient is, and you get to watch their surprise.
  • Fresh blueberries burst during baking and create little pockets of jammy sweetness throughout the crumb.
  • One skillet means minimal cleanup, and it goes straight from oven to table looking effortlessly impressive.
02 -
  • Frozen blueberries work perfectly—just don't thaw them or they'll bleed into the batter and turn everything purple-grey instead of creating pretty berry pockets.
  • The sourdough starter doesn't need to be at peak activity; in fact, discard works better because it's less vigorous and won't over-rise your cake into a weird dome.
03 -
  • If your sourdough starter has been sitting in the fridge for a while, it's perfect for this—aged discard has even more tang and works beautifully in cakes.
  • Don't let the icing fully dry before serving; a semi-set drizzle looks more appetizing and has better texture than completely hardened sugar.
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