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–+ servings
Sourdough Blueberry Buckle on a white plate with blueberries

Sourdough Blueberry Buckle Recipe

By McKenna Pulda
Yield: 16 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
A sweet and tender cake, sprinkled with a crunchy streusel topping and speckled with fresh blueberries, this Sourdough Blueberry Buckle is quick to make and sure to impress. Perfect to serve as breakfast, with afternoon tea, or after-dinner dessert. Make with fresh blueberries during the blueberry season or with frozen blueberries to enjoy all year long.
4.51 from 61 votes
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Ingredients

Crumble Topping

  • 50 grams sugar 1/4 cup
  • 55 grams brown sugar 1/4 cup
  • 47 grams all-purpose flour 1/3 cup
  • 1 gram cinnamon 1/2 teaspoon
  • pinch of salt
  • 57 grams unsalted butter, cold 1/4 cup

Sourdough Blueberry Buckle

  • 210 grams all-purpose flour 1 1/2 cups
  • 8 grams baking powder 2 teaspoons
  • 3 grams salt 1/2 teaspoon
  • 150 grams sugar 3/4 cup
  • 57 grams unsalted butter, softened 1/4 cup
  • 1 large egg room temperature
  • 140 grams sourdough discard heaping 1/2 cup
  • 155 grams milk 1/2 cup + 2 Tablespoons
  • 3 grams fresh lemon zest 1 Tablespoon
  • 4 grams pure vanilla extract 1 teaspoon
  • 300 grams fresh or frozen blueberries 2 cups
  • 10 grams all-purpose flour, for blueberries 1 Tablespoon

Instructions

Crumble Topping:

  1. In a medium bowl, add the sugars, flour, cinnamon, pinch of salt, and the cold, cubed butter.
    50 grams sugar, 55 grams brown sugar, 47 grams all-purpose flour, 1 gram cinnamon, pinch of salt, 57 grams unsalted butter, cold
  2. Crumble the larger pieces of butter with your fingers and mix by hand until the butter is well coated with the flour mixture.
  3. Place in the fridge to chill until ready to top the sourdough blueberry buckle.

Sourdough Blueberry Buckle

  1. Preheat your oven to 375 degrees F. Grease a round 9-inch cake pan or 9x9 square pan with butter or cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and a salt until incorporated. Set aside.
    210 grams all-purpose flour, 8 grams baking powder, 3 grams salt
  3. In the bowl of an electric mixer with the paddle attachment, cream the sugar and softened butter until it is light and fluffy.
    150 grams sugar, 57 grams unsalted butter, softened
  4. Then add a large egg and mix until pale yellow color.
    1 large egg
  5. In a medium bowl, whisk the sourdough starter, milk, lemon zest and vanilla extract until smooth.
    140 grams sourdough discard, 155 grams milk, 3 grams fresh lemon zest, 4 grams pure vanilla extract
  6. Add the wet ingredients to the stand mixer and mix on low speed for about a minute, stopping to occasionally scrape the bottom and the sides of the bowl.
  7. Add the dry ingredients to the wet ingredients, half a cup at a time while mixing on low speed. Be sure not to over-mix the batter. Stop mixing once the flour is just incorporated.
  8. In a large bowl, pour the remaining flour over the fresh or frozen blueberries. Mix with a wooden spoon until the blueberries are evenly coated with flour.
    300 grams fresh or frozen blueberries, 10 grams all-purpose flour, for blueberries
  9. Scoop half of the batter into the prepared pan and spread smoothly with an offset spatula. Pour half of the blueberries on top of the batter. Place the remaining batter on top and spread evenly. Add the remaining blueberries on top of the cake.
  10. The finishing touch is to sprinkle an even layer of the crumb topping - don't miss the corners!
  11. Place your pan into the preheated oven and bake until the 45-50 minute mark or until golden brown and a toothpick placed in the center comes out clean.
  12. Remove the sourdough blueberry buckle from the baking dish and cool on a wire rack.
  13. Once it is just warm to the touch, slice it up in wedges or squares and display them on your favorite serving plate. Enjoy!

Notes

This recipe card was updated on February 15th, 2026.

Recipe Tips

    • Cover the sourdough blueberry buckle with plastic wrap once completely cooled or store it in an air-tight container. It will keep for 2-3 days.
    • No need to thaw your frozen blueberries before folding them into the batter. If you do, the blueberry juices may turn the batter purple. A fun presentation, but not a traditional, serving style. Flour and add just like fresh.
    • This buckle recipe can be made with an array of different fruits. Swap blueberries out for strawberries, blackberries, rhubarb, or even cherries!
    • To freeze, cover the buckle with a layer of plastic wrap, then a layer of aluminum foil once it is completely cooled, and store it in a plastic gallon-sized bag. It will keep for up to 3 months. Thaw on the countertop before serving.

Nutrition

Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 58mg | Fiber: 1g | Sugar: 18g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
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