Sourdough Blueberry Bread

Sourdough blueberry bread is incredibly delightful with its combination of sweet flavors and cake-like texture. The bursts of sweetness from the blueberries are beyond refreshing.

Aside from this recipe’s deliciousness one of its most appealing aspects is its simplicity in preparation. It can be made with active or inactive sourdough starter and requires basic ingredients. I also made sure to prepare everything in just 1 bowl for minimal clean-up!

Each slice offers a perfect balance of sweetness and makes for an irresistible treat for any occasion. Topped with a little butter, it pairs wonderfully with a cup of tea!

Tips before baking sourdough blueberry bread

• Sourdough starter: Your sourdough starter can be fed or unfed. I used sourdough discard that was less than a week old. I recommend using a discard that is no more than a week old as this could make the bread sour.

• Sinking middle: Prevent a sunken center in your bread by being cautious not to overmix the batter.

• Can I long ferment the batter? Yes. However, wait to add the baking powder and baking soda until right before you bake. You can mix all of the other ingredients and place the batter in your refrigerator for up to 24 hours. The following day, mix in the baking powder and baking soda and bake.

• Let the bread cool: Sourdough blueberry bread is pleasantly moist and cake-like making it easier to fall apart when trying to transfer and cut into it. Let the bread cool in the pan for 20 minutes before transferring it to a cooling rack. Additionally, let it completely cool before slicing and serving.

• Fresh or frozen blueberries: Both fresh and frozen blueberries can be used. If using frozen blueberries do not let them thaw.

Ingredients needed for sourdough blueberry bread

• Sourdough starter: active or discard (I recommend the sourdough discard be no more than a week old).

• Milk: I use whole milk, but any milk will do.

• Neutral oil: Any neutral oil will work in this recipe. I use avocado oil.

• Sugar: this can be adjusted to your sweetness level. I use 1 cup but feel free to lessen the amount if desired.

• Egg: no eggs? No problem! Replace 1 egg with 1/4 cup of unsweetened applesauce.

• Blueberries: can be fresh or frozen.

• Other kitchen staples: flour, vanilla extract, baking powder, baking soda, & salt.

How to make sourdough blueberry bread: step-by-step

Equipment needed:

• Mixing bowls
• Silicone spatula
• Measuring cups and spoons
• 1 9×5 loaf pan

Ingredients:

• 1 cup and 1 tablespoon of all-purpose flour
• 1 cup of sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup of milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup of neutral oil (I use avocado oil)
• 1/2 cup of sourdough starter (active or discard) brought to room temperature
• 1 1/2 cups of frozen or fresh blueberries

Instructions:

• Preheat the oven to 350 degrees F and grease your loaf pan.

• In a medium bowl mix together the blueberries and 1 tablespoon of flour and set aside.

• In a separate mixing bowl add the flour, sugar, baking powder, baking soda, and salt. Whisk together until everything is combined.

• To the same mixing bowl, add the milk, oil, egg, vanilla extract, and sourdough discard. Mix until the flour has absorbed all of the liquid. It is ok if there are a few clumps.

• Lastly, fold in the blueberries until just combined. Be careful not to overmix here.

• Transfer the batter to your loaf pan. Optional: sprinkle a tablespoon of sugar over the top before baking.

• Bake for 55-65 minutes or until a toothpick comes out clean from the center.

• Allow the sourdough blueberry bread to cool for 20 minutes in the pan before transferring it to a cooling rack. Let the bread cool completely before slicing and serving.

Storing sourdough blueberry bread

• Store sourdough blueberry bread in an airtight container or resealable plastic bag for up to 2-3 days.

• For longer storage, refrigerate the bread for up to a week, ensuring it’s well-wrapped to prevent drying out.

• To freeze, tightly wrap individual slices or the entire loaf in plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months. When ready to enjoy, thaw frozen bread slices or loaf at room temperature or gently reheat in the oven to revive the texture.

More Sourdough Recipes

• Sourdough Discard Blueberry Muffins
• Sourdough Discard Crescent Rolls
• Sourdough Cinnamon Rolls (soft & not too sweet!)
• Sourdough Pumpkin Bread