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sourdough discard blueberry bread

Home Cook, taken with iPhone 14 Pro. Close-up slight angle of comforting sourdough discard blueberry bread on white plate. Mouthwatering --ar 4:3 --style raw --s 230
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This moist and flavorful sourdough discard blueberry bread combines tart blueberries with the subtle tang of sourdough, perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the sourdough discard, sugar, melted butter, milk, egg, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the blueberries gently to avoid crushing them.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, sprinkle a little coarse sugar on top before baking or serve slices toasted with a spread of butter or cream cheese.

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