Air Fryer Sourdough Blueberry Bread
Do you have a sourdough starter on hand? If so, you have to try this delicious air-fried sourdough blueberry bread studded with fresh blueberries in each bite. This is a family favorite recipe, a sweet bread that offers perfect blueberry flavor in each bite. You use your leftover sourdough starter in a new way. Slice and serve with butter or jam, or eat it plain.
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You cook the bread in your air fryer basket instead of turning on the oven like you traditionally would. Reach for a small loaf pan that easily fits in your air fryer basket. Serve this bread for an afternoon snack, breakfast, or even dessert. This sourdough starter discard bread can be made all year round.
Are you looking for more sourdough starter discard recipes? I have a few on my site you might be interested in. Whip up this sourdough discard pancakes, discard banana muffins, or even try sourdough discard cinnamon rolls.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- unbleached all purpose flour
- salt
- baking soda
- baking powder
- ground cinnamon
- light brown sugar
- canola oil
- eggs
- vanilla extract
- blueberries
- sourdough discard
- decorating sugar
Instructions
This is a quick overview of the instructions for this recipe. The full steps are in the recipe card.
Add your dry ingredients to a small bowl. Mix to combine, and then set the flour mixture to the side.
Then, add brown sugar, oil, eggs, and vanilla to a large bowl. Use a hand or stand mixer with a paddle attachment, and whip on high until the sugar is dissolved in the batter.
Next, gradually add your dry ingredients to the batter.
When the batter is smooth, use a paddle or dough hook to incorporate your sourdough discard. Mix until you no longer see streaks.
Fold in the blueberries. Mix to combine. Pour the batter into the mini loaf pans, and then top the loaves with more blueberries.
Air fry as directed. The tops will become golden brown; once done, let them cool on the counter.
Hint: This is a great recipe for blueberry season, but if it isn’t you can use frozen blueberries. It will streak the flour mixture but taste the same. Follow the same cooking process and mix the berries in straight from the freezer.
Variations
Here are a few ways to change up this easy recipe and deliciously change the flavor of this bread.
- Lemon Zest—Lemon and blueberry work so well together. Add 1 tablespoon lemon juice to the batter and the zest of 1 lemon. This will give the dough a tasty lemon and blueberry flavor. If you make blueberry lemon sourdough bread, I think you will love the flavor of homemade sourdough bread.
- Coconut Flakes—To add some texture, add 1/3 to 1/2 cup of coconut flakes to the mixture. This will give the bread a tropical flavor. The coconut works well with the fluffy bread and sweet blueberries in each bite.
- Streusel Topping—Feel free to whip up streusel toppings to sprinkle on top of the loaf pans. This will add more sweetness to pair with the tangy sourdough flavor.
See this blueberry quick bread recipe for another way to enjoy blueberries!
Equipment
You will need a few essentials to make this sourdough discard bread recipe. Start with an air fryer, as that is going to be where you cook the bread. Then, reach for loaf pans that fit within the air basket.
Now, I used a stand mixer to work over the bread dough, but you do not have to do this; you can use a hand mixer or mix by hand. I also recommend placing the bread on a wire rack once it is done to cool evenly. If you don’t use a mixer, reach for a large mixing bowl and a medium bowl for the dry ingredients.
Storage
Allow the bread to fully cool, then wrap it with plastic wrap or place it in a plastic bag or airtight container. Store the bread on the counter at room temperature for 2-3 days. You can also store it in the fridge for 5-7 days to extend its life.
You can also freeze any of the bread you do not eat right away. Just wrap in plastic wrap and then place in a container or bag and freeze for 2-3 months. Then thaw in the fridge or on the counter.
Wendy’s Test Kitchen Tips
- Make sure you are starting with an active sourdough starter, or it will not have the correct texture.
- Make sure that when you are mixing in the sourdough starter you do not see any streaks in the flour mixture. It needs to be fully incorporated.
- Use a pan prepared with cooking spray or parchment paper. This is a sticky dough, and it can stick to the pan if it is not prepped.
- You can coat the bottom of your loaf pans with cooking spray, then dust with flour to help prevent a soggy bottom to the bread.
FAQs
The sourdough discard is a portion of the starter mixture that is removed and essentially discarded when you are feeding your mixture. The discard can be used for making other items like this bread recipe.
The amount needed depends on the recipe you are working with. Typically a good ratio is equal parts of discard, flour, and liquid. But as always, refer to the recipe for the exact measurements.
After the flour is mixed in the dough, you will work in the sourdough discard. Mix until you see no streaks in the dough to ensure it is fully incorporated.
Pairing
These are my favorite dishes to serve with the Air Fryer Sourdough Blueberry Bread recipe:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
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Air Fryer Sourdough Blueberry Bread
Equipment
- mixing bowls
- Air Fryer
Ingredients
- 1 1/2 cups Unbleached All-Purpose Flour
- 1/2 teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 teaspoon Cinnamon ground
- 3/4 cup light brown sugar packed
- 2/3 cup canola oil
- 2 Eggs Large
- 2 teaspoon Vanilla Extract
- 2 cups blueberries
- 1/2 cup Sourdough Discard stirred
- Optional decorating sugar for topping
Instructions
- In a mixing bowl, add the flour, salt, baking powder, and cinnamon. Mix well and set aside.
- In another mixing bowl, add the brown sugar, oil, eggs, and vanilla. Whisk on high until sugar is dissolved and mixture is incorporated.
- Gradually add the dry ingredients while whisking.
- Once batter is smooth, using a paddle, incorporate the sourdough discard until you no longer see streaks.
- Gently fold in 1 1/2 cups of blueberries.
- Divide the batter into generously oiled mini loaf pans.
- Top the loaves with the remaining blueberries, pressing in slightly. Optional decoration sugar if you like.
- Set the loaf pans in the air fryer basket leaving some room between the pans for air flow.
- Cook in the air fryer at 320° for about 20 minutes. Rotate the pans halfway, for even cooking.
- Once loaves are fully cooked, testing with a toothpick, remove the pans and let cool to touch before removing the loaves from the pans.
- Enjoy!
Notes
- Set the loaf pans in the oven
- Cook in the air fryer at 350° for 25 minutes (every oven is different so it could be more).
- Once loaves are fully cooked, testing with a toothpick, remove the pans and let cool to touch before removing the loaves from the pans.
- Enjoy!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
