If you’ve been looking for a delightful way to combine the tangy charm of sourdough with the sweet burst of fresh fruit, this Easy Sourdough Blueberry Bread Recipe is exactly what you need in your kitchen. It’s a wonderfully moist, slightly tangy bread studded with juicy blueberries that create a perfect balance of flavors. Whether you’re a sourdough enthusiast or new to baking with a starter, this recipe is straightforward, approachable, and simply irresistible.
Ingredients You’ll Need
Getting the ingredients right is half the joy of baking, and this recipe keeps it wonderfully simple. Every component plays a crucial role: the starter brings that signature tang, flour gives the structure, sugar adds just the right sweetness, and blueberries offer a fresh, fruity surprise in each bite.
- 1 cup active sourdough starter: This is your natural leavening agent that gives the bread its delicious tang and texture.
- 2 cups all-purpose flour: The backbone of the bread, providing the perfect crumb and chew.
- 1/2 cup lukewarm water: Helps to activate the starter and bind everything together for a soft dough.
- 1/4 cup granulated sugar: Adds a touch of sweetness to complement the tartness of the blueberries.
- 1/2 tsp salt: Balances the flavors and enhances the bread’s overall taste.
- 1 cup fresh blueberries: The star ingredient that bursts with juicy flavor and beautiful color throughout the bread.
How to Make Easy Sourdough Blueberry Bread Recipe
Step 1: Gather and Mix Your Ingredients
Start by placing all your ingredients neatly on a clean countertop—it’s great to have everything ready! In a large bowl, combine your active sourdough starter with the lukewarm water. Stir in the sugar and salt until they’re nicely dissolved, ensuring the dough will have a uniform flavor.
Step 2: Form Your Dough
Gradually add the all-purpose flour to your liquid mixture. Stir until a shaggy dough forms, which means it should look a bit rough but hold together. This is the first sign that you’re on your way to a tender, flavorful loaf.
Step 3: Knead to Perfection
On a lightly floured surface, knead the dough for about 8 to 10 minutes. Aim for a smooth but slightly tacky texture — this kneading develops the gluten that gives your bread structure and a perfect bite.
Step 4: Gently Fold in Blueberries
Now the fun part: carefully fold in the fresh blueberries so they’re evenly distributed without getting crushed. This step ensures that the blueberries maintain their juicy pop inside your bread.
Step 5: Let the Dough Rise
Place your dough in a lightly oiled bowl and cover it with a damp cloth. Find a warm corner in your kitchen and let the dough rise until it doubles in size, which usually takes about two hours. This rise is where the magic happens, giving your bread that lovely, airy texture.
Step 6: Shape and Bake
Preheat your oven to 375°F (190°C). Shape the risen dough into a loaf and place it into a greased baking pan. Bake for 40-45 minutes until the crust turns golden brown and the inside is tender and moist. The aroma that fills your kitchen here is pure happiness!
How to Serve Easy Sourdough Blueberry Bread Recipe
Garnishes
Top a warm slice with a light spread of butter or a drizzle of honey to enhance the bread’s natural sweetness and add a silky finish. A sprinkle of powdered sugar also adds a charming touch for a breakfast treat.
Side Dishes
This bread pairs beautifully with fresh yogurt or a scoop of creamy ricotta for a deliciously balanced breakfast. For a savory twist, enjoy it alongside a cheese platter or a light salad to contrast the sweetness.
Creative Ways to Present
Try serving thick slices of this Easy Sourdough Blueberry Bread Recipe toasted, topped with mascarpone and fresh berries for a stunning brunch centerpiece. You can even cube it to toss into fruit salads or transform leftovers into bread pudding—so many possibilities!
Make Ahead and Storage
Storing Leftovers
After your bread cools completely, store it in an airtight container at room temperature for up to three days. This helps keep it fresh and moist, ready to enjoy whenever a blueberry bread craving strikes.
Freezing
Want to stretch the joy? Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze it for up to two months. Just thaw overnight in the fridge or at room temperature for instant deliciousness.
Reheating
Warm up slices in a toaster or oven for a few minutes to restore that freshly baked warmth and aroma. Reheating brings back the soft texture and enhances the blueberry sweetness beautifully.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Just be sure to thaw and drain them well to prevent excess moisture from making your dough soggy.
How do I know if my sourdough starter is active enough?
Look for bubbles throughout the starter and a pleasant, slightly tangy aroma. It should double in size within 4-6 hours after feeding, indicating it’s ready for baking.
Can I substitute the sugar with honey or maple syrup?
Yes, you can replace granulated sugar with an equal amount of honey or maple syrup for a different flavor twist, but reduce the water slightly to maintain dough consistency.
Does this bread need to be refrigerated during the rise?
No need to refrigerate—it flourishes best in a warm spot where the dough can double in size comfortably within about two hours.
What’s the best way to prevent blueberries from sinking to the bottom?
Folding the blueberries gently into the dough right before the final rise, and using a dough that is slightly thick, helps keep the berries evenly distributed.
Final Thoughts
I’m genuinely excited for you to try this Easy Sourdough Blueberry Bread Recipe. It’s one of those recipes that feels effortlessly special and will quickly become a favorite for breakfast, snacking, or even dessert. The blend of tangy sourdough with sweet blueberries is simply divine and sure to bring a smile to your face with every bite—happy baking!
Print
Easy Sourdough Blueberry Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Sourdough Blueberry Bread combines the tangy flavor of a sourdough starter with the natural sweetness of fresh blueberries for a delicious, rustic loaf. Perfect for breakfast or a snack, this bread has a soft crumb with bursts of juicy berries, baked to a golden brown crust.
Ingredients
For the Dough
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 1/2 cup lukewarm water
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup fresh blueberries
Instructions
- Gather Ingredients: Begin by assembling all your ingredients on a clean countertop to ensure a smooth baking process.
- Mix Dough: In a large bowl, combine the active sourdough starter and lukewarm water. Stir in the granulated sugar and salt until completely dissolved. Gradually add the all-purpose flour, mixing to form a shaggy dough.
- Knead Dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth, slightly tacky, and elastic.
- Incorporate Blueberries: Gently fold the fresh blueberries into the dough, being careful not to crush the berries to avoid staining the dough.
- First Rise: Place the dough into a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot until it doubles in size, approximately 2 hours.
- Preheat Oven & Shape Loaf: Preheat your oven to 375°F (190°C). Once risen, shape the dough into a loaf and place it into a greased baking pan.
- Bake: Bake the bread in the preheated oven for 40 to 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a rack. Let it cool completely to room temperature before slicing and serving.
Notes
- For best results, ensure your sourdough starter is active and bubbly.
- Use fresh blueberries to prevent excess moisture in the dough; frozen berries can make the dough soggy.
- Adjust the baking time slightly depending on your oven’s performance.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
