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sourdough discard blueberry bread

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This moist and flavorful sourdough discard blueberry bread combines tangy natural starter with juicy blueberries for a wholesome breakfast or snack option.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, combine sourdough discard, buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, sprinkle some coarse sugar on top before baking or serve with a smear of cream cheese.

Find it online: https://foodnarrative.com/sourdough-discard-blueberry-bread/