Fresh Milled Sourdough Blueberry Discard Bread

INGREDIENTS

Dry Ingredients:

2 cups (250 g) all-purpose flour

2 teaspoons (10 g) baking powder

½ teaspoon (2.5 g) salt

1 tablespoon (15 g) corn starch (I skip)

1 cup (148 g) blueberries (fresh or frozen)

Wet Ingredients:

1 cup (200 g) granulated sugar

8 tablespoons (113 g) unsalted butter (melted)

2 (2) large eggs

½ cup (125 g) sourdough starter discard

3 tablespoons (45 g) sour cream (or plain greek yogurt)

zest of half a lemon

¼ cup (60 g) milk

1 teaspoon (5 g) vanilla extract

Crumb Topping:

1.5 tablespoons (21 g) butter (melted)

¼ cup (50 g) granulated sugar

¼ cup (30 g) all-purpose flour

INSTRUCTIONS

(Elevation adjustment 450°F, then 375°F and takes at least 60 min.)

Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9" x 5" loaf pan with parchment paper.

For the crumb topping, place 1.5 tablespoons (21 g) butter, ¼ cup (50 g) granulated sugar, and ¼ cup (30 g) all-purpose flour in a bowl and use a fork to mix it until it becomes a coarse crumble. Set aside.

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 teaspoons (10 g) baking powder, ½ teaspoon (2.5 g) salt, and 1 tablespoon (15 g) corn starch (I don't use the cornstarch).

In a medium bowl, whisk together 1 cup (200 g) granulated sugar, 8 tablespoons (113 g) unsalted butter melted, zest of half a lemon, ½ cup (125 g) sourdough starter discard, 2 large eggs, 3 tablespoons (45 g) sour cream, ¼ cup (60 g) milk, and 1 teaspoon (5 g) vanilla extract until fully combined. Add to the dry ingredients and fold in 1 cup (148 g) blueberries.

Pour the batter into the loaf pan and sprinkle the crumb topping over the top. Lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes. Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.

Remove the loaf from the oven and allow it to cool completely in the loaf pan before slicing.

NOTES

Fresh or Frozen Blueberries: We chose fresh blueberries for this sourdough blueberry bread with a crumb topping. While frozen blueberries work just as well, keep in mind that they may cause the batter to turn a bit purple!.

How to Store

Room temp: Sourdough blueberry bread can be stored in an airtight container at room temperature for up to 5 days.

Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.

Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.