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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!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Blueberry Bread, Sourdough Blueberry Bread, Sourdough Discard Recipe
Author Sunup to Sundown

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

  1. Preheat oven to 350 degrees F. Then grease your 8.5 x 4.5 loaf pan with butter or non-stick spray.

  2. Whisk the flour, baking powder, salt in a large mixing bowl.

  3. In another bowl, beat the butter, sugar, eggs, and vanilla until smooth.

  4. 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.

  5. Gently fold in your blueberries that have been tossed with flour or sugar into the batter.

  6. 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).