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  • Writer's pictureLeigh

Discard Day: Make Sourdough Blueberry Coffeecake Bread

This is an easy, incredibly tasty bread that takes advantage of the fresh blueberries that are now in season. The bread tastes like a quick bread, but one with a yeasty attitude! It's got a definite sourdough tang. The bread also has sweetness from a bit of sugar and plenty of blueberries. Almonds provide a nice crunch as well as extra flavor. A streusel tops the bread, giving it a coffeecake-like appearance. No, the bread doesn't require any commercial yeast or baking powder/soda, as long as your discard/starter is mature. If you're in doubt, you can always add a bit of baking powder (1-2 teaspoons, depending on the maturity of your starter) to the mix. This is a great alternative to traditional hard, crunchy sourdough loaves as well as boring quick breads! Try it. You'll discover that you have a new tangy, yet sweet taste treat!

Sourdough Blueberry Coffeecake Bread

Sourdough Blueberry Coffeecake Bread -- Makes 1 Loaf

1 cup of starter (I use a whole-wheat-based starter)

1 egg

1/3 cup of canola oil

1/3 cup of sugar, plus 2 tablespoons, divided

1/3 cup of milk

1 teaspoon of vanilla

1/2 cup of whole-wheat flour

1 cup of all-purpose flour

1/2 teaspoon of salt

1 cup of blueberries

1/2 cup of sliced, toasted almonds


2 tablespoons of sugar

2 tablespoons of brown sugar

2 tablespoons of softened butter

2 tablespoons of flour

2 tablespoons of oats (quick or regular)

In a large bowl, combine the starter, egg, oil, sugar, milk, and vanilla. Stir in the 1/2 cup of whole-wheat flour until everything is well combined. Cover the bowl loosely with plastic wrap and let it sit for at least 60 minutes. Then add the 1 cup of all-purpose flour and salt. You won't be able to the knead the mixture, as it will be too wet, but you do want to stir it enough to ensure everything is well incorporated (this isn't a quick bread, so don't worry about too much stirring). Toss the blue berries with the 2 tablespoons of sugar and fold/stir them and the almonds into the batter. Coat a 9- x 5-inch loaf pan with non-stick cooking spray and then pour/scrape the mixture into the pan, smoothing it out evenly. Mix all of the ingredients for the streusel together well and sprinkle/press the streusel into the batter. Cover the pan loosely with plastic wrap and let the batter rise until it just reaches the top of the pan. Bake the bread at 350 degrees for 50-60 minutes or until golden brown and firm to the touch.

Sourdough Blueberry Coffeecake Bread

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