Description
The Sourdough Blueberry Buckle represents a masterclass in balancing moisture, acidity, and crumb structure. This classic American dessert features fresh blueberries and a buttery streusel topping that cause the batter to buckle during baking, enhanced by the flavor from a sourdough starter.
Ingredients
Scale
2 cups All-Purpose Flour (unbleached)
2 teaspoons Baking Powder
1/2 cup Unsalted Butter (softened)
3/4 cup Granulated Sugar
1/2 cup Sourdough Discard (unfed)
1 Large Egg
2 cups Fresh Blueberries
1/2 cup Cinnamon Streusel (Flour, Butter, Sugar)
Instructions
- Set your oven to 375°F (190°C) and grease a 9×9 inch baking pa
- Beat the softened butter and sugar in a large bowl until light and fluffy
- Add the egg and sourdough discard to the creamed mixture and mix until just combined
- In a separate bowl, whisk the flour, baking powder, and salt, then sift
- Gradually add the dry ingredients to the wet mixture without overmixing
- Gently fold in the fresh blueberries
- Spread the batter into the prepared pan and sprinkle with cinnamon streusel
- Bake for 40 to 45 minutes until a toothpick comes out clea
Notes
Ensure ingredients are at room temperature for better emulsion.
Toss blueberries in flour before folding into the batter to prevent sinking.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg