If you’ve been baking with sourdough for any amount of time, you know that the discard can pile up fast. Sure, pancakes and crackers are fun, but sometimes you just want something a little sweeter—and that’s where this sourdough blueberry bread comes in.
All about Sourdough Blueberry Bread
This quick bread is one of my favorite ways to put that extra starter to good use. It’s tender, flavorful, and filled with juicy blueberries in every bite. Best of all, it comes together without the fuss of long fermentation—just mix, bake, and enjoy.
You can use either fresh or frozen blueberries for this recipe, which makes it a year‑round treat. Fresh berries are wonderful in summer, but frozen work just as well and save you from having to wait for blueberry season.
The finished loaf is slightly sweet, with just enough tang from the sourdough to balance it out. It’s perfect for breakfast, a mid‑afternoon snack, or even dessert. A thick slice alongside your morning coffee is pure comfort, but it also makes incredible French toast if you want to take it up a notch.
Sourdough Blueberry Bread
This easy sourdough blueberry bread is a baker’s dream: no fermentation, just mix, bake, and enjoy. Fresh or frozen blueberries make it perfect all year long!
Ingredients
- 1/2 cup butter softened
- 3/4 – 1 cup sugar or sweetener of choice
- 2 eggs
- 1/2 cup milk
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar or flour for tossing blueberries
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup blueberries fresh or frozen
Instructions
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Preheat oven to 350 degrees F. Then grease your 8.5 x 4.5 loaf pan with butter or non-stick spray.
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Whisk the flour, baking powder, salt in a large mixing bowl.
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In another bowl, beat the butter, sugar, eggs, and vanilla until smooth.
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Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined. Then stir in your sourdough starter until fully incorporated.
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Gently fold in your blueberries that have been tossed with flour or sugar into the batter.
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Pour the batter into your prepared loaf pan. Lightly sprinkle with sugar if you desire. Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter).
Another bonus? This bread freezes beautifully. Bake a loaf, enjoy a few slices now, and wrap the rest for later. You’ll thank yourself on a busy morning when you can pull out a slice and have something homemade in minutes.
Whether you’re an experienced baker or just looking for a simple, rewarding recipe to use up discard, this sourdough blueberry bread will quickly become a favorite. It’s easy, versatile, and absolutely delicious—exactly the kind of recipe every baker should have in their back pocket.
FAQ
Q: Can I use frozen blueberries?
A: Absolutely! Frozen blueberries work just as well as fresh. You don’t need to thaw them—just toss them in frozen and bake as usual.
Q: How long does the bread keep?
A: The bread stays fresh at room temperature for about 2–3 days in an airtight container. For longer storage, freeze slices and thaw as needed.
Q: Can I use active starter instead of discard?
A: Yes! Active starter will work the same as discard in this recipe. The flavor may be slightly less tangy, but the texture will still be delicious.
Q: Can I make muffins instead of a loaf?
A: Definitely! Pour the batter into lined muffin tins and bake for about 18–22 minutes, or until a toothpick comes out clean.
Q: Can I add lemon flavor?
A: Yes—lemon zest or a little lemon juice pairs beautifully with blueberries. It adds a fresh, bright note to the bread.
