sourdough discard blueberry bread
This moist and flavorful sourdough discard blueberry bread combines the tangy depth of sourdough with juicy fresh blueberries for a wholesome, naturally leavened treat perfect for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and fold just until combined.
- Gently fold in the fresh blueberries and lemon zest (if using), being careful not to overmix.
- 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.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of flavor, serve warm with a spread of butter or cream cheese. You can also substitute frozen blueberries if fresh are unavailable; just do not thaw before adding to the batter.
Find it online: https://grilldrip.com/sourdough-discard-blueberry-bread/