Imagine sinking your teeth into a slice of bread so moist, so bursting with juicy blueberries, and so delightfully tangy from sourdough that it makes your taste buds dance with joy! This Easy Sourdough Blueberry Bread is not just a recipe; it's a culinary adventure that transforms simple ingredients into a show-stopping treat that will have everyone begging for your secret. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality bread right from your own oven, with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup sourdough starter
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine 1 cup of sourdough starter and 1/2 cup of sugar. Use a whisk or spatula to mix them together until well combined.
- Add 1/2 cup of vegetable oil to the mixture, followed by 2 eggs and 1 teaspoon of vanilla extract. Mix until the ingredients are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of fresh or frozen blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, you can sprinkle a few extra blueberries on top for decoration.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice and serve your Easy Sourdough Blueberry Bread warm or at room temperature. Enjoy!
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Toss blueberries in a light dusting of flour before folding into the batter to prevent them from sinking.
- Check your bread at 50 minutes to prevent over-browning; cover with foil if needed.
- Let the bread cool completely before slicing for the best texture and cleanest cuts.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- For extra richness, consider adding a sprinkle of turbinado sugar on top before baking for a beautiful, crunchy crust.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 35mg
