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.
Absolutely delicious! Hand picked blueberries for this wonderful treat!
Delicious! I did not have any sour cream so I used buttermilk instead of milk and sour cream. Tasty, delicate.
This was a delicious, however my kids preferred the chocolate chip loaf. We used regular butter but almond protein milk and DF sour cream and frozen blueberries. Overall a great loaf, my only complaint was the crumb topping was too crumbly and just fell off as you ate the bread (is there a way to fix this? )
Hi Kate, so glad you enjoyed this recipe and thank you for adding your dairy free substitutions. I would try pressing the crumb topping into the batter gently so the batter "holds" the crumb topping a little batter.
We made this loaf of bread, but I decided to try it gluten-free with my gluten-free sourdough starter and Pillsberry’s best gluten-free all purpose flour blend. The bread turned out really good very moist. I also used frozen blueberries would definitely make it again gluten-free since one person in my house is gluten-free, but the rest of us aren’t going to make it now with regular flour. Thank you so much for all the good recipes that you give us. Always appreciate the gluten-free options too for my husband. I’ve also made your sourdough blueberry muffins and brownies gluten-free also. Just want to let people know in case they were wondering about the gluten-free options.
Could you combine the ingredients, minus eggs and baking powder, and leave to ferment overnight and then add them in the morning? Like the pancakes?
Yes you can.
I've made this last week and the week before. it's DELICIOUS. Will continue to make it. Thanks for the recipe.
Very clear and concise recipe. My bread turned out beautifully and tasted (and smelled) divine.
Thank you for another great sourdough recipe. I always look forward to trying your new recipes. And returning time and time again to your tried and true recipes.
Just out of the oven, but it looks wonderful and smells lemony. I can't wait to cut into it and taste. Thanks for another great recipe for my discard!
I'm eating my first slice right now. It's cooled about an hour, and it's heavenly! The topping got mixed in, because I put the loaf pan in the oven before I remembered to fold in the blueberries. Forgetful should be my first name. Not to be deterred, I put a cup of frozen blueberries on top and folded them in. Perhaps my oven isn't as hot as most, because the cooking time was a full hour. The bread still turned out great, and, tomorrow, I'll probably make another loaf to share at my card game with friends.
Incredible!! There are thousands of similar recipes online. Choose THIS ONE! It is the perfect texture, not too sweet even with the crumble on top. I grated an entire lemon’s rind by accident, I absentmindedly kept grating over the bowl😂. This bread has the most heavenly taste and aftertaste. Before I went for even a second bite I thought..this is going in my recipe notebook for certain. I love this site!!
This is a light textured loaf that is not overly sweet.
Delicious!