Sourdough Discard Blueberry Crumble Bread
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Use up your extra sourdough discard (or active sourdough starter) to make this simple sourdough blueberry crumble loaf! It’s incredibly moist thanks to the full-fat Greek yogurt, packed with fresh blueberries, and topped with a simple brown sugar crumble.
This is truly such a simple recipe to make–it’s like bakery-style sourdough blueberry muffins, but all in one loaf pan! Whether you’re craving a sweet treat, an afternoon snack, or a delicious breakfast, this recipe is going to be a true winner!
Looking for other simple sourdough discard recipes? Check these out:
- sourdough lemon pound cake
- sourdough discard coffee cake
- sourdough s’mores bars
- sourdough raspberry white chocolate cookies
Why You’ll Love This Sourdough Blueberry Crumble Loaf
- Soft, moist, and incredibly tender with a buttery crumb in every bite.
- Loaded with fresh blueberries for bursts of juicy, sweet flavor throughout the loaf.
- Topped with a buttery brown sugar crumble that adds the perfect crunchy texture.
- A delicious way to use up sourdough discard without an overpowering sour flavor.
- Easy to make with simple pantry ingredients and no mixer required.
Step-By-Step
In a small bowl, combine the flour and brown sugar. Add the grated cold butter and mix with a fork until coarse crumbs form. Refrigerate while you prepare the batter.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar. Add the eggs, vanilla, Greek yogurt, and sourdough discard, whisking until smooth and well combined.
Toss the blueberries with the remaining 2 tablespoons of flour until coated.
Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. Fold in the blueberries.
Pour the batter into a parchment-lined 9×5-inch loaf pan. Sprinkle additional blueberries over the top, then evenly add the crumble topping.
Bake at 350°F (177°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool for 15–20 minutes before removing it from the pan.
Whisk together the powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled loaf, then slice and enjoy!
Helpful Tips for the Best Sourdough Blueberry Crumble Loaf
1. Use room temperature ingredients.
Room temperature eggs, Greek yogurt, and sourdough discard mix together more easily, creating a smooth batter and an evenly baked loaf.
2. Coat the blueberries with flour.
Tossing the blueberries with a little flour helps keep them suspended throughout the batter instead of sinking to the bottom while baking.
3. Don’t overmix the batter.
Once you add the dry ingredients, stir just until combined. Overmixing develops the gluten, resulting in a denser, less tender loaf.
4. Keep the crumble cold.
Using very cold butter and chilling the crumble before baking helps create a crisp, buttery topping that stays crumbly instead of melting into the batter.
5. Check for doneness before removing from the oven.
Since every oven bakes a little differently, insert a toothpick into the center of the loaf. It’s done when the toothpick comes out clean or with a few moist crumbs attached. If the top begins browning too quickly, loosely tent the loaf with aluminum foil during the final 15–20 minutes of baking.
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and measuring spoons
- Box grater (for grating the cold butter)
- Fork or pastry cutter (for the crumble)
Storage
- Room Temperature: Store the loaf in an airtight container or wrap it tightly in plastic wrap for up to 3 days.
- Refrigerator: For longer freshness, refrigerate in an airtight container for up to 5 days. Bring slices to room temperature or warm them slightly before serving.
- Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Sourdough Discard Blueberry Crumble Bread
Ingredients
Crumble Topping
- ½ cup all-purpose flour 60 g
- ¼ cup light brown sugar packed (50 g)
- ¼ cup salted butter very cold and grated (57 g)
Blueberry Loaf
- 1¾ cups all-purpose flour plus 2 tablespoons for coating the blueberries (240 g + 16 g)
- 2 teaspoons baking powder 8 g
- ¼ teaspoon salt 1.5 g
- ½ cup salted butter melted (113 g)
- 1 cup granulated sugar 200 g
- 2 large eggs room temperature (about 100 g without shells)
- 1 teaspoon vanilla extract 5 g
- ¾ cup full-fat Greek yogurt room temperature (170 g)
- ½ cup sourdough discard room temperature (120 g)
- 1 heaping cup fresh blueberries plus additional blueberries for topping (about 170 g, plus extra)
Vanilla Icing
- ½ cup powdered sugar 60 g
- 1-2 tablespoons milk or heavy cream 15–30 g
- ½ teaspoon vanilla extract 2.5 g
Instructions
Prepare the Pan
- Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the loaf out after baking.
Make the Crumble
- In a small bowl, combine the flour and brown sugar. Add the grated, very cold butter and use a fork or your fingertips to work the butter into the dry ingredients until coarse, crumbly pieces form. Place the crumble in the refrigerator while you prepare the batter.
Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and whisk until the mixture becomes smooth and slightly lighter in color.
- Whisk in the vanilla extract, Greek yogurt, and sourdough discard until fully incorporated and smooth.
Combine the Batter
- Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix, as this can result in a dense loaf. A few small streaks of flour are perfectly fine.
Add the Blueberries
- In a separate bowl, toss the fresh blueberries with the remaining 2 tablespoons of flour until evenly coated. This helps prevent the berries from sinking during baking.
- Gently fold the coated blueberries into the batter until evenly distributed.
Assemble
- Pour the batter into the prepared loaf pan and spread it into an even layer.
- Scatter several additional fresh blueberries over the top of the batter.
- Evenly sprinkle the prepared crumble topping over the blueberries.
Bake
- Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- If the crumble begins browning too quickly, loosely tent the loaf with aluminum foil during the final 15–20 minutes of baking.
- Allow the loaf to cool in the pan for about 15–20 minutes, then use the parchment paper to carefully lift it onto a wire rack to cool slightly.
Make the Icing
- In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. Add additional milk, a little at a time, until your desired drizzling consistency is reached.
- Drizzle the icing over the slightly warm or completely cooled loaf.
- Slice and enjoy!
We love a good, simple recipe over here and hope you love this one too! If you make this sourdough blueberry crumble loaf, I’d love it you left a review to let me know what you thought of it!