This sourdough discard blueberry bread is a delicious sweet bread is a healthier option that will satisfy all. The bread is easy to make, uses sourdough discard and is super moist with the addition of milk. Enjoy sourdough discard blueberry bread for breakfast or a snack for the entire family.
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Making sweet breads is one of my favorite foods to bake. They come together rather quickly and are usually a hit for my whole family. Besides, the breads I make typically use a natural sweetener and/or have an added healthy food. This bread has both!
The recipes ingredients are ones that I typically have stocked in my pantry or fridge. Frozen blueberries, maple syrup, sourdough discard, milk and the other basic ingredients, makes this bread one I would make on the regular.
Tips on making the best blueberry bread
- Mix the dry ingredients and wet ingredients separately. Combine them together before the blueberries are added.
- Toss the frozen blueberries in cane sugar or flour before folding into the batter. This will help the blueberries not to bleed color into all of the bread.
- Sourdough discard or active sourdough work for this recipe.
- This recipe was made with whole milk, however other types of milk would work as well.
- If wanting to make muffins you can use a 12 cup muffin pan.
- Maple syrup is the sweetener in this bread. It has not been tested with any other sweeteners.
- Make sure to let the bread cool 5-10 minutes before trying to invert and remove from the loaf pan.
- Double the recipe to make to loaves of bread! One for eating now and the other to freeze for later or to share.
What you will need to make the bread
Tools
2 medium mixing bowls
wooden spoon
measuring cups
measuring spoons
9×5 loaf pan
Ingredients
butter (melted)
eggs
sourdough discard
maple syrup
milk
vanilla
unbleached all purpose flour
baking powder
salt
frozen blueberries
flour (for coating blueberries)
How to make the best sourdough discard blueberry bread
Preheat oven to 350 degrees F.
In a medium size mixing bowl combine your dry ingredients: flour, baking powder and salt. Set aside.
In another bowl combine the maple syrup and butter. Whisk in the eggs, vanilla, milk and sourdough discard.
Add the dry ingredients to the wet ingredients. Mix wel until all ingredients are incorporated.
Gently fold in the sugar coated blueberries to the batter. The batter will be very sticky and thick, but that is okay.
Put the batter into the greased 9×5 loaf pan.
Bake in the 350 degree preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out with no batter on it. Blue color from blueberries on the toothpick is fine.
Let the bread rest for 5-10 minutes before inverting and taking out of pan.
Serve the fresh bread with butter or store for later enjoyment.
Storage
The sourdough blueberry bread is best stored in the refrigerator due to all the fresh ingredients. Store in an airtight container for 5 days in fridge or can be kept on counter for up to 3.
Freeze the bread in a ziploc bag or an airtight container for 3-6 months.
If you try this recipe and enjoy it, please come back and give it a 5 star!
Sourdough Discard Blueberry Bread
Equipment
- 2 mixing bowls
- wooden spoon
- mixer or utensil for mixing
- 9×5 bread pan 12 cup muffin tin
- measuring cups
- measuring spoons
Ingredients
- ½ cup butter melted
- ⅓ cup pure maple syrup
- 1 tsp vanilla
- ½ cup milk I used whole milk
- ½ cup sourdough discard
- 2 eggs
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup blueberries I used frozen in this recipe
- 1 TBS cane sugar or flour for coating blueberries
Instructions
- Preheat oven to 350 °F
- In a medium size mixing bowl combine your dry ingredients: flour, baking powder and salt. Set aside.
- In another bowl combine the maple syrup and butter. Whisk in the eggs, vanilla, milk and sourdough discard.
- Add the dry ingredients to the wet ingredients. Mix wel until all ingredients are incorporated.
- Put the batter into the greased 9×5 loaf pan.
- Bake in the 350 °F preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out with no batter on it. Blue color from blueberries on the toothpick is fine.
- Let the bread rest for 5-10 minutes before inverting and taking out of pan. Serve the fresh bread with butter or store for later enjoyment.
Notes
- The sourdough blueberry bread is best stored in the refrigerator due to all the fresh ingredients. Store in an airtight container for 5 days in fridge or can be kept on counter for up to 3.
- Freeze the bread in a ziploc bag or an airtight container for 3-6 months.
- Mix the dry ingredients and wet ingredients separately. Combine them together before the blueberries are added.
- Toss the frozen blueberries in cane sugar or flour before folding into the batter. This will help the blueberries not to bleed color into all of the bread.
- Sourdough discard or active sourdough work for this recipe.
- This recipe was made with whole milk, however other types of milk would work as well.
- If wanting to make muffins you can use a 12 cup muffin pan.
- Maple syrup is the sweetener in this bread. It has not been tested with any other sweeteners.
- Double the recipe to have one loaf for eating now and freeze another for later enjoyment.
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