11 Delicious Blueberry Sourdough Breakfast Bread Recipes to Start Your Day Right

Wake up to a loaf that smells like Sunday mornings. If you love tangy sourdough paired with sweet, juicy blueberries, these recipes are for you. This collection of Blueberry Sourdough Breakfast Bread recipes brings bold sourdough flavor and tender crumb together in eleven different ways.

You’ll find everything from a classic blueberry sourdough breakfast bread loaf to a lemon-glazed version, a streusel-topped pull-apart, and quick sourdough discard loaves. Each recipe lists clear ingredients, step-by-step instructions, and tasting notes so you can bake with confidence. Whether you have an active starter or some discard in the fridge, there’s a recipe that fits your morning routine.

Pin the photos, try a loaf this week, and tweak flavors to match your pantry. These blueberry sourdough breakfast bread ideas will make your kitchen smell like comfort and give you plenty of ways to start your day right.

1. Classic Blueberry Sourdough Breakfast Bread Loaf

This classic loaf mixes tangy sourdough with plump blueberries for a balanced breakfast bread. The crumb is moist and slightly tangy. The crust is golden, not too crisp. This recipe is great for weekend baking. You’ll love it if you like a traditional blueberry loaf with real sourdough flavor. Expect notes of lemon and butter in each bite.

Ingredients

• 1 cup (240 g) active sourdough starter (fed, bubbly)
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/2 cup (120 ml) milk, room temperature
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (150 g) fresh blueberries (tossed in 1 tbsp flour)
• Zest of 1 lemon

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk starter, eggs, melted butter, milk, and sugar in a large bowl until smooth.
3. In another bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet ingredients until just combined. Don’t overmix.
5. Gently fold in the lemon zest and floured blueberries.
6. Pour batter into the prepared pan, smooth the top, and sprinkle a few extra berries.
7. Bake 50–60 minutes, until a toothpick inserted near center comes out clean and top is golden brown.
8. If edges brown too fast, tent with foil after 35 minutes.
9. Cool in pan for 15 minutes, then transfer to a rack to cool completely (at least 1 hour) before slicing.

How to Serve It

Serve slices warm or room temperature on a wooden board. Garnish with a dusting of powdered sugar and extra fresh blueberries. Pair with black coffee or citrus green tea for bright contrast. Store wrapped at room temperature for 2 days, or refrigerated up to 5 days. For make-ahead, slice and freeze for up to 3 months; toast slices directly from frozen. This loaf shines in spring and summer when berries are sweetest.

2. Blueberry Sourdough Breakfast Bread with Lemon Glaze

Tangy lemon glaze brightens this blueberry sourdough breakfast bread. The loaf is moist with a light crumb. Lemon and blueberry create a fresh, sunny flavor. It’s perfect for brunch or a special breakfast. You’ll love the glossy glaze that adds sweet-tart balance and aroma.

Ingredients

• 1 cup (240 g) active sourdough starter, bubbly
• 1 1/2 cups (190 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/3 cup (80 ml) plain yogurt, room temperature
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1 1/4 cup (175 g) fresh blueberries
• For the glaze: 1 cup (120 g) powdered sugar and 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a bowl, whisk starter, eggs, sugar, melted butter, and yogurt until smooth.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Fold dry mix into wet until just combined.
5. Fold in lemon zest and blueberries gently.
6. Transfer batter to pan and smooth the top.
7. Bake 50–60 minutes. Test with a toothpick; it should come out mostly clean with moist crumbs.
8. Cool in pan 15 minutes then remove to rack to cool 30 minutes.
9. Mix powdered sugar with lemon juice to a pourable glaze. Drizzle over the warm loaf.
10. Let glaze set 15 minutes before slicing.

How to Serve It

Slice and serve with extra lemon wedges and a few blueberries on top. Sprinkle finely grated lemon zest for a fresh look. Pair with a latte or sparkling water with lemon. Store tightly wrapped in the fridge for 4–5 days. Glaze after cooling if making ahead. This loaf adds sunshine to weekend brunches or Mother’s Day mornings.

3. Blueberry Sourdough Breakfast Bread Streusel Pull-Apart

This pull-apart coffee cake-style blueberry sourdough breakfast bread has a buttery streusel topping. Each bite has soft layers and crunchy streusel. The bread pulls apart easily—great for sharing. It’s a hit at brunch or potlucks. Expect cinnamon-sugar notes and juicy berry pockets.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 cups (250 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/2 cup (120 ml) milk, room temperature
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (150 g) fresh blueberries
• Streusel: 1/2 cup (100 g) brown sugar, 1/2 cup (60 g) flour, 1/4 cup (57 g) cold butter, cubed, 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or small bundt.
2. Make streusel: rub cold butter into brown sugar and flour until coarse crumbs form; stir in cinnamon. Chill.
3. Whisk starter, eggs, sugar, melted butter, milk, and vanilla.
4. Combine flour, baking powder, and salt. Fold into wet mix.
5. Gently fold in blueberries.
6. Spoon half the batter into pan. Sprinkle half the streusel, then top with remaining batter and streusel.
7. Bake 50–60 minutes, until top is golden and a toothpick comes out clean.
8. Let cool 15 minutes in pan, then invert onto rack to cool 30 minutes.
9. Cut into pull-apart squares or slices.

How to Serve It

Serve warm so the streusel stays crisp. Dust with powdered sugar and add a dollop of whipped cream or crème fraîche. Pairs well with cappuccino or Earl Grey tea. Store in an airtight container for 3 days; reheat gently to refresh streusel. For make-ahead, bake and freeze unglazed, then warm and top before serving.

4. Blueberry Sourdough Breakfast Bread Cinnamon Swirl

This loaf folds a cinnamon swirl into blueberry sourdough breakfast bread for cozy spice in every bite. The swirl creates pockets of sweet cinnamon-sugar. Blueberries add bursts of juiciness. It’s ideal for cool mornings or holiday breakfasts. You’ll enjoy the warm cinnamon aroma and tender crumb.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted
• 1/4 cup (60 ml) buttermilk, room temperature
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• For the swirl: 1/3 cup (70 g) brown sugar, 2 tsp ground cinnamon, 2 tbsp melted butter
• 1 cup (150 g) fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk starter, eggs, sugar, melted butter, buttermilk, and vanilla.
3. Mix flour, baking powder, and salt in another bowl.
4. Fold dry ingredients into wet until just combined.
5. Mix swirl ingredients in a small bowl.
6. Spread half the batter into the pan. Sprinkle half the swirl mixture, then scatter half the blueberries.
7. Add remaining batter, swirl remaining cinnamon mixture with a knife, and top with remaining blueberries.
8. Bake 50–60 minutes until a toothpick is clean and top is golden.
9. Cool in pan 15 minutes, then cool on rack 30 minutes before slicing.

How to Serve It

Serve slices warm to highlight swirl aroma. Top with a light cream cheese spread or maple butter. Pairs beautifully with chai tea or coffee with milk. Store covered at room temperature for 2 days or refrigerated up to 5 days. For make-ahead, slice and freeze; thaw slices in the toaster oven.

5. Blueberry Sourdough Breakfast Bread with Oats & Honey

This hearty loaf adds oats and honey to a blueberry sourdough breakfast bread for nutty texture and gentle sweetness. The oats give chew and rustic appeal. Honey rounds out the tang of the starter. It’s perfect for a hearty breakfast or picnic. You’ll notice a subtle toasted oat aroma and tender crumb.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (60 g) rolled oats, plus extra for topping
• 1/4 cup (60 g) honey
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, melted
• 1/2 cup (120 ml) milk, warm
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (150 g) fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan. Sprinkle top with oats.
2. Mix starter, eggs, honey, melted butter, and warm milk.
3. Blend flour, rolled oats, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet until combined.
5. Gently fold in blueberries.
6. Pour batter into pan and smooth. Sprinkle extra oats on top.
7. Bake 50–60 minutes. Check with a toothpick; it should come out clean.
8. Cool in pan 15 minutes, then transfer to rack to cool 30 minutes.
9. Drizzle a little extra honey before serving, if desired.

How to Serve It

Serve slices with a smear of ricotta or thick yogurt and a drizzle of honey. Garnish with toasted oats and a few berries. Pair with black tea or cold-brew coffee. Store wrapped at room temperature for 2–3 days. Freeze sliced portions for quick breakfasts. This loaf works well for autumn mornings or lunchbox treats.

6. Blueberry Sourdough Breakfast Bread Walnut & Citrus

Toasted walnuts and bright citrus lift this blueberry sourdough breakfast bread. The walnuts add crunch and a warm, nutty note. Citrus zest keeps flavors lively against the sourdough tang. It’s ideal for brunch or gift loaves. You’ll notice citrus perfume and a satisfying crunch in each bite.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted
• 1/2 cup (120 ml) orange juice, room temperature
• 1 tbsp orange zest
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (90 g) chopped toasted walnuts
• 1 cup (150 g) fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk starter, eggs, sugar, melted butter, and orange juice.
3. Mix flour, baking powder, and salt.
4. Fold dry ingredients into wet just until combined.
5. Fold in orange zest, toasted walnuts, and blueberries.
6. Pour into pan and smooth the top.
7. Bake 50–60 minutes, until golden and a toothpick comes out clean.
8. Cool in pan 15 minutes, then cool on a rack at least 1 hour.
9. Store wrapped in fridge for 4 days or freeze slices.

How to Serve It

Serve with ricotta spread and a drizzle of honey. Add extra toasted walnuts on top for texture. Pairs well with citrusy teas or milk. Store airtight in refrigerator for up to 4 days. Freeze whole or sliced loaves for up to 3 months. Great for gifting during holiday mornings.

7. Blueberry Sourdough Breakfast Bread Crumb-Topped

This crumb-topped blueberry sourdough breakfast bread features a crunchy, buttery crumb layer. The crumb adds texture contrast to soft, blueberry-studded bread. It’s perfect for coffee mornings and weekend breakfasts. You’ll love the buttery crumble and juicy berry bursts with each bite.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, divided, room temperature
• 1/3 cup (80 ml) milk, room temperature
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (150 g) fresh blueberries
• Crumb: 1/2 cup (100 g) brown sugar, 3/4 cup (90 g) flour, 1/3 cup (75 g) butter, cold and cubed, 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Make crumb: pulse brown sugar, flour, cold butter, and cinnamon until coarse crumbs form. Chill.
3. Beat starter, eggs, sugar, 1/4 cup butter (melted or softened), and milk until smooth.
4. Stir in flour, baking powder, and salt until just combined.
5. Fold in blueberries gently.
6. Pour batter into pan. Sprinkle chilled crumb evenly on top.
7. Bake 50–60 minutes until crumb is golden and a toothpick is clean.
8. Cool in pan 15 minutes, then cool on rack 30–45 minutes.
9. Slice and enjoy.

How to Serve It

Serve still-warm slices so the crumb stays crisp. Add a spoonful of vanilla yogurt on the side for creamy contrast. Pair with espresso or strong-filter coffee. Keep refrigerated up to 4 days in an airtight container. Re-crisp crumb slightly in a low oven before serving if stored.

8. Blueberry Sourdough Breakfast Bread Almond & Maple

Maple and almond enhance this blueberry sourdough breakfast bread with warm, nutty notes. A maple-sweetened batter complements the tang of the starter. Slivered almonds add crunch and elegance. It’s great for a refined brunch or cozy breakfast. You’ll taste toasted almond, maple, and juicy blueberry balance.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (120 g) pure maple syrup
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted
• 1/3 cup (80 ml) milk, room temperature
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (150 g) fresh blueberries
• 1/3 cup (40 g) slivered almonds, plus extra for topping
• 1 tsp almond extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk starter, eggs, maple syrup, melted butter, milk, and almond extract.
3. Combine flour, baking powder, and salt.
4. Fold dry ingredients into wet until just combined.
5. Fold in blueberries and slivered almonds.
6. Pour batter into pan, top with extra almonds.
7. Bake 50–60 minutes until a toothpick comes out clean and top is golden.
8. Cool 15 minutes in pan, then cool on rack at least 30 minutes before slicing.

How to Serve It

Drizzle with extra maple syrup or a thin glaze made from maple and powdered sugar. Serve with almond butter or a smear of cream cheese. Pairs well with nutty coffee roasts or black tea. Store covered at room temperature for 2 days or refrigerate for 4–5 days. Freeze slices for quick breakfasts.

9. Blueberry Sourdough Breakfast Bread Yogurt & Honey Loaf

This yogurt and honey version creates a tender, slightly tangy blueberry sourdough breakfast bread. Yogurt keeps crumb soft and moist. Honey adds mellow sweetness that pairs with blueberries. It’s an easy everyday loaf for casual mornings. You’ll notice a soft texture and delicate sweetness in every bite.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (120 g) honey
• 2 large eggs, room temperature
• 1/2 cup (120 g) plain Greek yogurt, room temperature
• 1/3 cup (75 g) unsalted butter, melted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (150 g) fresh blueberries
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk starter, eggs, honey, yogurt, melted butter, and vanilla.
3. Combine flour, baking powder, baking soda, and salt.
4. Fold dry into wet until just mixed.
5. Gently fold in blueberries.
6. Pour batter into pan and smooth top.
7. Bake 50–60 minutes, until a toothpick inserted in center comes out clean and top is golden.
8. Cool in pan 15 minutes, then remove to rack to cool 30 minutes before slicing.

How to Serve It

Serve with extra Greek yogurt and a light drizzle of honey. Garnish with lemon zest or mint leaves. Pairs well with herbal tea or café au lait. Store covered in the refrigerator for 4–5 days. Makes a gentle, soft option for baby-led weaning when cut into small pieces.

10. Blueberry Sourdough Breakfast Bread Skillet Cake

This skillet-style blueberry sourdough breakfast bread bakes in a cast-iron pan for crisp edges and soft center. It’s more like a breakfast cake you slice and serve straight from the skillet. The edges caramelize slightly for contrast. Perfect for sharing at brunch or for a cozy family breakfast. You’ll love the crisp edges and tender middle.

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, melted
• 1/4 cup (60 ml) milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup (150 g) fresh blueberries
• Optional: coarse sugar for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Grease a 10-inch cast-iron skillet well.
2. Whisk starter, eggs, sugar, melted butter, milk, and vanilla.
3. Mix flour, baking powder, and salt.
4. Fold dry into wet until combined.
5. Fold in blueberries gently.
6. Pour batter into skillet, smooth top, sprinkle coarse sugar if desired.
7. Bake 30–40 minutes, until center is set and a toothpick is clean.
8. Let cool in skillet 15 minutes before slicing.
9. Serve warm, straight from skillet.

How to Serve It

Serve wedges with a scoop of vanilla ice cream or a dollop of mascarpone for an indulgent breakfast or dessert. Garnish with lemon zest and fresh berries. Pairs with strong coffee, or orange juice for brunch. Store leftovers covered in the fridge up to 3 days; reheat in a low oven to refresh crisp edges.

11. Blueberry Sourdough Breakfast Bread Braided Loaf

This braided loaf turns blueberry sourdough breakfast bread into an elegant centerpiece. Braiding creates beautiful slices and tender layers. The loaf is slightly sweet and great for sharing at gatherings. You’ll enjoy the glossy finish and pretty presentation. It’s a lovely option for brunch or holiday mornings.

Ingredients

• 1 cup (240 g) active sourdough starter
• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature (one for dough, one for egg wash)
• 1/3 cup (75 g) unsalted butter, softened
• 1/4 cup (60 ml) milk, warm
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup (150 g) fresh blueberries
• 1 tbsp coarse sugar (optional) for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, beat starter, 1 egg, sugar, butter, warm milk, and vanilla.
3. Stir in flour, baking powder, and salt until dough forms.
4. Turn dough onto lightly floured surface. Gently fold in blueberries.
5. Divide dough into three equal ropes. Braid loosely to avoid crushing berries.
6. Place braid on prepared sheet. Brush with beaten egg and sprinkle coarse sugar.
7. Bake 30–40 minutes, until loaf is golden and a toothpick comes out clean.
8. Cool on a rack at least 30 minutes before slicing to set crumb.

How to Serve It

Slice and serve the braided loaf at room temperature. Add a light lemon glaze or dust powdered sugar for extra flair. Pair with tea, coffee, or a fruit salad. Store covered for 2 days at room temperature, or refrigerate up to 5 days. This braided loaf makes a handsome center for brunch spreads and holiday tables.

Enjoy trying these blueberry sourdough breakfast bread ideas and pick the one that fits your morning mood. From the classic loaf to a shareable pull-apart, each recipe adds blueberry sweetness and sourdough tang to your breakfast table. Save or pin the photos to keep these recipes handy. Which one will you bake first — a glazed loaf, a streusel pull-apart, or a skillet cake? Share a slice with friends or family and pass along the recipe for a bright morning treat.