Description
This sourdough blueberry bread recipe offers a delightful combination of tangy sourdough and sweet blueberries. It’s a comforting loaf perfect for breakfast or a snack, with a slightly dense crumb and a wonderful aroma.
Ingredients
Scale
- 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
- In a large bowl, whisk together the sourdough starter, milk, melted butter, egg, sugar, and vanilla extract until well combined.
- Add the bread flour and salt to the wet ingredients. Mix until a soft dough forms.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Transfer the dough to a greased loaf pan. Cover and let rise in a warm place for 2-3 hours, or until doubled in size.
- Preheat 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.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For best results, ensure your sourdough starter is active and fed before using.
- If you prefer a sweeter loaf, you can increase the sugar slightly.
- Frozen blueberries can be used, but do not thaw them before adding to the batter.
- Cool the bread completely before slicing to prevent a gummy texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baking, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg