Sourdough Discard Blueberry Crumble Bread
A tender, moist sourdough discard quick bread packed with fresh blueberries, topped with a buttery brown sugar crumble, and finished with a vanilla drizzle. Full-fat Greek yogurt and discard keep it soft, and it’s a delicious way to use up extra starter.
- Total Time1 hour 10 minutes
- Yield10 slices 1x
- DietVegetarian
Ingredients
Crumble Topping
- 1/2 cup all-purpose flour (60 g)
- 1/4 cup light brown sugar (packed (50 g))
- 1/4 cup salted butter (very cold and grated (57 g))
Blueberry Loaf
- 1 3/4 cups all-purpose flour (plus 2 tbsp for coating the blueberries (240 g + 16 g))
- 2 tsp baking powder (8 g)
- 1/4 tsp salt (1.5 g)
- 1/2 cup salted butter (melted (113 g))
- 1 cup granulated sugar (200 g)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract (5 g)
- 3/4 cup full-fat Greek yogurt (room temperature (170 g))
- 1/2 cup sourdough discard (room temperature (120 g))
- 1 heaping cup fresh blueberries (about 170 g, plus extra for topping)
Vanilla Icing
- 1/2 cup powdered sugar (60 g)
- 1-2 tbsp milk or heavy cream (15-30 g)
- 1/2 tsp vanilla extract (2.5 g)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (177°C). Line a 9×5 loaf pan with parchment, leaving overhang on the sides to lift the loaf out later.
- Make the Crumble: In a small bowl, combine the flour and brown sugar. Add the grated cold butter and work it in with a fork or fingertips until coarse, crumbly pieces form. Refrigerate while you make the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and whisk until smooth and slightly lighter. Whisk in the vanilla, Greek yogurt, and sourdough discard until smooth.
- Combine the Batter: Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Add the Blueberries: Toss the blueberries with the reserved 2 tablespoons of flour until coated, then gently fold them into the batter until evenly distributed.
- Assemble: Pour the batter into the prepared pan and spread level. Scatter a few additional blueberries over the top, then sprinkle the chilled crumble evenly over everything.
- Bake: Bake 50 to 60 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs. Tent loosely with foil for the last 15 to 20 minutes if the crumble browns too fast. Cool in the pan 15 to 20 minutes, then lift onto a rack.
- Make the Icing: Whisk the powdered sugar, vanilla, and 1 tablespoon milk until smooth, adding more milk until drizzling consistency. Drizzle over the slightly warm or cooled loaf, then slice and serve.
Notes
Use very cold grated butter for the crumble and keep it chilled until baking. Toss the blueberries in flour so they don’t sink. Fold the batter gently and minimally to avoid a dense loaf. Use room-temperature eggs, yogurt, and discard, and full-fat Greek yogurt for the moistest result. Either unfed discard or active starter works. If using frozen blueberries, keep them frozen and flour-coat. Tent with foil if the top browns early. Keeps 2 days at room temperature or 5 refrigerated; freezes well un-iced.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 382
- Sugar: 32
- Sodium: 274
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 56
- Fiber: 1
- Protein: 6
- Cholesterol: 70
