Blueberry Lemon Sourdough Skillet (Print Version)

Tangy skillet cake with fresh blueberries and lemon zest enriched by sourdough starter, finished with a sweet 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 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

# How to Make It:

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, mixing 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.
07 - Pour batter into prepared skillet, spreading evenly. Sprinkle additional blueberries on top if desired.
08 - Bake for 30 to 35 minutes or until golden and a toothpick inserted in the center comes out clean.
09 - Cool in skillet for 15 minutes.
10 - Whisk powdered sugar with lemon juice to form a thick but pourable icing. Drizzle over the cooled cake.
11 - Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • That sourdough starter you've been neglecting finally gets its moment to shine in something gloriously sweet.
  • The combination of bright lemon and tart blueberries creates a complexity that tastes far fancier than the effort requires.
  • Baking it straight in a skillet means one less dish to wash and a cake that looks impressively rustic on the table.
02 -
  • Frozen blueberries actually work better than fresh if that's what you have—don't thaw them, just fold them in directly so they stay intact and don't bleed too much.
  • The sourdough starter really does make a difference in flavor depth; regular buttermilk won't give you that subtle tanginess that makes people pause and wonder what's different.
03 -
  • Room temperature ingredients cream better and mix more evenly, so pull your eggs and butter out 30 minutes before you start—this small step is the difference between a smooth batter and one that looks broken and separated.
  • Don't skip whisking the dry ingredients separately; it distributes the baking soda and baking powder evenly so you get consistent rise across the whole cake instead of weird bumpy spots.
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