AuthorCarolina

1 cup sourdough discard (unfed, room temp)

2 large eggs

½ cup oil (neutral, like canola or light olive oil)

1 cup sugar

1 tsp vanilla extract

1 ½ cups cups mixed berries (fresh or frozen)

½ cup milk or buttermilk

1 ½ cups cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp tsp salt

● Optional: zest of lemon or orange for brightness

● Optional: 1 tbsp vinegar (helps activate baking soda for more lift)

Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Cambria","serif";}

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan or similar.

2. In a blender or food processor, combine the berries, eggs, sugar, oil, vanilla, and milk. Blend until smooth.

3. Pour the blended mixture into a large mixing bowl. Stir in the sourdough discard.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

6. Pour the batter into the prepared pan. If desired, sprinkle extra berries or sugar on top.

7. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan before slicing. Serve plain or topped with yogurt, whipped cream, or a drizzle of honey.

berry

body { font-family: 'Georgia', serif; max-width: 700px; margin: auto; padding: 30px; background-color: #fff8f2; color: #333; } h1 { font-size: 2em; color: #b91c1c; text-align: center; } h2 { color: #9d174d; margin-top: 1.5em; } ul { list-style-type: disc; padding-left: 20px; } ol { padding-left: 20px; } .tips { background-color: #fffbeb; padding: 15px; border-left: 5px solid #fbbf24; margin-top: 20px; }

Blended Berry Sourdough Discard Cake

Name: Blended Berry Sourdough Discard Cake
Ingredients: 1 cup sourdough discard (unfed, room temp); 2 large eggs; ½ cup oil (neutral, like canola or light olive oil); 1 cup sugar; 1 tsp vanilla extract; 1 ½ cups cups mixed berries (fresh or frozen); ½ cup milk or buttermilk; 1 ½ cups cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp tsp salt; ● Optional: zest of lemon or orange for brightness; ● Optional: 1 tbsp vinegar (helps activate baking soda for more lift)

Fluffy & Fruity – This berry-packed cake is light, moist, and the perfect way to use up your sourdough discard. Quick to whip up, even easier to enjoy!

Ingredients:

1 cup sourdough discard (unfed, room temp)
2 large eggs
1/2 cup neutral oil (canola or light olive oil)
1 cup sugar
1 to 1½ cups mixed berries (fresh or frozen)
1 tsp vanilla extract
1/2 cup milk or buttermilk
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional: Zest of 1 lemon or orange for brightness
Optional: 1 tbsp vinegar (helps activate baking soda for more lift)

Instructions:

Preheat oven to 350°F (175°C). Grease and line an 8x8 inch pan.
In a blender or food processor, combine berries, eggs, sugar, oil, vanilla, and milk. Blend until smooth.
Pour the mixture into a large bowl and stir in the sourdough discard.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gently stir the dry ingredients into the wet. Don’t overmix!
Pour into the prepared pan. Optionally sprinkle with more berries or sugar.
Bake for 35–45 minutes, or until a toothpick comes out clean.
Cool completely in the pan before slicing. Serve plain or topped with yogurt, whipped cream, or a drizzle of honey.

Tips:

Freezes well—slice, wrap, and store for later!
Try it warm with vanilla ice cream for an extra treat.
This cake gets better the next day. Seriously!

Ingredients