Blueberry Lemon Sourdough Skillet (Print)

Tangy sourdough skillet cake bursting with fresh blueberries and a zesty 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
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 additional 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, 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, taking care not to overmix.
08 - Pour batter into prepared skillet, spreading evenly. Sprinkle additional blueberries on top if desired.
09 - Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
10 - Cool in skillet for 15 minutes.
11 - Whisk powdered sugar with lemon juice to form a thick but pourable icing.
12 - Drizzle icing over cooled cake. 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.
  • It's the kind of cake that looks impressive enough for guests but casual enough for Wednesday breakfast.
  • One skillet means less cleanup, which honestly might be the best part.
02 -
  • Don't overmix the batter once your flour goes in, or the cake becomes tough instead of tender. A few streaks of flour are fine.
  • Your sourdough starter doesn't need to be freshly fed. Discard starter works beautifully and is actually what I prefer for this recipe.
03 -
  • Zest your lemon before cutting it in half for juice, and use a microplane for the finest zest possible because those little flavor bombs really matter.
  • If your kitchen is warm, keep your butter in the fridge until you're ready to cream it, which prevents the batter from separating.
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