Fresh or Frozen Blueberries: We chose fresh blueberries for this sourdough blueberry bread with a 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 Store
Sourdough Blueberry Bread
This sourdough blueberry discard bread is soft, moist, and topped with a buttery sweet crumb topping for the perfect bakery-style treat.
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 butter, ¼ cup granulated sugar, and ¼ cup 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 all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon corn starch.
- In a medium bowl, whisk together 1 cup granulated sugar, 8 tablespoons unsalted butter melted, zest of half a lemon, ½ cup sourdough starter discard, 2 large eggs, 3 tablespoons sour cream, ¼ cup milk, and 1 teaspoon vanilla extract until fully combined. Add to the dry ingredients and fold in 1 cup 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
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- Room temp: Sourdough blueberry bread can be stored in an airtight container at room temperature for up to 5 days.
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- Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.
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- 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.
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 44gProtein: 4gFat: 11g