This Sourdough Blueberry Bread is an easy quick bread recipe made with sourdough discard. Moist, lightly sweetened, and bursting with blueberries, it’s perfect for breakfast or snack.
I’ve always loved baking with blueberries. And, of course, finding new ways to use my sourdough discard!
After thinking about it for months, I finally turned my favorite sourdough blueberry muffins into sourdough blueberry bread.
The process was simple - I just reduced the milk, flour-coated the berries, and baked the batter in a loaf pan.
I especially love this sourdough discard blueberry bread recipe because it’s so simple and works beautifully with fresh or frozen blueberries. The result is a moist, sweet, cake-like quick bread with a perfectly tender crumb.
You can even customize it with zest, chocolate chips, nuts, or a drizzle of sweet icing to really amp up the dessert vibes.
I gave a loaf to my sister—who loves cake, blueberries, and happens to be pregnant—and she was THRILLED. Her husband, coworkers, and my dad loved it too.
I hope you give it a try and enjoy it as much as we all did!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds extra moisture and a subtle tang, and it’s a great way to use up leftover discard.
- Blueberries- Fresh or frozen both work; toss with a little flour to prevent them from sinking.
- All-Purpose Flour- For the best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
- Butter- Melted butter adds richness and moisture to the batter, helping create a tender, flavorful loaf.
- Granulated Sugar- Adds sweetness. You can increase by ¼ cup (50 grams) if you like a sweeter loaf.
- Whole Milk- Provides moisture and richness. You can substitute other milks, though the loaf may be slightly less tender.
- Egg- Provide structure. Using room temperature eggs helps the batter mix smoothly.
- Vanilla Extract- Adds a subtle vanilla note that complements the blueberries and rounds out the flavors.
- Baking Powder & Soda- Help the bread rise light and fluffy, giving it a soft crumb.
- Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
Variations
- Add 1 teaspoon lemon or orange zest.
- Fold in ½ cup chocolate chips or chopped nuts.
- Add 1 teaspoon of cinnamon to the dry ingredients.
- Sprinkle half a recipe's worth of my sourdough oat crumble topping on top before baking.
- Drizzle with a simple icing after the loaf cools: whisk ½ cup powdered sugar with 1–2 teaspoon milk until smooth.
Tips for Success
- Use a kitchen scale. Weighing ingredients provides the most accurate and consistent results, especially with flour and sourdough discard.
- Choose the right pan. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
- Use room temperature ingredients. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
- Don't thaw frozen blueberries. Fresh or frozen both work, but don’t thaw frozen berries first or they’ll bleed too much into the batter.
- Toss blueberries with flour. Flour keeps the blueberries from sinking to the bottom of the loaf and ensures even distribution.
- Don’t overmix. Fold ingredients just until combined to avoid a dense quick bread.
- Cool before slicing. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely so the crumb sets properly.
How to Make Sourdough Discard Blueberry Bread
Learn how to make sourdough blueberry bread step-by-step (with photos).
Step 1: Whisk dry ingredients. Whisk together flour, salt, baking powder, and baking soda.
Step 2: Combine wet ingredients. Whisk butter and sugar until smooth, then mix in eggs, milk, sourdough discard, and vanilla.
Step 3: Mix batter. Toss blueberries with flour. Fold dry ingredients into wet until just combined. Fold in blueberries.
Step 4: Bake. Pour into pan and bake 60–70 minutes. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
How to Store
Store sourdough blueberry bread in an airtight container at room temperature for 2-3 days.
For longer storage, freeze bread for up to 3 months. When ready to enjoy, let thaw at room temperature and warm in the oven or microwave, if desired.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Blueberry Bread
Ingredients
- 2 cups (240 grams) all-purpose flour (plus 1 tablespoon extra for coating blueberries)
- 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 tablespoons (113 grams; 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (210 grams) blueberries fresh or frozen
Instructions
- Preheat your oven to 350°F. Grease a 9×5 loaf pan, line it with parchment paper, and set it aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a large bowl, whisk the melted butter and sugar until smooth and slightly lightened. Add the eggs and whisk again until fully combined. Whisk in the milk, sourdough discard, and vanilla until the mixture is smooth.8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- In a small bowl, toss the blueberries with about 1 tablespoon of flour to coat.1 ½ cups (210 grams) blueberries
- Add the dry ingredients to the wet ingredients and fold gently until just combined. Then fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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