Blueberry bread is already a delight—tender, moist, and bursting with juicy berries. But add sourdough discard to the mix, and something magical happens. The subtle tang of the fermented flour perfectly balances the sweetness of the blueberries, creating a loaf that’s more complex and satisfying than any ordinary quick bread.
This sourdough blueberry bread comes together in minutes, uses your discard straight from the fridge, and fills your kitchen with the most incredible aroma. Perfect for breakfast with a pat of butter, an afternoon snack with tea, or even dessert with a dollop of whipped cream. It’s the best way to use that discard.
Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Toss Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Eggs, Vanilla, and Discard
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and sourdough discard, and beat until smooth and well combined. The mixture may look slightly curdled—that’s fine.
Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix—a few streaks of flour are okay.
Fold in Blueberries
Gently fold the floured blueberries into the batter with a spatula until just distributed. Be careful not to overmix or the berries will bleed.
Transfer to Pan
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top with coarse sugar if desired.
Bake
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter). If the top browns too quickly, tent loosely with foil for the last 15 minutes.
Cool
Let the bread cool in the pan for 15-20 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
Slice and Serve
Once completely cool, slice with a serrated knife. Serve warm or at room temperature, with butter if desired.
Pro-Tips for Sourdough Blueberry Bread Perfection
- Use Cold Discard: Discard straight from the fridge works perfectly. It doesn’t need to be active or at room temperature.
- Don’t Overmix: Overmixing develops gluten and can make the bread tough. Mix just until the flour disappears.
- Flour the Blueberries: Tossing blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf.
- Fresh or Frozen: Both work beautifully. If using frozen, add them directly from the freezer without thawing to prevent bleeding.
- Check for Doneness: Ovens vary. Start checking at 55 minutes—a toothpick should come out clean or with a few moist crumbs.
- Cool Completely: This bread is very tender when warm. Cooling completely allows it to set for clean slicing.
- Make It Your Own: Add lemon zest for brightness, or swap half the blueberries for raspberries. A streusel topping would also be amazing.
- Freezer Friendly: This bread freezes beautifully. Wrap tightly and freeze for up to 3 months.
This Sourdough Blueberry Bread is tangy, sweet, and absolutely perfect.
