Light and fresh, this sourdough blueberry lemon cake is the right amount of lemony flavor, all smattered with blueberries. So, so yummy!
A while ago my sister gave me a list of recipes she likes to use for sourdough start. It's been sitting in my inbox for at least a year. Well, I finally decided to make something from it, and this was the recipe I choose. It's so yummy!
I don't particularly love sour dough flavor, so I am always a little leery of new recipes. I think sour dough bread is not my favorite flavor. I've been tending to stick to the waffle recipe we like so much. I think this recipe is opening my eyes to the possibilities of other uses for our start.
The cake was just the right amount of lemony, with delicious blueberries smattered throughout. It's light and fresh, yet filling enough as a part of breakfast. This will definitely become a part of our rotation of things to make with our starter.
Cake:
1/2 cup butter, room temperature
1 cup sugar
Grated rind of 1 lemon
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/3 cup lemon juice
1/3 cup water
1 cup sourdough starter
1 cup blueberries
Lemon glaze:
1 cup powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water or milk
Preheat oven to 350 degrees F. Spray a 9-inch loaf pan or a mini loaf tray.
In a large bowl, cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, salt, and baking soda. In another small bowl, combine the lemon juice, water, and starter. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Coat blueberries with flour and fold into batter.
Pour into the prepared pan and bake 1 hour, or until bread tests done. Let the bread cool in the pan on a wire rack for 10 minutes.
For the glaze, combine all ingredients in a small bowl. Drizzle over bread. For a more tart glaze, use just lemon juice with the powdered sugar until it gets to a glaze consistency.
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