This Sourdough Blueberry Buckle Recipe comes together in about 45 minutes and bakes beautifully in a single pan for a easy treat that your family will love! You can switch up the fruit to use what you’ve got on hand or make it a fun way to “clean out the fridge” with leftover ingredients. Trust me, you’ll want to keep this one on standby!
The Ingredients for Your Sourdough Blueberry Buckle
You’ll be amazed at how simple the ingredients are for this delightful blueberry treat! Grab your shopping list because here’s what you need:
- 1/4 cup granulated sugar (53g)
- 1/4 cup brown sugar, packed (55g)
- 1/3 cup all-purpose flour (47g)
- 1/2 teaspoon cinnamon (1g)
- 1 pinch of salt
- 1/4 cup butter, cold (57g)
- 1 1/2 cups all-purpose flour (210g)
- 2 1/2 teaspoons baking powder (8g)
- 1/2 teaspoon salt (4g)
- 3/4 cup white sugar (158g)
- 1/4 cup butter, softened (57g)
- 1 large egg, room temperature
- 1/2 cup sourdough discard (140g)
- 1/2 cup milk (155g)
- 1 tablespoon lemon zest (3g)
- 1 teaspoon pure vanilla extract (4g)
- 2 cups blueberries (300g)
Let’s Get Cooking!
Step-by-Step Instructions
Okay, let’s dive into the deliciousness, shall we? Here’s how to whip up this magical Sourdough Blueberry Buckle:
Make the Crumb Topping (about 10 minutes) In a medium bowl, whisk together the 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and a pinch of salt. Add the 1/4 cup cold, cubed butter and mix with your fingertips until big hunks of butter are coated in flour, like yummy little pebbles. Chill this mixture in the fridge while we work on the batter.
Preheat Oven (Preheat while you mix; Total prep time: 15 minutes) Preheat your oven to 375°F. Get those lovely smells filling your kitchen!
Prepare Your Baking Pan : Grease a 9-inch round cake pan or 9×9 square pan with butter or cooking spray, making sure it’s well coated so nothing sticks to it later.
Mix the Dry Ingredients (5 minutes) In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set this dry mix aside, and let’s get to the fun part!
Cream the Butter and Sugar (5 minutes) In the bowl of an electric mixer fitted with the paddle attachment, cream together 3/4 cup sugar and 1/4 cup softened butter until it looks fluffy about 3-5 minutes. It should be light and almost airy.
Add the Egg and Wet Ingredients (5 minutes) Next, add in the egg, mixing until it’s pale yellow. In a separate bowl, combine the 1/2 cup sourdough discard, 1/2 cup milk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Slowly add this wet mix to the creamed butter and sugar, blending on low speed for about a minute, making sure to scrape those delicious bits from the bottom and sides of the bowl.
Combine Wet and Dry (2-3 minutes) Gradually add in your flour mixture, about half a cup at a time while mixing on low speed. Don’t overmix! A couple stops to scrape down the bowl is perfect.
Prepare the Blueberries (2 minutes) Toss 2 cups of blueberries with about 1-2 tablespoons of flour, just enough to coat them. This helps prevent the blueberries from sinking to the bottom.
Layer the Buckle (5 minutes) Pour half of the batter into the prepared pan, smoothing it out gently. Add 1 cup of blueberries on top, followed by the remaining batter. Finally, add the rest of the blueberries on top. Oh! And sprinkle that crumb topping evenly over everything, don’t leave the corners lonely!
Bake (45-50 minutes) Pop your pan into the preheated oven and bake for 45-50 minutes or until golden brown. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell? Pure magic!
Cool and Serve : Once the buckle is out, let it cool in the pan for just a bit. Transfer to a cooling rack, and once it’s warm but not hot, slice it into wedges or squares and serve it up on your favorite plate!
Why This Recipe Works
Quick & Easy
This buckle really comes together in under 45 minutes, perfect for when you want something delicious but quick for dessert!
Versatile
The beauty of this recipe lies in its flexibility, you can use whatever fruit you have! Peaches, raspberries, or even chunks of apples would work perfectly.
Comfort Food
It’s super cozy and packed with flavor; it’s the kind of dessert that feels like a warm hug after a long day.
Crowd-Pleaser
I mean, who doesn’t love a sweet, crumbly dessert bursting with blueberries? The whole family will be fighting over the last piece, no lie!
Serving and Storage Tips
How to Serve This Blueberry Buckle
Serve warm with a scoop of vanilla ice cream on top, or pair it with a dollop of whipped cream for that elegant touch. You could even sprinkle on some toasted almonds for extra crunch!
Storage
Covered at room temperature, your Sourdough Blueberry Buckle will stay fresh for about 3-4 days. If it lasts that long!
Reheating Instructions
Want to enjoy it warm again? Just pop it in the microwave for 20-30 seconds to warm it up!
Freezer Friendly
Absolutely! You can freeze the buckle for up to 3 months. Just slice it, wrap it tightly in plastic wrap, and pop it in the freezer. Thaw overnight in the fridge before serving.
Personal Connection
This Sourdough Blueberry Buckle is my go-to recipe when I want something sweet without too much fuss. I’m a real sucker for homemade treats that don’t require complicated techniques, my family loves this! Any time I make it, I can just feel everyone’s warmth filling the kitchen. The best part? You can make it in a single bowl if you’re feeling particularly lazy, no shame in that!
If you loved this Sourdough Blueberry Buckle Recipe, be sure to check out my Sourdough Discard Cinnamon Bread, my sourdough discard biscuits, or my Sourdough Texas Roadhouse Rolls! You’ll find something delicious to bake for every occasion.
Wrap-Up
So what do you think? This Sourdough Blueberry Buckle is seriously easy, endlessly customizable, and deliciously comforting! Grab those ingredients and give it a try, you won’t regret it!
With the smell of warm blueberries wafting through your home, your family will be asking for this one again and again! Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Sourdough Blueberry Buckle
Ingredients
Method
- In a medium bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and a pinch of salt. Add the cold, cubed butter and mix with your fingertips until big hunks of butter are coated in flour. Chill this mixture in the fridge.
- Preheat your oven to 375°F.
- Grease a 9-inch round cake pan or 9×9 square pan with butter or cooking spray.
- In a large bowl, whisk the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream together the white sugar and softened butter until fluffy.
- Add the egg and mix until pale yellow. In a separate bowl, combine the sourdough discard, milk, lemon zest, and vanilla extract. Slowly add this wet mix to the creamed butter and sugar, blending on low speed.
- Gradually add in your flour mixture while mixing on low speed. Don’t overmix!
- Toss the blueberries with enough flour to coat them.
- Pour half of the batter into the prepared pan. Add 1 cup of blueberries and the remaining batter. Top with the rest of the blueberries and sprinkle the crumb topping over everything.
- Bake in the preheated oven for 45-50 minutes until golden brown and a toothpick comes out clean.
- Let it cool in the pan, then transfer to a cooling rack. Slice into wedges and serve warm.