Sourdough Blueberry Bread (Vegan)

View on a few slices of a dairy-free sourdough blueberry bread on a cutting board.

5 from 2 votes

Sourdough Blueberry 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.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry bread, sourdough bread, sourdough discard

Servings: slices

Calories: 186kcal

Author: Jessica laroche

Ingredients

Wet ingredients

100 g sourdough discard (½ cup) 100% hydration
70 g olive oil (⅓ cup)
150 g cane sugar (¾ cup)
120 g milk (½ cup) I used oat milk
2 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract
zest of a whole lemon optional

Dry ingredients

200 g all purpose flour (1 ½ cup)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cup blueberries (about 225g.) + ½ tablespoon of flour

Instructions

Preheat the oven to 350º and line a loaf pan with parchment paper.
In a medium bowl, combine the milk and lemon juice. It might curdle and the mixture will thicken, this is normal! It acts like buttermilk. Set aside until ready to use (5-10 min).
In a large mixing bowl, add the sourdough starter, milk-lemon mixture, sugar, lemon zest, olive oil and vanilla extract. Stir well until combined and uniform (I like using a large whisk).
Add the flour, baking powder, baking soda and salt over the bowl with the wet ingredients and stir to combine. Do not overmix and stop stirring once you do not see any dry spots of flour anymore.
In a medium bowl, add the blueberries and ½ tablespoon of flour. Stir to coat them.
Add the floured blueberries over the batter (alongside all the extra flour left in the bowl) and gently fold the berries in.
Pour the batter in the prepared loaf pan and bake for 50 minutes. The bread should be golden brown and a toothpick should come out clean when inserted in the middle. If not done after 50 minutes, then bake for a little longer.
Let the loaf cool down in the loaf pan for 10 minutes, then unmold and transfer to a cooling rack. Let the bread cool down for another 10-15 minutes before slicing and enjoying.

Video

Notes

Storage tips: once cooled down, transfer the bread to an airtight container and keep it at room temperature for 1-2 days. For longer storage, then transfer to the fridge. You can also freeze this recipe!
You can use other berries, such as raspberries or chopped strawberries.
If you do not have fresh blueberries, then you can use frozen blueberries. In that case, incorporate them frozen in the batter (do not thaw them first) and keep in mind that the batter might turn purple. Make sure to check on doneness since the bread might also need a few extra minutes of cooking if using frozen berries.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition