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🍞 Easy Sourdough Blueberry Bread Farmhouse on Boone

Easy Sourdough Blueberry Bread Farmhouse on Boone

⏲ Total Time
1 hour 10 minutes

🧂 Ingredients

  • 🍬 1 cup (198 g) cane sugar
  • 🍊 some lemon juice (from 1 large lemon)
  • 🍊 some lemon zest (from 1 large lemon)
  • 🧈 0.5 cup (113 g) unsalted butter
  • 🥚 3 large eggs
  • 🫒 0.25 cup (50 g) avocado oil
  • 🎴 1 tsp (4 g) vanilla extract
  • 🥛 0.25 cup (57 g) milk
  • 🍵 0.5 cup (113 g) sourdough discard
  • 🍞 1.5 cups (180 g) all-purpose flour
  • 🧂 1 tsp (6 g) salt
  • 🌰 1 tsp (4 g) baking powder
  • 🍎 1.5 cups (255 g) blueberries
  • 🍞 0.5 Tbsp (4 g) all-purpose flour
  • 🧈 4 Tbsp (57 g) unsalted butter
  • 🍬 2 Tbsp (25 g) cane sugar
  • 🍞 0.5 cup (60 g) all-purpose flour
  • 🧂 1 pinch (1 g) salt

🍳 Cookware

  • 🍪 1 loaf pan
  • 📄 1 parchment paper
  • 🥣 1 large mixing bowl
  • 🥄 1 wooden spoon
  • 🥣 1 separate bowl
  • 🥣 1 small bowl
  • 🥣 1 small bowl
  • 🔪 1 toothpick
  • 🗑 1 wire rack

📝 Instructions

Step 1

Preheat your oven to 350°F (175°C). Generously grease a loaf pan and line it with parchment paper.

Step 2

In a large mixing bowl, beat the cane sugar (198 g), lemon juice, lemon zest, and melted unsalted butter (113 g) for about 1 minute.

Step 3

Add the eggs, avocado oil (50 g), vanilla extract (4 g), and milk (57 g), then beat again until just combined.

Step 4

Use a wooden spoon to stir in the sourdough discard (113 g) until fully combined.

Step 5

In a separate bowl, whisk together the all-purpose flour (180 g), salt (6 g), and baking powder (4 g).

Step 6

Pour the dry ingredients into the wet ingredients. Fold them together until just incorporated; do not over-mix.

Step 7

In a small bowl, toss the blueberries (255 g) with the extra all-purpose flour (4 g) until coated. Gently fold the blueberries into the batter.

Step 8

Pour the batter into the prepared loaf pan.

Step 9

In a small bowl, combine the crumble ingredients: melted unsalted butter (57 g), cane sugar (25 g), all-purpose flour (60 g), and salt (1 g). Spread the mixture evenly over the top of the batter.

Step 10

Bake for 60 to 70 minutes. Start checking at the 50-minute mark with a toothpick; it is done when the toothpick comes out clean or with just a few moist crumbs.

Step 11

Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack. Let it cool for another 40 minutes before slicing.

🔗 Source

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