Blueberry Lemon Sourdough Skillet (Printable)

A moist tangy cake blending fresh blueberries, zesty lemon, and sourdough, finished with a delicate lemon icing.

# Ingredient List:

→ 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 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, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition.
05 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in sourdough starter until combined.
06 - Add half of the flour mixture, mixing until just incorporated. Add milk, then remaining flour mixture, stirring gently but thoroughly.
07 - Fold in blueberries with a spatula, being careful not to overmix and crush the fruit.
08 - Pour batter into prepared skillet, spreading evenly. Sprinkle extra blueberries on top if desired.
09 - Bake for 30 to 35 minutes or until golden and a toothpick inserted in the center comes out clean.
10 - Cool in skillet for 15 minutes before proceeding to icing.
11 - Whisk powdered sugar with lemon juice to form a thick but pourable icing consistency.
12 - Drizzle icing over cooled cake. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • The sourdough starter adds a subtle tang that makes people ask what your secret ingredient is, and you get to mysteriously smile.
  • One skillet means minimal cleanup, which is honestly why I make it on busy weeknights when I want dessert without the fuss.
  • Fresh blueberries burst into little pockets of jammy sweetness while the cake stays moist and tender, never dry or crumbly.
02 -
  • If your sourdough starter is too thick or too thin, the batter consistency suffers—you want a starter that's fed and bubbly, not a thick paste or loose liquid, or your cake may be gummy.
  • Do not skip the 15-minute cooling time in the skillet, or you risk the cake falling apart when you cut into it, which teaches you patience in the best way.
  • Frozen blueberries work beautifully if fresh aren't available, but don't thaw them—the ice keeps them from bleeding color into the batter during baking.
03 -
  • If your blueberries are really large or juicy, tear them in half so they distribute better throughout the cake and won't sink all the way to the bottom.
  • The icing drizzle should be thick enough that it doesn't immediately slide off the cake, but pourable enough that you can draw patterns with it—if it's too thick, add lemon juice a few drops at a time.
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