Lemon Blueberry Sourdough Bread With Streusel Topping

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You’ll fall in love with this blueberry sourdough bread featuring fresh blueberries, sourdough discard, and a sweet streusel topping. Chances are you’ll be making this easy recipe over and over again!

This quick bread is a family favorite that is delicious for breakfast, dessert, or a snack. It’s a great way to use freshly picked blueberries in the summertime. We load up on blueberries from our local farm every year because they are such a healthy snack and taste as sweet as candy. I eat them by the bowlful!

Of course I always use some of our beautiful, freshly picked juicy blueberries to bake delicious breakfasts and desserts. If you are looking for more blueberry recipes, be sure to try this delicious Naturally Sweetened Blueberry Ice Cream. I’ll be taking this blueberry sourdough bread to a Fourth of July barbecue at my in-laws’ home tomorrow. I just love how blueberry season coincides with this holiday every year. I almost always make something with blueberries whether it be a dessert or a fruit salad.

Tips for Sourdough Blueberry Bread:

• This is a great recipe to use with either active sourdough starter or sourdough starter discard. Either will work because this recipe doesn’t rely on the starter to help the cookies rise. Sourdough Blueberry Scones with Fresh Lemon are another of my favorite sourdough discard recipes.
• If you forget to take your eggs out of the fridge ahead of time, you can place them in warm (not hot) water for approximately 15 minutes.
• Wash and dry your fresh blueberries before using.
• To prevent your batter from turning purple, add 1 1/2 tablespoons of flour to the blueberries before stirring them into the batter.
• If you use frozen blueberries instead of fresh fruit, be sure not to thaw them as this will cause the juice to bleed into the batter.

FAQ

How can I make my bread fluffy?

To ensure your bread will be fluffy, make sure to add the baking powder. Baking powder causes a reaction that releases gas bubbles and helps the bread to expand and rise.

Do you have to refrigerate blueberry bread?

Blueberry bread does not need to be refrigerated and will stay good for 3-4 days at room temperature.

How do you store blueberry bread?

Place cooled bread in a plastic, airtight container or resealable plastic bag and store at room temperature for up to 4 days. You can also freeze the bread in a resealable plastic bag for up to 3 months.

What is the secret to success when making quick breads?

1. Mix dry ingredients separately than wet ingredients. (source)
2. Make sure your eggs are at room temperature.
3. Don’t overmix or undermix your bread batter. Mix just until the dry ingredients are incorporated into the wet ingredients. When adding the blueberries, fold them in with a spoon to prevent overmixing.
4. Preheat the oven to the correct temperature before putting the bread in the oven.
5. Put the bread in the oven to bake as soon as you are done mixing because the baking powder begins to work immediately.

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Ingredients:

Dry Ingredients

Unbleached all purpose flour or bread flour

Baking powder

Sea salt

Wet Ingredients

Butter

Sugar – You can use white sugar or a mix or white and brown sugar or sucanat

Eggs

Vanilla

Lemon zest

Sourdough starter discard or active starter

Fresh blueberries

Streusel Ingredients

Unbleached all purpose flour

Sugar

Ground cinnamon

Butter

Tools You May Need:

Bread pan (I love this naturally non-stick pan)

Stand mixer with paddle attachment or large mixing bowl

Spatula

Parchment paper

How to Make Lemon Blueberry Sourdough Bread:

Preheat the oven to 350 degrees.

Grease a 9×5 bread pan or line with a piece of parchment paper.

The next step is to combine the white flour, baking powder and salt in a medium bowl with a danish dough whisk or wooden spoon.

In a small bowl, sprinkle 1 1/2 tablespoons of flour over the blueberries and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Beat in the sourdough discard, eggs, vanilla, and lemon zest.

Mix the flour mixture into the wet ingredients, scraping down the sides of the bowl as you go. Fold in the blueberries with a wooden spoon.

Spoon batter into the prepared bread loaf pan.

Combine streusel ingredients in a small bowl. Cut in the 2 tablespoons of butter with a fork or pastry blender until mixture resembles course crumbs. Sprinkle the crumb topping over the top of the batter in pan.

Bake at 350 degrees for 45-50 minutes until lightly golden brown and a toothpick inserted in center of loaf comes out clean. Cool in pan on wire rack. Remove bread from pan before cutting.

Storage:

The best way to store blueberry sourdough bread is in an airtight container or covered with plastic wrap for up to 3 days at room temperature or up to 1 week in the refrigerator. For longer term storage, you can freeze the loaves whole or sliced in ziploc bags for up to 3 months.

Long-Fermented Blueberry Lemon Sourdough Bread:

If you would like to long ferment this sourdough bread for the health benefits, simply follow the steps above up to the point where you have mixed together all of the ingredients. Transfer the batter from the bowl into an airtight container, place in the refrigerator, and allow to ferment for up to 3 days. The longer you allow the batter to ferment, the tangier your bread will taste. Once you have fermented your batter, remove from the refrigerator and spoon into a prepared loaf pan. Continue the rest of the steps as outlined above.

How to Convert Recipe to Sourdough Blueberry Muffins:

The ingredients for sourdough discard blueberry muffins are exactly the same as for the blueberry sourdough bread. The only difference will be the oven temperature and amount of time needed to bake. You will bake the muffins in a muffin pan at 400 degrees for 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack before removing muffins.

More Easy Sourdough Recipes:

• Honey Oat Sourdough Sandwich Bread
• Artisan Basil Sourdough Bread
• Rye Sourdough Sandwich Bread
• Sourdough Pop Tarts
• Pumpkin Sourdough Cinnamon Rolls

If you make this recipe and love it, I would love if you gave it 5 stars!