Sourdough Blueberry Tea Cake

Sourdough Blueberry Tea Cake 

Recipe by Alexandra Allen of Wild Woman Bakery

INGREDIENTS

295 grams unsalted butter

155 grams evaporated cane sugar 

185 grams light brown sugar

12 grams Pure Vanilla extract 

70 grams Sourdough Starter 1:1 (At Peak)

3 eggs and 1 egg yolk 

315 grams fresh-milled Sonora, Einkorn and Spelt  or any flour of your choice 

6 grams sea salt 

230 grams whole milk or milk of choice 

1.5 cups fresh blueberries 

STEPS

Whip together butter, sugar and brown sugar for a minimum of 3 minutes. 

Then add sourdough starter and mix for additional 2 minutes. 

Making sure to scrape down the sides. Next add the eggs( room temp) one by one, and finally the vanilla extract. 

Whip batter for an additional 4 minutes.

Lastly add the fresh milled flour in 3 parts , interchanging with the milk and always ending on flour! 

Whip for a quick 15 seconds and fold in the blueberries, do not over mix, just make sure all of your flour is probably incorporated! 

Cover batter with plastic wrap and allow to ferment in the bowl on your counter for a minimum of 3 hrs! I usually let mine go for 15+ 

Make sure your home temp isn’t higher than 73. 

Grease a 9 inch round nonstick pan with plenty of butter 

And gently spoon fermented sourdough tea cake batter into your greased loaf pan and smooth the top so it’s all even! 

Next bake for 65 minutes at 350 degrees

Preheat your oven for a minimum of 45 minutes! Remember every oven differs, so test the middle with a toothpick at the 1 hr mark of baking and if it’s still raw cook for an addition 5 minutes! 

Cool on a rack for  45 minutes in the loaf pan and then transfer to a different plate! 

Hope you like it!!

Xoxo Alex 

Used with permission by Alexandra Allen, 2022