These little breads are easy to make and a great way to use your discard. The breads are a cross between mini blueberry coffee cakes and pies. The topping includes plenty of blueberries and is sweet without being cloying. Some of the topping sinks into the breads, and some stays on top. A simple streusel adds more crunch and flavor. It's quite warm--well hot--here in northern Virginia, so, to avoid further heating up the house, I've been making the breads in the air fryer using mini pie tins and/or ramekins. You can bake the breads in a regular oven at 350 degrees for about 25 minutes, if you'd prefer. I use frozen berries to make the pie breads, as the frozen berries tend to be less expensive and readily available. If you have fresh berries, feel free to use them! Although my husband likes the pie breads for dessert, the breads make great breakfast treats and accompaniments to tea or coffee. Enjoy!
Sourdough Blueberry Pie Breads -- Makes 8
1 cup of sourdough starter/discard
1/3 cup of canola oil
2 large eggs
1/3 cup of milk
1/3 cup of sugar
1/3 cup of dark brown sugar
1 teaspoon of vanilla
1/2 cup of white whole-wheat (or all-purpose) flour
3/4 cup of all-purpose flour
1/4 teaspoon of salt
Spritz 8 small pie tins or ramekins with non-stick cooking spray. In a large bowl, mix all of the ingredients above well until everything is incorporated and blended. Fill the pie tins/ramekins and set them aside for a couple of hours (during those couple of hours, the batter should rise a little, but it won't rise much--maybe about 1/4 in volume). To your now empty bowl, add:
1 tablespoon of melted butter
1/3 cup of sugar
1/4 cup of all-purpose flour
1/8 teaspoon of salt
1/3 cup of quick oats
1/4 teaspoon of cinnamon
Mix the ingredients well until crumbly, then stir in gently:
2 cups of frozen blueberries
Let the mixture sit on the counter for a couple of hours separate from your batter mixture (you don't want to top the batter with the cold berries, or the batter won't rise well). When you're ready to bake, divide the mixture among the tins/ramekins, topping the batter in each tin/ramekin. Air fry the pie breads in batches at 320 degrees for 15-20 minutes or until they are golden brown and bubbly. Let the pie breads cool a little and then loosen the edges with a plastic knife before turning the breads out to cool completely.
