Sourdough Blueberry Bread
This sourdough blueberry bread has the perfect blend of flavors. With its irresistible cake-like texture and effortless preparation, it's a treat you'll find yourself returning to time and again.
Servings: 1 loaf
Calories: 120kcal
Equipment
- Mixing bowls
- silicone spatula
- Measuring cups and spoons
- 1 8x4 or 9x5 in loaf pan
Ingredients
- 1 cup all-purpose flour plus 1 tablespoon for the blueberries
- 3/4 cup sugar see notes for adjustments
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup neutral oil I use avocado oil
- 1/2 cup sourdough starter active or discard brought to room temperature
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F and grease the 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.
Notes
Sourdough starter: active or discard (I recommend the sourdough discard be no more than a week old to avoid a sour taste).
Sugar: feel free to adjust the sugar accordingly if you would prefer it less sweet use 1/2 cup of sugar.
Blueberries: If using frozen blueberries make sure to not thaw them.
Nutrition
Serving: 1slice | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Sodium: 170mg
