Triple-Berry Sourdough Discard Cake — Raspberry, Blueberry & Strawberry

This Sourdough Discard Triple Berry Cake is a soft, tender cake made with sourdough discard, buttermilk, and a mix of fresh raspberries, blueberries, and blackberries. If you enjoyed the Strawberry Sourdough Cake, this triple-berry version is an easy swap that delivers sweet, jammy berry pockets in every bite. The discard adds moisture and subtle depth without making the cake taste sour, while the buttermilk keeps the crumb light and tender. Serve it with whipped cream or a scoop of vanilla ice cream, or enjoy it on its own for breakfast, brunch, or dessert.

Why You’ll Love Sourdough Discard Triple Berry Cake

• Easy to make — the batter comes together quickly and bakes in a single pan.
• Great way to use discard — sourdough discard adds moisture and gentle flavor without dominating the cake.
• Loaded with berries — raspberries, blueberries, and blackberries create sweet, jammy pockets throughout the crumb.
• Versatile — serve it for breakfast, brunch, or dessert; it pairs beautifully with whipped cream or ice cream.

Sourdough discard tip: Keep a jar of discard in the fridge to use in recipes. For a milder flavor in sweet bakes, use discard that is only a day or two old; older discard will be tangier and suits savory dishes better.

Important Ingredients

• Sourdough discard — 100% hydration discard no more than a day or two old for a mild flavor. Both fresh bubbly starter and refrigerated discard work.
• Unsalted butter — allows you to control the salt level.
• Sugar — granulated sugar sweetens the cake and a little is sprinkled on top before baking for a crisp finish.
• Egg — adds structure and richness.
• Buttermilk — keeps the crumb soft and tender; substitute 30 g sour cream + 30 g milk if needed.
• Vanilla & almond extract — vanilla adds warmth; almond pairs nicely with berries (optional).
• All-purpose flour — keeps the cake soft and tender.
• Baking powder — gives the cake its rise; use double-acting baking powder if planning a long ferment.
• Salt — balances sweetness and enhances berry flavor.
• Fresh berries — raspberries, blueberries, and blackberries total about 240 g; fresh is preferred to avoid excess moisture from frozen fruit.

See the recipe card below for full ingredient quantities and the complete method.

Substitutions & Variations

• Buttermilk substitute: Mix 30 g sour cream with 30 g milk if you don’t have buttermilk.
• Different berries: Use any fresh berry combination; chop large berries like strawberries for even baking.
• Frozen berries: Not ideal — if you must use them, don’t thaw and toss them in a little flour before folding in.
• Lemon zest: Add zest for a brighter berry flavor, especially with blueberries.
• Crumb topping: Swap the sugar topping for a crumb if you prefer a streusel finish.

How to Make Sourdough Discard Triple Berry Cake

Mix the batter

Step 1: Cream softened butter and sugar until light and fluffy. Mix in the sourdough discard, then add the egg, vanilla, almond extract, and buttermilk. Beat until combined and airy.

Step 2: Whisk the dry ingredients — flour, baking powder, and salt — in a separate bowl.

Note: For best accuracy use a kitchen scale to measure ingredients by weight.

Step 3: Add the dry ingredients to the wet and mix just until combined. Avoid overmixing.

Step 4: Gently fold in the berries, taking care not to overwork the batter so the cake remains tender.

Long ferment: If you long ferment the batter, use double-acting baking powder. Mix the batter without the berries, refrigerate for up to 24–48 hours, then bring closer to room temperature, fold in the berries, and bake.

Prepare and fill the pan

Step 5: Preheat the oven to 350°F and line a 9-inch pan with parchment paper.

Step 6: Spread batter into the prepared pan and sprinkle the reserved granulated sugar evenly on top.

Bake the cake

Step 7: Bake at 350°F for about 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

Step 8: Let the cake cool most of the way before slicing. Serve plain or with whipped cream or vanilla ice cream.

How to Store Leftovers

Once fully cooled, slice the cake and store slices in an airtight container or cover the pan tightly. Keep at room temperature for up to 3 days, or freeze individual slices for longer storage. Warm leftover slices slightly before serving for best texture.

Frequently Asked Questions

More Sourdough Cake recipes

Sourdough Pound Cake

Strawberry Sourdough Cake

Sourdough Blueberry Crumb Cake

Sourdough Rhubarb Snack Cake

If you tried this Sourdough Discard Triple Berry Cake or any other recipe, leave a star rating and share how it went in the comments. Happy baking!