Spiced Blueberry Sourdough Cake

Name: Spiced Blueberry Sourdough Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 cup sourdough starter (fed or unfed); 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup fresh blueberries; 1/4 cup milk

Highlighted under: Sweet Ending Recipes

When I first decided to make this Spiced Blueberry Sourdough Cake, I was excited to blend the tangy flavors of sourdough with the sweetness of fresh blueberries. The spices add a warm depth that elevates this cake beyond the ordinary. I’ve learned that allowing the batter to sit for a bit enhances the flavors, making every bite a delightful surprise. Whether I'm serving it at a gathering or enjoying a slice with coffee, this cake always receives rave reviews. Let me share why this recipe has become a favorite in my kitchen!

Created by

Emily

Last updated on 2026-01-27T12:15:59.041Z

As I experimented with this recipe, I was amazed at how the sourdough starter contributed such a unique flavor profile to the cake. The fermentation brings out the sweetness of the blueberries while balancing the spices. I opted for a mix of cinnamon and nutmeg, which not only pair deliciously but bring an inviting aroma that fills the kitchen. Trust me, this cake is a real crowd-pleaser!

One of my favorite tricks is to sprinkle some sugar on top before baking. It creates a beautifully caramelized crust that adds texture and sweetness, perfect for contrasting with the moist cake. Serving it warm with a dollop of whipped cream makes every slice irresistible. I can assure you that this Spiced Blueberry Sourdough Cake will become a staple in your dessert repertoire!

Why You Will Love This Recipe
Delicious medley of spices that perfectly complements blueberries
Moist and tender crumb with a delightful tang from sourdough
A beautiful presentation that’s perfect for gatherings or a cozy treat

The Unique Role of Sourdough

Using sourdough starter in this cake not only adds a tangy flavor but also contributes to the overall moisture and tenderness of the crumb. The fermentation process in sourdough introduces beneficial bacteria that enhance flavor complexity, which is particularly noticeable when paired with the sweet blueberries. If you're using unfed starter, there's no need to worry; it will still yield a deliciously moist cake thanks to the retained hydration.

One of my favorite aspects of baking with sourdough is how it allows flexibility in the process. If you have leftover starter after feeding, this recipe is an ideal way to utilize it. You can experiment with different types of flour for the sourdough starter, such as whole wheat or rye, to impart subtle variations in flavor and texture.

Spice Blends for Flavor Depth

The blend of spices in this recipe—cinnamon and nutmeg—works wonders to elevate the natural sweetness of the blueberries. Grinding whole spices rather than using pre-ground can significantly boost the flavor profile, making the aroma even more captivating. When you add these spices to the dry ingredients, take a moment to consider the fragrant notes they will impart during baking; it's truly transformative.

If you're feeling adventurous, consider adding a pinch of cardamom or ginger for additional warmth. These spices can complement the blueberries beautifully while providing a subtle twist to the classic flavor profile. Adjusting the quantity to your taste is key; start with just a little, as their potency can easily overshadow the delicate blueberry flavor.

Storage and Serving Suggestions

Once your Spiced Blueberry Sourdough Cake has cooled completely, it's essential to store it properly to maintain its moist texture. I recommend wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature. It can last up to three days this way, but trust me, it rarely lasts that long in my house! For longer storage, consider freezing individual slices wrapped in foil; they freeze beautifully for up to two months.

For a delightful serving suggestion, try pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess beautifully counters the spiced cake, while fresh blueberries sprinkled on top can enhance presentation. I often serve it warm with a drizzle of honey, which adds an extra layer of sweetness and charm when enjoyed with coffee.

Ingredients

Cake Ingredients

1 cup sourdough starter (fed or unfed)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh blueberries
1/4 cup milk

Make sure to use fresh blueberries for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and sourdough starter.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, slice and serve!

Enjoy your delicious Spiced Blueberry Sourdough Cake with a sprinkle of powdered sugar on top!

Pro Tips

For added moisture, consider adding a tablespoon of lemon juice to the batter. It amplifies the blueberry flavor beautifully.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, ensure that your baking powder and baking soda are fresh. These leavening agents are crucial for achieving the desired height in the cake. A quick test for baking powder is to mix a teaspoon with warm water; it should bubble vigorously. For baking soda, mix it with vinegar. If it doesn't fizz, it’s time to replace them.

Another common issue is the cake sticking to the pan. Be thorough when greasing the pan; use butter or oil and dust with flour for added insurance. You can also line the bottom of the cake pan with parchment paper for an easy release. This small step can make a significant difference in ensuring a beautifully intact cake.

Flavor Variations to Explore

Consider adding citrus zest, such as lemon or orange, to the batter for a bright, refreshing contrast to the spices. A tablespoon of zest can enliven the overall flavor profile, while also enhancing the cake's aroma during baking. It's a simple tweak that offers a delightful surprise in each bite.

If you prefer a nutty crunch, fold in some chopped walnuts or pecans along with the blueberries. This adds not only texture but also a deeper, richer flavor to every slice. Just be mindful of the baking times; nutty additions can sometimes require a little extra monitoring to ensure they don’t burn.

Scaling the Recipe

If you're planning a larger gathering, this recipe can easily be doubled to fit into a 9x13-inch pan. Just scale up all the ingredients accordingly and be aware that the baking time may increase slightly. Start checking for doneness around the 50-minute mark. A cake tester or toothpick should come out clean from the center for it to be ready.

For smaller gatherings, you could also consider making mini cakes or cupcakes. Adjust the baking time to 18-22 minutes for cupcakes and watch for the same visual cues of doneness. This approach not only makes portion control easier but also adds a charming appeal for guests.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Just make sure to fold them into the batter while still frozen to avoid color bleeding.

→ How should I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I substitute gluten-free flour?

Absolutely! A 1:1 gluten-free baking flour blend will work well in this recipe.

→ Is it possible to make mini cakes?

Yes! You can use a muffin tin to create individual mini cakes. Adjust the baking time to about 25-30 minutes.