Blueberry Lemon Sourdough Skillet (Print Version)

Moist skillet cake bursting with blueberries, lemon zest, and a sweet tangy icing drizzle.

# Components:

→ 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. Add eggs one at a time, mixing well after each addition.
04 - Mix in vanilla extract, lemon zest, and lemon juice. Stir in sourdough starter until combined.
05 - Add half of the flour mixture and mix until just incorporated. Add milk, then remaining flour mixture, stirring gently but thoroughly.
06 - Fold in blueberries with a spatula, being careful not to overmix the batter.
07 - Pour batter into prepared skillet and spread 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 - Allow cake to cool in skillet for 15 minutes.
10 - Whisk powdered sugar with lemon juice to form a thick but pourable icing.
11 - Drizzle icing over cooled cake. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • The sourdough starter adds an almost imperceptible tang that makes the lemon flavor pop without making anything taste sour.
  • Fresh blueberries burst with juice as they bake, creating little pockets of juicy sweetness throughout the tender crumb.
  • A skillet cake bakes faster and stays moister longer than traditional cakes, perfect for weeknight entertaining.
02 -
  • Do not thaw frozen blueberries if you're using them; they'll bleed color and fall apart, but frozen berries stay intact and burst with juice as they bake.
  • Sourdough starter temperature matters more than you'd think; cold starter mixed into warm batter can create an uneven crumb, so leave it on the counter while you prep everything else.
03 -
  • Room temperature ingredients are your secret weapon; they emulsify together more smoothly and create a more even crumb than cold ingredients straight from the fridge.
  • Don't overbake this cake by even a minute or two; it continues cooking in the residual heat of the skillet and will dry out if you push it past the toothpick stage.
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