Go Back

Easy Sourdough Discard Blueberry Bread

A delightful and easy recipe for blueberry bread that utilizes sourdough discard, resulting in a soft, fluffy loaf with a beautiful golden crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard Make sure to use active sourdough starter.
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup fresh blueberries Make sure to use fresh blueberries for the best flavor and texture.
  • 1/2 teaspoon cinnamon Optional, add for an extra warm flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with oil or cooking spray.
  2. In a large mixing bowl, combine the sourdough discard, sugar, vegetable oil, vanilla extract, baking soda, and salt. Mix well until fully incorporated.
  3. Gradually add the all-purpose flour to the wet mixture. Stir until just combined, being careful not to over-mix.
  4. Gently fold in the fresh blueberries with a spatula, adding cinnamon if desired.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Store the bread at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months. To enjoy, thaw at room temperature or warm individual slices in the microwave or oven.