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sourdough discard blueberry bread

Freshly prepared sourdough discard blueberry bread slice
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This moist and flavorful sourdough discard blueberry bread is a delightful way to use up your extra starter while enjoying a naturally tangy, berry-filled treat perfect for breakfast or snack time.

Ingredients

Scale
  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 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 mixing bowl, whisk together the sourdough discard, sugar, milk, egg, melted butter, and vanilla extract until well combined.
  3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in the blueberries carefully to prevent breaking 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 before transferring it to a wire rack to cool completely.

Notes

For an extra burst of flavor, sprinkle some coarse sugar on top of the batter before baking to create a crunchy crust.

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