Sourdough Discard Blueberry Crumble Bread
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.
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Servings: 10 slices
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 9x5-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!
Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 274mg | Potassium: 79mg | Fiber: 1g | Sugar: 32g | Vitamin A: 476IU | Vitamin C: 0.01mg | Calcium: 84mg | Iron: 2mg
Calories: 382kcal
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