Easy Sourdough Blueberry Bread

A loaf of sourdough blueberry bread cut into slices and leaning on each other

This sourdough blueberry bread is the perfect combination of sweet blueberries and sour lemon flavor. Topped with a butter and sugar crumble and made with sourdough discard, it's an easy and quick recipe to whip up for brunch or as a mid afternoon sweet treat.

Course Breads

Cuisine American

Keyword sourdough blueberry bread

Prep Time 15

Cook Time 1 10

Additional Time 1

Total Time 2 25

Servings servings

Calories 332kcal

Author Lisa Bass

Equipment

1 Large Bowl
1 Medium Bowl
1 Wooden Spoon
1 Whisk
1 Loaf Pan

Ingredients

Bread

1 cup cane sugar
1 large lemon zested + juiced
½ cup unsalted butter melted and cooled
3 eggs
¼ cup avocado oil or other liquid oil
1 teaspoon vanilla extract
¼ cup milk
½ cup sourdough discard
1 ½ cups all-purpose flour + ½ tablespoon for the blueberries
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups blueberries

Crumble

4 tablespoons unsalted butter melted
2 tablespoons cane sugar
½ cup all-purpose flour
Pinch of salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and generously grease and line a loaf pan.
In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute. Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.
Using a wooden spoon, stir in the sourdough discard until combined.
In a separate bowl, whisk together the flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.
In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.
Pour the batter into the prepared loaf pan.
Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the loaf evenly.
Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.
Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.

Notes

I prefer to use fresh blueberries. If you use frozen blueberries, theres no need to thaw them first. Just remember frozen berries will make your batter purple.
Sprinkle a little flour into the blueberries to help prevent them from sinking to the bottom.
The time it takes for your loaf to bake will vary based on your oven. I recommend to start checking it at the 50 minute mark by seeing if a toothpick comes out clean.
Active starter or discard will work for this recipe.

Nutrition