Easy Sourdough Blueberry Bread

Looking for a way to use your sourdough discard that’s as indulgent as it is simple? This Easy Sourdough Blueberry Bread is the answer. With minimal prep, everyday ingredients, and juicy pops of blueberries in every bite, this moist and tender quick bread is perfect for breakfast, snack time, or dessert. The subtle tang from the sourdough discard pairs perfectly with the brightness of lemon and the sweetness of blueberries—making it irresistibly good.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to prep – Only 15 minutes of hands-on time
• Uses sourdough discard – No waste, just flavor
• Bursting with blueberries in every slice
• Hints of lemon add brightness and balance
• Foolproof for beginners – No kneading or rising time
• Perfect for gifting or sharing with guests

Unlike many blueberry breads, this one features a rich, moist crumb and a buttery crumble topping that takes it over the top. It’s a crowd-pleaser and freezer-friendly too!

Ingredients Needed

For the Bread Batter:

• 1 cup cane sugar – Adds sweetness and structure
• 1 large lemon – Zest and juice for a fresh citrus kick
• ½ cup unsalted butter, melted and cooled – Adds moisture and richness
• 3 large eggs – Room temperature for even mixing
• ¼ cup avocado oil – Or use any neutral oil like canola or grapeseed
• 1 teaspoon pure vanilla extract – Rounds out the flavor
• ¼ cup milk – Any milk works; adds extra tenderness
• ½ cup sourdough discard – Unfed, at room temperature
• 1½ cups all-purpose flour – Plus ½ tablespoon extra for blueberries
• 1 teaspoon salt – Enhances overall flavor
• 1 teaspoon baking powder – For lift
• 1½ cups fresh blueberries – Washed and dried

For the Crumble Topping:

• 4 tablespoons unsalted butter, melted
• 2 tablespoons cane sugar – Adds sweetness
• ½ cup all-purpose flour – For structure
• Pinch of salt – To balance the topping

💡 Pro Tip: Tossing blueberries in flour prevents them from sinking while baking.

How to Make Easy Sourdough Blueberry Bread

1. Preheat & Prepare

Begin by preheating your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing some overhang for easy removal later.

2. Mix the Wet Ingredients

In a large bowl, whisk together sugar, lemon zest, and lemon juice. Add the melted butter and mix until smooth. Then, incorporate the eggs, avocado oil, vanilla extract, and milk. Stir until just combined—avoid overmixing.

3. Add the Sourdough Discard

Gently stir in the sourdough discard using a wooden spoon or spatula. It should blend smoothly without lumps.

🧪 Why this matters: The sourdough discard adds flavor complexity and moisture without any rise time.

4. Combine Dry Ingredients

In a separate medium bowl, whisk together flour, salt, and baking powder. Slowly fold the dry mixture into the wet ingredients. Stir gently until no streaks of flour remain.

🚫 Don’t overmix—doing so can make your bread dense.

5. Add Blueberries

In a small bowl, toss blueberries with ½ tablespoon flour until coated. Gently fold them into the batter, being careful not to crush them.

6. Fill the Pan

Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.

7. Make the Crumble

In a small bowl, mix melted butter, sugar, flour, and a pinch of salt until a crumbly texture forms. Sprinkle evenly over the top of the batter.

8. Bake

Place the pan in the center of your oven and bake for 60–70 minutes. Begin checking at 50 minutes by inserting a toothpick into the center—it’s done when it comes out clean or with just a few moist crumbs.

🔥 Tip: Oven temperatures can vary. Cover the top loosely with foil if the crumble browns too quickly.

9. Cool Before Slicing

Let the bread cool in the pan for 20 minutes, then carefully lift it out and transfer to a wire rack. Cool completely for at least 40 more minutes before slicing.

⏳ Why wait? Cooling helps the crumb firm up for clean, beautiful slices.

Serving and Storage Tips

• Serve slices warm or at room temperature, with a pat of butter or a drizzle of honey
• Add a dusting of powdered sugar for an elegant finish
• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days, but allow to come to room temp before serving
• Freeze individual slices or the whole loaf (wrapped tightly) for up to 2 months

Helpful Notes

• Use fresh blueberries for best results. Frozen berries can bleed into the batter.
• Lemon zest + juice combo ensures a vibrant citrus flavor that cuts the sweetness.
• If you don’t have sourdough discard, plain Greek yogurt or buttermilk can work—but the flavor will be different.
• Want extra crunch? Add chopped almonds or walnuts to the crumble topping.

Conclusion

This Easy Sourdough Blueberry Bread is proof that delicious doesn’t need to be complicated. It transforms humble ingredients into a moist, flavorful loaf with minimal effort and maximum reward. The tang from the discard, the juicy blueberries, and the buttery topping all come together to create a bake that tastes like a cozy hug.

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What fun twist did you try—lemon glaze? White chocolate chips? Let us know below!

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes, but do not thaw them before using. Toss in flour and fold in gently to reduce bleeding and soggy batter.

Can I make this gluten-free?

Yes. Substitute a 1:1 gluten-free flour blend with xanthan gum. Note: texture may be slightly different.

Can I leave out the sourdough discard?

You can substitute with ½ cup plain Greek yogurt or buttermilk, but you’ll lose the unique tangy flavor the discard provides.

Is this bread freezer-friendly?

Absolutely! Let it cool completely, slice it, and freeze in an airtight container or freezer bag for up to 2 months.

My bread sank in the middle. What went wrong?

This could be due to underbaking, overmixing, or too much liquid. Make sure to measure accurately and bake until fully set.