Sourdough Blueberry Bread
This sourdough blueberry bread is soft, moist, and bursting with juicy blueberries. It's topped with a buttery sweet crumb topping for the perfect bakery-style treat. A delicious way to use sourdough discard for a fruity, easy-to-make loaf that's perfect for breakfast or dessert.
Carmyn's Notes
This sourdough blueberry bread with crumb topping is based off one of our most loved and saved sourdough discard recipes. If you ever baked our sourdough blueberry muffins, then you know exactly what I'm talking about!
This loaf is just as moist, tender, perfectly sweetened and packed full of blueberry flavor in every bite! No complicated step by step instructions or stand mixer needed - just mix the batter, pour it into a loaf pan, pop it in the oven until the crumble topping is golden brown, and voilà!
I love enjoying this sourdough blueberry bread with a cup of coffee in the morning or as a sweet treat for dessert.
Enjoy! xx
Ingredients & Substitutions
- Dry Ingredients: Grab some all-purpose flour, salt, baking powder, and cornstarch.
- Wet Ingredients: You'll need granulated sugar, lemon zest, sourdough discard, sour cream, milk, eggs, melted butter, and vanilla extract. You can swap the sour cream for plain Greek yogurt and use plant-based milk or even water in place of the regular milk.
- Blueberries: Fresh or frozen blueberries both work perfectly in this recipe.
- Crumb Topping: A simple blend of melted butter, all-purpose flour, and granulated sugar.
Fresh and Frozen Blueberries
We chose fresh blueberries for this sourdough blueberry bread with crumb topping. While frozen blueberries work just as well, keep in mind that they may cause the batter to turn a bit purple!
How to Make Sourdough Blueberry Bread with Crumb Topping
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9" x 5" loaf pan with parchment paper.
Step 1
For the crumb topping, place the melted butter, granulated sugar, and all-purpose flour in a bowl and use a fork to mix it until it becomes a coarse. crumble. Set aside.
Step 2
In a large mixing bowl, whisk together the flour, salt, baking powder, and corn starch.
Step 3
In a medium bowl, whisk together the sourdough discard, sugar, eggs, melted butter, lemon zest, milk, sour cream, and vanilla extract.
Step 4
Add the wet ingredients to the bowl of dry ingredients and whisk together until fully combined. Fold in the blueberries.
Step 5
Pour the batter into the loaf pan and sprinkle the crumb topping mixture over the top of the batter. Lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes.
Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.
Step up 6
Remove the loaf from the oven and allow it to cool completely before slicing. Serve warm or at room temperature.
How to Store
- Room temp: Sourdough blueberry bread can be stored in an airtight container at room temperature for up to 5 days.
- Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.
- Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.
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Sourdough Blueberry Bread
INGREDIENTS
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- ½ teaspoon (2.5 g) salt
- 1 tablespoon (15 g) corn starch
- 1 cup (148 g) blueberries (fresh or frozen, see notes)
Wet Ingredients
- 1 cup (200 g) granulated sugar
- 8 tablespoons (113 g) unsalted butter (melted)
- 2 (2) large eggs
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (45 g) sour cream (or plain greek yogurt)
- zest of half a lemon
- ¼ cup (60 g) milk
- 1 teaspoon (5 g) vanilla extract
Crumb Topping
- 1.5 tablespoons (21 g) butter (melted)
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
INSTRUCTIONS
- Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9" x 5" loaf pan with parchment paper.
- For the crumb topping, place 1.5 tablespoons (21 g) butter, ¼ cup (50 g) granulated sugar, and ¼ cup (30 g) all-purpose flour in a bowl and use a fork to mix it until it becomes a coarse crumble. Set aside.
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons (10 g) baking powder, ½ teaspoon (2.5 g) salt, and 1 tablespoon (15 g) corn starch.
- In a medium bowl, whisk together 1 cup (200 g) granulated sugar, 8 tablespoons (113 g) unsalted butter melted, zest of half a lemon, ½ cup (125 g) sourdough starter discard, 2 large eggs, 3 tablespoons (45 g) sour cream, ¼ cup (60 g) milk, and 1 teaspoon (5 g) vanilla extract until fully combined. Add to the dry ingredients and fold in 1 cup (148 g) blueberries.
- Pour the batter into the loaf pan and sprinkle the crumb topping over the top. Lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes. Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.
- Remove the loaf from the oven and allow it to cool completely in the loaf pan before slicing.
NOTES
-
- Room temp: Sourdough blueberry bread can be stored in an airtight container at room temperature for up to 5 days.
-
- Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.
-
- Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.
I haven’t made this yet but I just wanted to say thank you for putting the ingredient amounts in the instruction part of the recipe. It is so annoying to have to keep scrolling back and forth from the instruction directions to the ingredient list. I have tried a lot of your recipes and loved them all. Thanks again!
Hi not sure why you preheat the oven to 425°. I thought that was hi for this bread I'm a loaf pan, but I was in a hurry and totally missed where it said to reduce to 350° to bake. Needless to say it turned out too dark, but still edible and dangerous so I can't imagine how good it would have been if baked at the lower temp.
I have made this twice now. My husband and family loved it!
I made this recipe and the flavor was fantastic. But my bread was a little tough. I made the muffin recipe and didn't have the problem. They were delicious and tender. The only difference is a bit of milk. What could I have done wrong? I didn't overmix it and my starter discard is established.
Made for the second or third time. Always absolutely delicious. I did press the crumb topping down with the back of a spoon before baking. I was just short of the discard weight as I made something else as well - turned out great.
This was delicious! I can not wait to make it again!
I love & follow all of your recipes but this one is by far the top pick of my family. I’m making this every week!
This was really good! I will definitely be making this again!
I have made this twice. it is delicious! I forgot to turn the temperature down the second time I made it and it's still very good! just has a chewier crust. it's awesome to have a recipe that is so forgivingfor those of us who do make mistakes.