Sourdough Blueberry Bread
This sourdough blueberry bread is the perfect way to use sourdough discard and sweet blueberries. It's an easy recipe that's super tender, scented with lemon, and a buttery crumb topping.
Ingredients
- 250 g all-purpose flour plus 1 Tbsp for the blueberries
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon salt
- 115 g butter, melted
- 15 g olive oil or vegetable oil
- 200 g granulated sugar
- 2 large eggs room temperature
- 100 g sourdough discard room temperature
- 120 g milk room temperature
- 2 Tablespoons lemon juice
- 1 1/2 Tablespoons lemon zest finely grated
- 1 teaspoon vanilla extract
- 250 g blueberries
Streusel
- 30 g butter, melted
- 40 g all-purpose flour
- 50 g granulated sugar
- 1/8 tsp salt
Lemon glaze
- 60 g powdered sugar
- 1 tablespoon lemon juice
Instructions
- Line a 9x5 inch loaf pan with parchment paper, leaving an overhang so the loaf can be easily lifted out once baked.
- Whisk the 250g (2 cups) all-purpose flour, baking powder, soda, and salt in a medium bowl. Set aside.
- To a large mixing bowl, add the melted butter, oil, eggs, sugar, lemon zest, lemon juice, sourdough discard, vanilla extract, and milk. Whisk until well combined.
- Add the flour mixture to the wet ingredients and fold with a rubber spatula or wooden spoon until almost all are combined.
- Toss the blueberries in the tablespoon of flour and fold them through the batter.
- Scoop the batter into the prepared pan. At this point, the sourdough blueberry loaf can be baked right away or cold fermented. (See notes.)
Streusel
- Add melted butter, all-purpose flour, sugar, and salt to a small bowl. Use a fork to combine it into a coarse crumb.
- As the streusel sits, it will stiffen up and easily crumble with your fingers. Pop it in the fridge for 5 minutes if it's too soft.
Baking
- Preheat the oven to 350°F (180°C).
- Crumble the streusel topping into small pieces on top of the batter.
- Bake the loaf in the oven for around 60-70 minutes until golden brown and a skewer inserted into the middle comes out clean.
- After baking, let the sourdough blueberry bread sit in the pan for 20 minutes before removing. Let it cool down to room temperature on a wire rack.
- Mix together the glaze ingredients once cooled, then drizzle it over the blueberry bread.
Notes
Cold-fermenting - After making the batter, scoop it into the pan and cover the pan tightly. Place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
The cup sizes given are for US-sized cups, which are smaller than metric cups, for best results, use a scale and measure in grams.
Nutrition
Serving: 1gCalories: 254kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 53mgSodium: 398mgFiber: 1gSugar: 3g
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