Blaubeer Zitronen Sauerteig Kuchen

My cast iron skillet caught the afternoon light just right when I pulled this cake out of the oven, all golden and studded with bursts of blueberry. The sourdough starter sitting on my counter had been calling to me for days, and I finally figured out what it was asking for: something sweet, tangy, and citrus-bright. That first slice, still warm enough to steam a little, proved that sometimes the best baking ideas come from having too much starter and a craving that won't quit.

I made this for my neighbor who'd just mentioned offhandedly that she missed eating desserts that felt homemade, not store-bought. Watching her face light up when she took that first bite—and then immediately asking for the recipe—reminded me why baking matters so much more than the ingredients themselves.

Ingredients

• All-purpose flour: The foundation; sift it if you have time, though honestly a gentle whisk works fine too.
• Unsalted butter: Room temperature is non-negotiable here, or your batter will be gritty instead of fluffy.
• Granulated sugar: Creamed with butter, this creates the tender crumb everyone loves.
• Eggs: Room temperature, added one at a time so they actually incorporate instead of sitting pooled on top.
• Active sourdough starter: Use the unfed discard you'd normally throw away; it's the magic ingredient that adds tang and keeps things moist.
• Whole milk: Adds tenderness; don't skip it for buttermilk unless you adjust the baking soda.
• Vanilla extract: A small amount that rounds out the flavor in the background.
• Lemon zest: Fresh zest matters here, not the bottled stuff; the oils in fresh zest are what sing.
• Fresh lemon juice: Bright and slightly tart, balancing the sweetness perfectly.
• Baking powder and baking soda: The dynamic duo that gives this cake its rise and tender crumb.
• Salt: Just enough to make everything taste more like itself.
• Fresh blueberries: Toss them lightly in a tiny bit of flour before folding in so they don't sink to the bottom.
• Powdered sugar and lemon juice for icing: Whisked together they become a glossy drizzle that feels professional and tastes bright.

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Heat the oven and prepare your skillet:

Set your oven to 350°F and get that 10-inch oven-safe skillet (cast iron is ideal, but any skillet works) buttered generously. A well-greased pan is your secret to a golden, crispy edge that makes everyone swoon.

Mix your dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside. This pre-mixing ensures the leavening distributes evenly and you don't end up with pockets of baking soda taste.

Cream butter and sugar:

In a large bowl, beat softened butter and sugar together until it looks pale, fluffy, and almost like whipped clouds. This step takes about 3 to 5 minutes with an electric mixer and creates the tender structure of the cake.

Add eggs one at a time:

Drop in each egg and mix well between additions so they're actually incorporated, not just sitting there. This is where patience pays off in texture.

Add vanilla, zest, and lemon juice:

Stir in the vanilla, fresh lemon zest, and juice, letting the mixture become fragrant and bright. The zest oils are tiny flavor bombs you don't want to miss.

Stir in the sourdough starter:

Mix until the starter is fully combined into the wet mixture. This is your secret weapon for moisture and that subtle tangy depth.

Fold in flour in two additions:

Add half the flour mixture, stirring gently until just combined, then pour in the milk, and finish with the remaining flour. Overmixing develops gluten and makes the cake tough, so stop as soon as you don't see streaks of flour.

Gently fold in blueberries:

Use a spatula to fold in the blueberries carefully, trying not to crush them or overmix the batter. A light hand here means your cake stays tender and the berries stay whole.

Pour into skillet and top:

Spread the batter evenly in your prepared skillet and scatter extra blueberries on top if you're feeling generous. They'll sink slightly as the cake rises, creating beautiful pockets of fruit.

Bake until golden:

Bake for 30 to 35 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs. The kitchen will smell like lemon and berries and warmth all at once.

Cool and make the icing:

Let the cake cool in the skillet for about 15 minutes while you whisk powdered sugar with lemon juice until you have a thick but pourable consistency. If it's too thick, add a tiny splash more juice; too thin, add more sugar.

Drizzle and serve:

Once slightly cooled, drizzle the icing over the top in thin lines, letting it pool in all the right places. Serve warm or at room temperature, and watch people's faces change.

Merken

There's something about a cake made in a cast iron skillet that feels like it matters more, like it has history and weight and purpose. This one became the thing I make when I want to say thank you without needing words.

Why Sourdough Starter Belongs in Desserts

Most people think sourdough starter belongs only in bread, but that tangy, fermented flavor adds a dimension to sweet baked goods that you simply can't achieve with plain flour and leavening alone. The starter contributes moisture that keeps the cake tender, a subtle tartness that balances richness, and depth that makes people pause mid-bite trying to figure out what makes this taste so good. Using your discard starter means you're not wasting it, and you're getting a genuinely better cake in the bargain.

The Cast Iron Advantage

A cast iron skillet distributes heat more evenly than a regular cake pan and creates a golden, slightly crispy edge that makes every slice taste finished and intentional. The skillet also comes straight to the table looking rustic and impressive, which means less work for you and more admiration from the people eating. If you don't have cast iron, any 10-inch oven-safe skillet works, though you'll miss that beautiful caramelized edge.

Making This Cake Your Own

The beauty of this recipe is how easily it adapts to what you have on hand or what sounds good in the moment. You can swap orange zest and juice for lemon, add a handful of sliced almonds on top before baking for crunch, or even stir in a teaspoon of almond extract if you want something more floral. The structure stays the same, but the flavor becomes yours. Below are some variations that actually work:

• Frozen blueberries work beautifully if fresh ones aren't available, and you don't thaw them first so they burst during baking.
• A dollop of whipped cream or vanilla ice cream on a warm slice is the only acceptable way to serve this if you're honest with yourself.
• If you want texture, sprinkle coarse sugar or sliced almonds on top right before the cake goes into the oven.

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

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Merken

This cake reminds me that sometimes the best recipes are the ones that use up what you already have and turn it into something that tastes like you put in real effort. Make it once, and it becomes the dessert people ask for by name.

Fragen rund um das Rezept

→ Wie sorgt der Sauerteig für Geschmack?

Der Sauerteig bringt eine milde Säure und Tiefe in den Kuchen, die den fruchtigen Aromen der Blaubeeren und Zitronen entgegenwirkt.

→ Kann ich gefrorene Blaubeeren verwenden?

Ja, gefrorene Blaubeeren können direkt verwendet werden, ohne sie vorher aufzutauen, um eine matschige Konsistenz zu vermeiden.

→ Wie verhindere ich, dass der Kuchen trocken wird?

Wichtig ist, den Kuchen nicht zu lange zu backen und die richtige Balance von feuchten Zutaten wie Butter, Milch und Sauerteig einzuhalten.

→ Welche Pfanne eignet sich am besten?

Eine 10-Zoll-Pfanne aus Gusseisen ist ideal, da sie gleichmäßig erhitzt und eine schöne Kruste bildet.

→ Wie wird der Zitronenguss zubereitet?

Der Guss besteht aus Puderzucker und frischem Zitronensaft, zu einer dickflüssigen Konsistenz verrührt und über den abgekühlten Kuchen geträufelt.

→ Kann man Orangen anstelle von Zitronen verwenden?

Ja, Orangen geben eine süßere Zitrusnote und eignen sich gut als geschmackliche Variation.