Sourdough Discard Blueberry Bread
This Sourdough Discard Blueberry Bread is a soft, tangy, and lightly sweet quick bread made with unfed sourdough starter and juicy blueberries. It’s the perfect way to use up sourdough discard while creating a moist, flavorful loaf that’s ideal for breakfast, brunch, or an afternoon snack.
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- 9x5-inch loaf pan
- Parchment paper
- Cooling rack
Ingredients
- 1 cup sourdough discard unfed, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 1 tablespoon flour for coating blueberries
Optional:
- zest of 1 lemon ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine melted butter, sugar, eggs, vanilla, and sourdough discard until smooth.
- Gently mix wet and dry ingredients until just combined, do not overmix.
- Toss blueberries in 1 tablespoon of flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Allow to cool completely before slicing. Serve warm with butter or honey if desired.
Notes
Nutrition Information (Per Slice)
- Calories 210 kcal
- Carbohydrates 32 g
- Protein 4 g
- Fat 8 g
- Saturated Fat 4 g
- Fiber 1 g
- Sugar 15 g
- Sodium 130 mg
- Cholesterol 50 mg
