Blueberry sourdough bread
This blueberry sourdough bread is super easy to make. You make this quick bread with sourdough discard instead of an active starter so you can make it in less than an hour!
If you love lemon blueberry sourdough bread, but you are in the mood for something quick and sweet, this is the recipe for you!
Why you will love this blueberry sourdough bread
- Because of the discard is ready in less than an hour.
- It is a fun way of using up leftover blueberries.
- This recipe is super versatile! You can replace the blueberries with other berries, or use a mix of fruit you have lying around.
Ingredient notes
Sourdough discard: To make quick bread, you’ll need sourdough discard. This is the portion of your sourdough starter that you set aside when feeding it. If you don’t have an active sourdough starter yet, take a look at our guide on how to create a sourdough starter. It’s easier than it may seem!
Flour: To make blueberry sourdough bread, you need wheat flour. You can substitute some with whole wheat flour or almond flour. Almond flour gives the bread a mild nutty flavor that goes perfectly with the sweet blueberries.
Blueberries: Blueberries bring a lot of flavor and color to the bread. You can use both frozen and fresh blueberries without needing to thaw them first.
How to make blueberry lemon bread
To get the best results, it is best to mix the dry and wet ingredients in two separate bowls. This will help to prevent overworking the batter. When combining the two, don’t worry if there are a few dry bits left. They will disappear while baking.
After adding the blueberries, you can bake your blueberry sourdough bread for about 60 minutes or until done. You can check if your bread is done by pricking a toothpick in the center. If it comes out dry, you can take it out of the oven.
Our tips for the perfect blueberry loaf
- Coat the blueberries with a layer of flour. This will keep them from sinking to the bottom.
- Use a kitchen scale. To get the best results every time you make this recipe, we recommend using a kitchen scale instead of cups. Both measurements are in the recipe card below.
- This blueberry sourdough recipe also works with frozen berries!
- Check to see if your bread is done before taking it out of the oven. You do this by inserting a toothpick in the center; if it comes out clean, your blueberry sourdough bread is done!
Storage
Covered with plastic wrap, homemade blueberry sourdough bread stays fresh for up to four days. You can also freeze the bread to enjoy later. I like to wrap individual slices to take with me to work! When you're ready to serve, simply let the bread thaw on the counter.
More easy recipes with sourdough discard
Blueberry sourdough bread
Ingredients
For the blueberry sourdough bread
- 2 cups flour 250 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar 200 grams
- 2 eggs
- 1 stick butter 113 grams, melted
- 2 tablespoons vegetable oil
- 1/2 cup sourdough discard 100 grams
- 1/2 cup milk 120 ml
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups blueberries 200 grams
For the lemon glaze
- 1/2 cup powdered sugar
- 1/2 tablespoon lemon juice
For the crumb topping
- 1/2 cup flour 80 grams
- 3 tablespoons butter
- 4 tablespoons sugar
Instructions
How to make the blueberry sourdough bread batter
- Preheat your oven to 350 F (180 C) and grease your cake ti
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients until combined and our them into the dry mixture.
- Mix until just combined, and fold in the blueberries. To prevent them from ending up at the bottom of your bread, you can coat them with flour.
- Transfer the batter to a cake tin.
How to make the crumble topping
- Add all the ingredients for the crumb topping into a small bowl and rub it together with cold fingers until it resembles bread crumbs.
- Divide the crumbs over the batter and bake your blueberry sourdough bread in the center of the oven for 55-60 minutes.
- Let it cool completely before adding the glaze.
How to make the lemon glaze
- Add the powdered sugar to a small bowl and add the lemon juice a few drops at a time.
- Once your lemon glaze has the right consistency, drizzle it over your blueberry sourdough bread and let it set before cutting the bread into slices.
This looks absolutely delicious, I can’t wait to bake this 😋.
We love to see how it turned out!
Sourdough bread and blueberries are two of my favorite things. I can’t wait to try this recipe. Yum!
Let us know how it turned out! We’re working on a lemon blueberry sourdough bread I think you will love!
Looks so delicious! Anything sourdough is always delicious! 😋😋😋