Blueberry Sourdough Bread (Vegan)

This delicious blueberry sourdough bread is easy to make, moist + fluffy and studded with sweet and juicy blueberries. Makes for the perfect afternoon snack with a cup of coffee and this recipe is made egg-free, dairy-free and completely vegan.

We are all obsessed with this amazing blueberry sourdough bread: it is ultra soft and moist, perfectly sweetened, studded with fresh and juicy blueberries and has just the right amount of zesty lemon flavor to balance everything. It truly makes for a treat!

This quick sourdough discard bread recipe is usually my go-to bread recipe to make when I have more starter than I need, but when I feel like a treat, then this blueberry lemon loaf is always a hit and has become a family favorite. Just like these sourdough blueberry scones, it makes for a lovely recipe to try during the summer months when it's blueberry season, but can also be made using other fruit the rest of the year.

Using sourdough discard in this blueberry cake recipe helps make the loaf more tender and fluffy, plus it adds a mild tangy taste that goes well with the sweetness of the crumb.

It is a one-bowl quick recipe perfect for when you have extra sourdough starter on your hand and want something fast. It also uses simple baking ingredients you probably already have, so easy!

Let me know if you give it a try! ❤️

What you will love about this recipe

• Quick recipe using sourdough discard
• Burst with sweet and juicy berries
• Great balance of sweet vs fruity vs tangy flavors
• Has a perfectly moist and light texture that's very cakey
• Amazing summery dessert or snack, but also makes for a yummy breakfast for anyone with a sweet tooth
• Made vegan, egg-free and dairy-free with no compromise on taste and texture

Ingredients you will need

• Flour: you will need all-purpose flour for the best fluffy and light texture. Do not use bread flour or the loaf might end up too dense.
• Sugar: I used cane sugar for this recipe.
• Sourdough discard: you will need a 100% hydrated starter and you can use a few days-old discard, freshly discarded starter and even active sourdough starter. The older the starter is, the more sour flavor it will give to the loaf!
• Milk: I used the full-fat oat milk from the brand Oatly for a vegan and dairy-free recipe, but use any kind of milk you have.
• Leavening agents: you will need both baking powder and baking soda. Make sure to check out the expiration date, they lose their leavening power over time!
• Olive oil: any vegetable oil works and you can use melted coconut oil. I haven't tried making it with butter, but I think that would work too. the extra fat helps the bread stay moist.
• Vanilla extract: for flavor
• Lemon: if you don't have fresh lemon, then bottled lemon juice should be fine. I like using fresh lemon so I can also add some zest for an extra boost of zesty flavor. 
• Blueberries: you will need fresh sweet blueberries for this recipe. The sweeter, the better!
• Salt

How to make a sourdough blueberry bread

(detailed recipe below in the recipe card)

Preheat the oven to 350º and line a loaf pan with parchment paper.

Combine the wet ingredients

In a medium bowl, combine the milk with the lemon juice. Let it sit for 5-10 minutes. Some curdling might occur, this is normal, and the consistency might become thicker, also something you expect. It will act like a buttermilk!

In a large bowl, add the sourdough discard, olive oil, milk-lemon mixture, sugar, lemon zest and vanilla extract.

Stir well until uniform.

Add the dry ingredients

Add the flour, baking powder, baking soda and salt right over the wet ingredients. Stir to combine (use a large spoon or a spatula). Try not to overmix and stop stirring once the batter does not have any obvious dry spots of flour.

Fold in blueberries and bake

In a small bowl, add the blueberries and ½ tablespoon of flour. Stir to coat the berries.

Transfer the blueberries over the batter (with all the extra flour at the bottom of the bowl), then gently fold the blueberries in the batter using a spatula (do not over stir).

Pour the batter into the prepared loaf pan and bake for about 50 minutes. The bread is done when golden brown and a toothpick comes out clean when inserted in the middle (make sure it didn't poke a blueberry!).

Once done baking, let the bread cool down in the pan for 10-15 minutes, then unmold by pulling on the parchment paper and transfer to a cooling rack to finish up cooling down. 

Wait for 30 minutes before slicing the loaf if possible.

Baking tips

• Don't skip on tossing the berries in flour, this will prevent them from sinking to the bottom of the loaf.
• Just like most cake-like baked goods, you want to make sure you are not overmixing the batter or you risk ending up with a bread that's more tough and/or dense. For a pillowy light texture, then stir until just combined, no more!
• How old your sourdough discard is will affect flavor. The older it is, the more sour the result will be and vice versa.
• Since each oven is different, you will have to adjust the baking time. For me, 50 minutes was perfect, but I know that my oven tends to be a little strong. Yours might need a little longer to bake.
• You can skip the parchment paper, but in this case, be sure to generously grease the loaf pan so you can unmold the bread. Ideally, you will want to slice the bread out of the mold for nice-looking slices!

Serving suggestions

This blueberry lemon sourdough bread is my most recent favorite treat to enjoy in the afternoon with a cup of tea or coffee. 

If serving for dessert, then serve with a scoop of vanilla ice cream or whipped cream, which would be lovely with the blueberry flavor.

Our kids love it for breakfast with a glass of cold oat milk! You can slightly warm it up for only a few seconds in the microwave and then spread a little butter (we use vegan butter) so it melts nicely. Such a treat!

And if looking for a stunning dessert with an extra sweet touch, then you can glaze the loaf. Make sure it is completely cooled down before you drizzle the glaze so it stays in place. You can make the glaze with a combination of powdered sugar (about ½ cup) + lemon juice or milk (1-2 tablespoons).

Variations

If you don't have blueberries, then you can also use other berries, such as raspberries and chopped strawberries. 

You can also change the flavor profile and swap the vanilla extract for other spices, such as cinnamon, cardamom (great match with blueberries) and almond extract, etc. 

If you don't want that lemony taste, then simply use apple cider vinegar in place of the lemon juice (and skip the lemon zest).

And for a fun sweet crust, then feel free to sprinkle some extra sugar over the top of the batter after pouring it in the loaf pan!

Storage tips

Once completely cooled down, then transfer to an airtight container and keep it at room temperature for up to 2 days. For longer storage, then transfer in the fridge for up to 5 days. 

You can also freeze it! Feel free to pre-slice the whole loaf, then divide each slice with a piece of parchment paper in between for easy grab-and-go. Let the slice thaw at room temperature before enjoying or use the microwave to make it faster (just a few seconds at a time).

FAQs

Can I use frozen blueberries?

I think fresh blueberries work better for making this sourdough loaf, but if you only have frozen blueberries, then it should work too. The batter will turn purple if you do so and also, do not thaw the berries before adding them to the batter.

Can I make this recipe gluten-free?

I haven't tried it yet, but you probably could use gluten-free flour to make this recipe. The result will change slightly, but it will still be delicious!

Can I turn this recipe into sourdough blueberry muffins?

Yes! You can divide the batter in a muffin pan, then bake for them for a shorter amount of time, around 20 minutes. Insert a toothpick to see when they are ready.

More dessert recipes using sourdough discard

• Sourdough peanut butter cookies
• Carrot sourdough muffins
• Quick sandwich sourdough bread
• Sourdough discard brownies
• Sourdough discard granola
• Sourdough apple muffins

I hope you enjoyed this blueberry sourdough bread recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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