Sourdough Blueberry Bread
Sourdough Blueberry Bread: Let Me Tell You A Story…
So here’s the thing. Every time I bake this sourdough blueberry bread, something a little chaotic happens. The first time I made it, I tripped over my dog (he’s a large, enthusiastic Labrador named Gus, and yes, he loves blueberries). Batter everywhere! But honestly, the smell of fresh blueberries bubbling in the oven with that tangy sourdough bite? Worth every tiny disaster. Plus, this loaf has powered me through more than one rainy Saturday and a few kitchen meltdowns (some mine, some my kids’). It’s honestly more forgiving than most people I know.
Why I Keep Coming Back To This Bread
I make this bread when I’ve got a sad-looking bowl of blueberries that need rescuing (or, let’s be honest, when they’re suspiciously on sale at the shop). My nephew claims this is “the only bread worth eating,” which is a bit dramatic, but I’ll take it. My partner likes it toasted with way too much butter. And, funny enough, it’s one of the few bakes my family devours without picking out the “weird bits.” (The crusty edges are the best part, but shh—don’t tell them I said that.) Sometimes it sinks in the middle, but who cares, right? It’s just more room for butter.
What You’ll Need (And What I Sometimes Cheat On)
- 2 cups (about 250g) all-purpose flour – Grandmother used to swear by King Arthur, but store brand totally works too.
- 1 cup fed sourdough starter – If mine’s a bit sleepy, I add a pinch of yeast; nobody’s judging.
- 1/2 cup sugar – I’ve used honey or maple syrup in a pinch. The flavor changes, but honestly, it’s fun to experiment.
- 1/2 teaspoon salt
- 2 large eggs – Or 3 small ones if your chickens are in a mischievous mood.
- 1/3 cup melted butter – Oil will do if you’re out of butter (I like olive oil for a little twist).
- 1 teaspoon vanilla extract – Or, if I’m feeling fancy, a splash of almond extract.
- 1 cup fresh blueberries – Frozen work fine, just don’t thaw them or you’ll have blue swirls everywhere (which is actually kind of pretty).
- 1/2 teaspoon baking soda – Yes, even with sourdough. Trust me, it keeps things light.
- Zest of one lemon (optional) – I skip it if I’m feeling lazy, but it really perks things up.
How I Make It (With Occasional Wandering)
- Preheat your oven to 350°F (about 175°C). Grease a standard loaf pan—or just use parchment if you can’t be bothered to scrub stuck bits later.
- In a big bowl, whisk eggs and sugar until kind of frothy (I do this by hand, but you can use a mixer if you want—laziness is not a crime).
- Add the sourdough starter, melted butter, and vanilla. Stir a bit; it’ll look like a weird, lumpy mess. Totally normal.
- In another bowl, mix the flour, salt, and baking soda. Tip: I never sift. Does anyone?
- Dump the dry stuff into the wet. Stir gently, just until you don’t see flour streaks. Don’t overdo it or you’ll end up with a bread brick (I’ve been there, it’s not fun).
- Fold in the blueberries and lemon zest, if using. Frozen ones will make your batter colder and thicker. Don’t worry—it’s fine. This is usually when I sneak a few berries, and somehow there are always fewer than I started with…
- Pour (okay, scrape) the batter into your pan. It’s thick, so spread it out a bit.
- Bake for about 50-60 minutes, but start checking at 45. A toothpick should come out mostly clean, but a little sticky blueberry is okay (and honestly, delicious).
- Cool in the pan for 10 min, then wrestle it onto a rack. Try not to eat it immediately. Or do. I won’t judge.
Notes I Wish I’d Known Earlier
- Don’t skip the cooling time. I always want to cut it hot, but it smooshes. Every. Time.
- If your starter isn’t super bubbly, let the batter sit for 30 minutes before baking. Makes a difference, I swear.
- Blueberry overload? Toss a few extra in. Might sink, but who cares?
- The crust gets softer if you store it in a plastic bag overnight. If you like it crisp, leave it out, but cover with a tea towel.
Things I’ve Tried (With Mixed Results)
- Swapping in raspberries – Tasty but a bit tart. Maybe too tart without extra sugar.
- Chopped pecans or walnuts – Adds crunch, but my youngest picks them all out. Sigh.
- Chocolate chips – Actually, this was a mistake. Too sweet for me, but the kids called it “breakfast cake.”
What You’ll Need (Or Not)
- Mixing bowls – Anything goes. I’ve used a salad bowl before, not proud.
- Loaf pan – 9×5 inches is standard. If you only have a cake tin, just adjust the baking time and pretend you meant it.
- Whisk or fork – Hand mixer if you like noise.
- Cooling rack – Or, use your stovetop grates. Works a treat.
How I Actually Store It
Supposedly, you can keep this at room temp for two days, wrapped up tight. But honestly, in my house it never lasts more than a day. If (big IF) you have leftovers, pop slices in the freezer; they toast up just fine—maybe even better?
How We Eat It (And A Weird Family Tradition)
I love it most for breakfast, lightly toasted with a fat smear of salted butter. My sister dumps yogurt and extra berries on top. And—this is odd, but somehow holiday mornings mean we eat it with cheddar cheese slices. Don’t knock it till you’ve tried it.
Things I’ve Learned The Hard Way
- Don’t rush the bake. I once tried to pull it out at 40 min and it was a sticky mess in the middle. Had to eat around the edges—still good, but not ideal.
- Actually, I find it works better if you let it cool all the way before slicing (even though I rarely wait).
- If your starter’s too sour, cut the rise time. If it’s not sour enough, just let the batter sit longer. It’s all pretty forgiving.
Some Of The Questions Folks Actually Ask Me
- Can I use whole wheat flour instead? – Sure, but it’s denser. I sometimes do half and half if I’m feeling virtuous.
- Do I need to feed my starter first? – It rises better if you do, but I’ve used a sluggish one and the bread still turned out fine (just less lofty).
- Fresh or frozen berries? – Both work; frozen make the batter colder and can streak the bread blue, but it’s pretty. Don’t thaw them!
- Can I make this gluten free? – I tried once with a 1:1 gluten free blend. It sort of worked, but was a bit crumbly. If you find a better way, tell me!
- How sweet is this? – Not overly. If you like it sweeter, up the sugar a bit. Or drizzle with icing (which my neighbor does, but I think that’s gilding the lily).
- Do I have to use sourdough starter? – Well, it’s ‘sourdough’ blueberry bread… but honestly, you could use a cup of plain yogurt and a sprinkle of yeast and it’s still lovely (just don’t tell the bread purists).
A Quick Digression (Because Why Not?)
Did you know dogs aren’t supposed to eat too many blueberries? Gus didn’t get the memo, but we try to keep him away from the cooling rack. Which, by the way, is also my best advice for toddlers and snacky spouses.
If you want to nerd out on sourdough science, King Arthur Baking and The Perfect Loaf have some deep dives I actually found pretty interesting (and I don’t usually read food science blogs!).
Ingredients
- 2 cups bread flour
- 1 cup active sourdough starter (100% hydration)
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup fresh blueberries
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together the sourdough starter, milk, melted butter, egg, sugar, and vanilla extract until well combined.
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2Add the bread flour and salt to the wet ingredients. Mix until a soft dough forms.
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3Gently fold in the fresh blueberries, being careful not to crush them.
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4Transfer the dough to a greased loaf pan. Cover and let rise in a warm place for 2-3 hours, or until doubled in size.
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5Preheat the oven to 350°F (175°C). Bake the bread for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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