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vertical blueuberry bread on cutting board with three slices

Sourdough Discard Blueberry Bread

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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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

  • 2 mixing bowls
  • wooden spoon
  • mixer or utensil for mixing
  • 9x5 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 9x5 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.
Keyword blueberry bread fruit bread, quick bread, sourdough, sourdough discard, sweet bread