Blended Berry Sourdough Discard Cake

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.

Print Options:

Blended Berry Sourdough Discard Cake