Sourdough Blueberry Bread

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 1 10

Cool Time 1

Total Time 2 30

Servings slices

Calories 220kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.