Do you need to use up those blueberries the kids loved last week and refused to eat this week? Make some sourdough discard blueberry bread for breakfast. It is soft in the middle with just a little crunch on the top. It’s a delicious breakfast, snack, or dessert.
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Blueberry Pickin’
When I was young, my mom would take us to the pick-your-own blueberry farm. I remember going in the evening after t-ball. She gave me a bucket and set me loose. I probably ate more than what went in the bucket. It was so much fun running up and down the rows between the bushes looking for the perfect blueberry bush.
We would eat as many fresh blueberries as we wanted in the week to come. Then my mom would freeze them, so we could enjoy them in the months ahead as well. And I must say frozen blueberries make a great summer snack!
She and I still go blueberry picking in the summer. I had some left in the freezer, so I started experimenting with a sourdough discard blueberry bread. I finally hit perfection and I’ve had it for breakfast everyday since.
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Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Discard Blueberry Bread Recipe
Ingredients
2 cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sourdough discard
1 cup milk
½ cup melted butter
2 eggs
1 teaspoon vanilla extract
2 cups blueberries
Instructions
- Preheat your oven to 400 degrees and grease a loaf pan.
- First mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Then add in ½ cup sourdough discard, 1 cup milk, ½ cup melted butter, 2 eggs, and 1 teaspoon vanilla extract. Mix until just combined. Overmixing will cause the bread to be dense.
- In a separate bowl, sprinkle a little flour over the blueberries. Use a spoon to make sure they are all coated. This will keep them from all sinking to the bottom of the batter.
- Once they are coated, fold them into the batter. Then spoon the sourdough discard blueberry bread batter into the greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
Sourdough Discard Blueberry Bread Swaps
I used frozen blueberries in my sourdough discard blueberry bread because that is what I had on hand. Fresh berries would also work just fine. Just make sure to coat your berries in flour before adding them to the batter.
I used whole milk in this recipe, but you could swap it for unsweetened almond milk to make it dairy free.
The butter can be swapped for coconut oil as well to make it dairy free. Making a dairy free loaf may change the texture and taste slightly.
Sourdough Discard Blueberry Bread
Do you need to use up those blueberries the kids loved last week and refused to eat this week? Make some sourdough discard blueberry bread for breakfast. It is soft in the middle with just a little crunch on the top. It’s a delicious breakfast, snack, or dessert.
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sourdough discard
- 1 cup milk
- ½ cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups blueberries
Instructions
- Preheat your oven to 400 degrees and grease a loaf pan.
- First mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Then add in ½ cup sourdough discard, 1 cup milk, ½ cup melted butter, 2 eggs, and 1 teaspoon vanilla extract. Mix until just combined. Overmixing will cause the bread to be dense.
- In a separate bowl, sprinkle a little flour over the blueberries. Use a spoon to make sure they are all coated. This will keep them from all sinking to the bottom of the batter.
- Once they are coated, fold them into the batter. Then spoon the sourdough discard blueberry bread batter into the greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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