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Easy Sourdough Blueberry Bread
marie

Easy Sourdough Blueberry Bread

This easy sourdough blueberry bread is a moist, tender quick bread made with sourdough discard, fresh blueberries, and bright lemon flavor. With minimal prep and no rise time, it’s perfect for breakfast, snacking, or dessert—finished with a buttery crumble topping that makes every slice irresistible.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Bread Batter
  • 1 cup cane sugar
  • 1 large lemon zested and juiced
  • ½ cup unsalted butter melted and cooled
  • 3 large eggs room temperature
  • ¼ cup avocado oil or neutral oil
  • 1 teaspoon vanilla extract
  • ¼ cup milk any kind
  • ½ cup sourdough discard unfed, room temperature
  • 1 ½ cups all-purpose flour plus extra for blueberries
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups fresh blueberries washed and dried
Crumble Topping
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons cane sugar
  • ½ cup all-purpose flour
  • 1 pinch salt

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk together sugar, lemon zest, and lemon juice. Add melted butter and mix until smooth.
  3. Add eggs, oil, vanilla extract, and milk. Stir until just combined.
  4. Gently mix in the sourdough discard until smooth.
  5. In a separate bowl, whisk flour, salt, and baking powder. Fold into the wet ingredients just until combined.
  6. Toss blueberries with a small amount of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Mix crumble topping ingredients until crumbly and sprinkle evenly over the batter.
  9. Bake for 60–70 minutes, covering loosely with foil if the top browns too quickly, until a toothpick comes out mostly clean.
  10. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Tossing blueberries in flour helps prevent sinking. Fresh blueberries work best, but frozen can be used straight from the freezer. This bread freezes well—slice before freezing for easy portions.