12 Decadent Sweet Blueberry Sourdough Recipes That’ll Satisfy Any Craving

Sweet, tangy, and irresistibly homey — you can taste comfort in every bite of these sweet blueberry sourdough recipes. If you keep an active starter or have jars of discard in the fridge, you’ll love how easily sourdough adds chew, depth, and a light tang to classic sweet treats. Here you’ll find everything from quick skillet pancakes to show-stopping loaves and tender pastries.

These 12 decadent sweet blueberry sourdough recipes cover breakfasts, brunches, snacks, and dessert-worthy bakes. Each recipe lists clear ingredients, precise times, and simple steps so you can bake confidently. Whether you want a loaf for slicing, muffins to freeze, or a buttery galette for guests, you’ll find a blueberry sourdough idea to satisfy any craving. Pin your favorites and get ready to bake — the blueberry season never tasted so good.

1. Sweet Blueberry Sourdough Muffins

These sweet blueberry sourdough muffins use discard to make tender, moist crumb and a light tang. The berries burst and create purple streaks, while a streusel top adds crunch. They’re quick enough for busy mornings and treat-worthy for brunch. Home bakers who love easy swap-ins will appreciate how the starter replaces part of the flour and liquid. Expect sweet, buttery flavor with a soft chew and bright pops of blueberry.

Ingredients — sourdough muffin batter, blueberries

• 1 cup active sourdough starter (100% hydration), room temperature
• 1/2 cup milk, room temperature
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/3 cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 cups fresh blueberries (or frozen, do not thaw)
• 2 tbsp coarse sugar for sprinkling

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
2. In a bowl, whisk 1 cup sourdough starter, 1/2 cup milk, 2 eggs, 1/2 cup sugar, 1/3 cup melted butter, and 1 tsp vanilla until smooth.
3. In a separate bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry ingredients into wet until just mixed; do not overmix. Batter should be slightly thick.
5. Gently fold in 1 1/2 cups blueberries, coating them in a little flour if using frozen to prevent sinking.
6. Spoon batter into tin, filling each cup about 3/4 full. Sprinkle coarse sugar on tops.
7. Bake 18–22 minutes until tops are golden and a toothpick comes out with a few moist crumbs.
8. Cool in pan 5 minutes, then transfer to a rack. Let muffins cool 20 minutes before serving.

How to Serve It

• Serve warm with a pat of butter or a light lemon glaze drizzled on top.
• Garnish with extra fresh blueberries and a dusting of powdered sugar.
• Pairs beautifully with black coffee, milky lattes, or chilled green tea.
• Store in an airtight container at room temperature for 2 days, or freeze for up to 2 months.
• Make-ahead: bake, cool, and freeze. Reheat briefly in a low oven before serving.

2. Blueberry Sourdough Pancakes (Sweet Sourdough Breakfast)

Sweet blueberry sourdough pancakes bring tang from starter and a tender, springy texture that soaks up maple syrup. They brown nicely on the griddle and keep a light interior thanks to the starter. This recipe is perfect for weekend brunches or when you want pancakes with character. Anyone who loves fluffy stacks and fruity syrup will savor the blueberry pockets and subtle sourdough flavor.

Ingredients — sourdough pancake batter, blueberry compote

• 1 cup sourdough starter (discard or active), room temperature
• 3/4 cup milk
• 1 large egg, room temperature
• 2 tbsp melted butter, cooled
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 2 tbsp maple syrup (for compote)
• 1 tbsp lemon juice (for compote)

Instructions

1. Preheat a griddle or large nonstick skillet over medium heat and lightly oil.
2. In a bowl whisk 1 cup starter, 3/4 cup milk, 1 egg, 2 tbsp melted butter, 2 tbsp sugar, and 1 tsp vanilla.
3. Stir in 1 cup flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until just combined.
4. Fold 1 cup blueberries gently into the batter.
5. For compote, simmer 1 cup blueberries, 2 tbsp maple syrup, and 1 tbsp lemon juice in a small saucepan 3–5 minutes until syrupy.
6. Pour 1/4 cup batter per pancake onto griddle. Cook until bubbles form and edges set, about 2–3 minutes.
7. Flip and cook 1–2 minutes more until golden brown. Test doneness by pressing lightly; centers should spring back.
8. Keep pancakes warm on a sheet pan in a 200°F (95°C) oven while finishing batch.

How to Serve It

• Stack pancakes, spoon warm blueberry compote between layers.
• Top with butter, extra fresh berries, and a generous drizzle of maple syrup.
• Serve with crisp bacon or a citrusy yogurt on the side.
• Store leftovers in the fridge for 2 days; reheat in toaster or oven.
• Make batter ahead: rest in fridge up to 24 hours for slight tang increase.

3. Sweet Blueberry Sourdough Loaf

This sweet blueberry sourdough loaf combines a tender crumb with bursts of juicy blueberry and a light sweet glaze. The starter adds depth while a touch of sugar keeps it dessert-like. It’s great sliced for breakfast, afternoon tea, or dessert toast. Bakers who love a loaf that’s both rustic and sweet will enjoy the soft interior and fruit pockets that scent the kitchen.

Ingredients — sourdough loaf, blueberries

• 1 1/4 cups active sourdough starter (100% hydration), room temperature
• 3/4 cup whole milk, warm (about 100°F / 38°C)
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup melted unsalted butter, cooled
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup fresh blueberries
• Zest of 1 lemon
• 1/4 cup coarse sugar for top (optional)
• For glaze: 1 cup powdered sugar + 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. In a bowl, mix 1 1/4 cups starter, 3/4 cup warm milk, 1/3 cup sugar, 2 eggs, and 1/4 cup melted butter until smooth.
3. In another bowl, whisk 3 cups flour, 1 tsp salt, and 1 tsp baking powder.
4. Fold dry ingredients into wet until just mixed. Dough will be slightly sticky.
5. Gently fold in 1 cup blueberries and lemon zest. If using frozen berries, toss in a little flour first.
6. Spoon batter into prepared pan and smooth top. Sprinkle coarse sugar if desired.
7. Bake 50–60 minutes until loaf is deep golden and a toothpick comes out clean or with a few moist crumbs.
8. Cool in pan 10 minutes, then transfer to rack. Cool 1 hour before glazing.
9. Whisk glaze ingredients and drizzle over cooled loaf.

How to Serve It

• Slice and serve with whipped cream or ricotta and extra berries.
• Garnish with lemon zest or mint leaves for color.
• Pairs with strong coffee or a floral black tea.
• Store wrapped at room temperature for 2–3 days, refrigerate for up to 5 days.
• Make-ahead: bake, freeze slices, thaw and warm under broiler briefly.

4. Blueberry Sourdough Coffee Cake (Sweet Breakfast Cake)

This blueberry sourdough coffee cake balances soft, buttery cake with a crunchy streusel and jewel-like berries. The sourdough starter deepens flavor while keeping the cake moist. It's perfect for weekend brunch or as a sweet coffee accompaniment. Fans of crumbly toppings and tangy-sweet fruit will adore the contrast of textures and the cinnamon-sugary aroma.

Ingredients — sourdough coffee cake, streusel

• 1 cup sourdough starter (active or discard), room temperature
• 3/4 cup sour cream, room temperature
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries
• For streusel: 1/2 cup brown sugar, 1/3 cup cold butter cubed, 3/4 cup flour, 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan.
2. Make streusel: rub 1/3 cup cold butter into 3/4 cup flour and 1/2 cup brown sugar with 1 tsp cinnamon until coarse crumbs form. Chill.
3. In a bowl, whisk 1 cup starter, 3/4 cup sour cream, 2/3 cup sugar, 2 eggs, 1/2 cup melted butter, and 1 tsp vanilla.
4. In another bowl, combine 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.
5. Fold dry ingredients into wet until just smooth. Gently fold in 1 1/2 cups blueberries.
6. Spoon half the batter into pan, sprinkle half the streusel, add remaining batter, and top with remaining streusel.
7. Bake 45–50 minutes until a toothpick in center comes out mostly clean and edges are golden.
8. Cool 20 minutes in pan, then release and cool on rack.

How to Serve It

• Serve slices warm with a dollop of crème fraîche or mascarpone.
• Garnish with extra streusel crumbs and a few fresh blueberries.
• Pairs well with medium-roast coffee or a bright tea.
• Store covered at room temperature for 2 days, refrigerate for up to 5 days.
• Make-ahead: bake, cool, wrap tightly and freeze up to 1 month.

5. Blueberry Sourdough Waffles (Crispy Sweet Breakfast)

Crispy-on-the-outside, tender-on-the-inside blueberry sourdough waffles are a fun way to use starter. The sourdough adds subtle tang and a light chew, while blueberries steam into juicy pockets. These waffles are ideal for lazy weekend breakfasts or brunch buffets. If you love crisp edges and fruity syrup, this recipe will be a new favorite.

Ingredients — sourdough waffle batter, blueberry topping

• 1 cup sourdough starter (discard or active), room temperature
• 3/4 cup milk
• 1 large egg, room temperature
• 1/4 cup melted unsalted butter, cooled
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• For topping: 1/2 cup blueberries + 2 tbsp maple syrup simmered

Instructions

1. Preheat waffle iron according to manufacturer and heat oven to 200°F (95°C) to keep waffles warm.
2. In a bowl whisk 1 cup starter, 3/4 cup milk, 1 egg, 1/4 cup melted butter, 2 tbsp sugar, and 1 tsp vanilla.
3. Stir in 1 1/4 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt until just combined.
4. Fold 1 cup blueberries gently into batter.
5. Pour batter onto hot waffle iron and cook until steam subsides and waffle is crisp and golden, about 3–5 minutes depending on iron.
6. Repeat and keep waffles in oven 200°F (95°C) on a wire rack to maintain crispness.
7. For topping, simmer 1/2 cup blueberries with 2 tbsp maple syrup 2–3 minutes until syrupy.
8. Serve immediately.

How to Serve It

• Top with warm blueberry syrup, a scoop of yogurt, or whipped cream.
• Sprinkle with toasted nuts or lemon zest for contrast.
• Pair with coffee, cold brew, or sparkling citrus mocktail.
• Store cooked waffles in the fridge for 2 days; reheat in toaster or oven for crispness.
• Make batter the night before and refrigerate for slightly tangier waffles.

6. Blueberry Sourdough Scones (Sweet and Tender)

These blueberry sourdough scones are tender, flaky, and sweet without being heavy. Sourdough discard gives them subtle tang and a softer crumb than traditional scones. They bake to golden edges with bursts of juicy blueberries. Ideal for tea time, brunch, or an elegant snack. Bakers who like flaky pastry with fruity notes will love these warm, buttery scones.

Ingredients — sourdough scone dough, glaze

• 1 cup sourdough starter (discard), room temperature
• 1/2 cup heavy cream, plus extra for brushing
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 cup fresh blueberries
• For glaze: 1 cup powdered sugar + 2–3 tbsp cream

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl whisk 1 cup starter, 1/2 cup cream, 1/4 cup sugar, and 1 egg until smooth.
3. In a separate bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Cut 6 tbsp cold butter into dry ingredients with a pastry cutter until pea-sized crumbs form.
5. Fold wet into dry until a soft dough forms. Gently fold 1 cup blueberries into dough.
6. Turn dough onto floured surface, shape into a 7–8 inch round, and cut into 8 triangles.
7. Place on sheet, brush tops with cream. Bake 18–22 minutes until golden and a toothpick shows no raw dough.
8. Cool 10 minutes, then drizzle glaze over warm scones.

How to Serve It

• Serve warm with clotted cream, lemon curd, or a light jam.
• Garnish with a few fresh berries and a sprinkle of coarse sugar.
• Pairs with Earl Grey tea, cappuccino, or a fruity iced tea.
• Store in an airtight container for 2 days; freeze for up to 1 month.
• Make-ahead: shape and freeze unbaked scones on a tray; bake from frozen adding a few minutes.

7. Blueberry Sourdough Cinnamon Rolls (Sweet Brunch Treat)

Sweet blueberry sourdough cinnamon rolls swap some milk and flour for starter to create a tender, slightly tangy dough. The blueberry filling adds fruity brightness to the classic cinnamon-sugar swirls. These make a memorable brunch centerpiece and smell heavenly while baking. Fans of sticky, soft rolls and fruit-forward pastries will be tempted to serve these warm.

Ingredients — sourdough roll dough, blueberry filling

• For dough:
  • 1 cup active sourdough starter (100% hydration)
  • 1/2 cup whole milk, warm (about 105°F / 40°C)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup melted butter, cooled
  • 3 cups all-purpose flour
  • 1 tsp salt
• For filling:
  • 3/4 cup blueberry jam or compote
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp softened butter
• For glaze: 1 cup powdered sugar + 2 tbsp milk

Instructions

1. Warm milk to 105°F (40°C). In a mixing bowl, mix 1 cup starter, 1/2 cup milk, 1/4 cup sugar, 1 egg, and 1/4 cup melted butter.
2. Add 3 cups flour and 1 tsp salt. Knead until smooth and slightly elastic (about 6–8 minutes by mixer).
3. Place dough in greased bowl, cover, and let rise 1–2 hours until slightly puffed (not necessarily doubled).
4. Roll dough into a 12×18-inch rectangle. Spread 2 tbsp softened butter then 3/4 cup blueberry jam evenly.
5. Mix 1/2 cup brown sugar with 2 tbsp cinnamon and sprinkle over jam.
6. Roll tightly from long side and pinch seam. Cut into 12 rolls and arrange in a greased 9×13-inch pan.
7. Cover and let rise 45–60 minutes until puffy. Preheat oven to 375°F (190°C).
8. Bake 25–30 minutes until golden and center set (toothpick near center should come out clean).
9. Cool 10 minutes, then drizzle with glaze.

How to Serve It

• Serve warm with extra blueberry compote spooned over the top.
• Garnish with lemon zest for brightness.
• Pair with freshly brewed coffee or a mimosa for brunch.
• Store in an airtight container at room temperature for 2 days; reheat gently.
• Make-ahead: assemble, refrigerate overnight, then bake in the morning.

8. Blueberry Sourdough Babka (Sweet Swirled Loaf)

This blueberry sourdough babka twists soft enriched dough with a fruity filling for an elegant dessert loaf. The sourdough starter brings subtle tang and richer flavor to the brioche-like bread. It’s perfect for holiday brunches, gifts, or a special weekend bake. Bakers who enjoy braided breads and dramatic swirls will love the jewel-toned filling and buttery dough.

Ingredients — sourdough babka dough, blueberry filling

• For dough:
  • 1 cup active sourdough starter (100% hydration)
  • 1/2 cup whole milk, warm (100°F / 38°C)
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 10 tbsp unsalted butter, softened (room temperature)
• For filling:
  • 1 cup blueberry jam or compote
  • 1/3 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (if using fresh blueberries)
• For syrup: 1/4 cup sugar + 1/4 cup water

Instructions

1. In a bowl, mix 1 cup starter, 1/2 cup warm milk, 1/4 cup sugar, 2 eggs, and 1 tsp vanilla.
2. Add 3 1/2 cups flour and 1 tsp salt. Knead until dough forms, then incorporate 10 tbsp softened butter gradually until smooth and elastic (about 8–10 minutes).
3. Place dough in greased bowl, cover, and let rise 1–2 hours until slightly puffed.
4. Prepare filling: warm 1 cup blueberry jam with 1 tbsp lemon juice; if using fresh berries, mix with 1 tbsp cornstarch and cook until thick. Cool.
5. Roll dough into a 12×18-inch rectangle. Spread filling evenly, leaving a small border.
6. Roll tightly and cut lengthwise into two strips. Twist strips together with filling exposed and place into a greased loaf pan.
7. Cover and let rise 45–60 minutes until puffy. Preheat oven to 350°F (175°C).
8. Bake 35–45 minutes until loaf is deep golden and internal temperature reaches 190°F (88°C). If top browns too fast, tent with foil.
9. While hot, brush with syrup made by simmering 1/4 cup sugar and 1/4 cup water until dissolved. Cool in pan 15 minutes, then transfer to rack.

How to Serve It

• Slice and serve with mascarpone or lightly whipped cream.
• Garnish with powdered sugar and a few fresh blueberries.
• Pairs with espresso, tea, or a dessert wine.
• Store wrapped at room temperature for 2 days, refrigerate for up to 5 days.
• Make-ahead: freeze wrapped slices and thaw before serving.

9. Blueberry Sourdough Galette (Rustic Sweet Tart)

A blueberry sourdough galette uses a flaky sourdough-infused crust folded over juicy fruit for a rustic dessert. The starter lends depth to the pastry and a tender crumb. This galette is great for casual dinners or potlucks where you want a show-stopping, easy bake. If you love minimal fuss and maximum flavor, this tart will satisfy with caramelized edges and bubbling filling.

Ingredients — sourdough pie dough, blueberry filling

• For crust:
  • 1 cup sourdough starter (discard), chilled
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter, cubed
  • 2–3 tbsp ice water
• For filling:
  • 3 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
• For egg wash: 1 beaten egg + 1 tbsp water

Instructions

1. Make crust: pulse 1 cup starter, 1 1/4 cups flour, and 1/2 tsp salt in a food processor. Add 8 tbsp cold butter and pulse until coarse crumbs form. Add 2–3 tbsp ice water to bring dough together.
2. Shape dough into a disk, wrap, and chill 30–45 minutes.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
4. In a bowl, toss 3 cups blueberries, 1/3 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla until combined.
5. Roll chilled dough into a 12-inch circle on floured surface. Transfer to parchment.
6. Pile filling into center, leaving a 2-inch border. Fold edges over fruit, pleating as you go.
7. Brush crust with egg wash and sprinkle with coarse sugar.
8. Bake 35–40 minutes until crust is golden and filling bubbles; a toothpick in filling should emerge warm with syrup.
9. Cool 20 minutes to set before slicing.

How to Serve It

• Serve warm with vanilla ice cream or crème fraîche.
• Garnish with lemon zest and fresh mint for color.
• Pairs with late-harvest wine, coffee, or herbal tea.
• Store leftovers in the fridge for 2–3 days; reheat gently.
• Make-ahead: assemble and chill, then bake when ready.

10. Blueberry Sourdough Brioche Buns (Sweet Soft Rolls)

These blueberry sourdough brioche buns are enriched, pillowy, and slightly tangy from the starter. A blueberry compote center adds sweetness and a beautiful purple swirl when torn apart. They work as dessert buns or sweet breakfast rolls. If you love soft, buttery bread that’s enriched and fruity, you’ll enjoy their tender crumb and glossy finish.

Ingredients — brioche dough, blueberry compote

• For dough:
  • 1 cup active sourdough starter (100% hydration)
  • 1/2 cup whole milk, warm (100°F / 38°C)
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 10 tbsp unsalted butter, softened
• For compote:
  • 1 1/2 cups blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
• For egg wash: 1 beaten egg

Instructions

1. Combine 1 cup starter, 1/2 cup warm milk, 1/4 cup sugar, 3 eggs, and 1 tsp vanilla in mixer bowl.
2. Add 3 1/2 cups flour and 1 tsp salt. Knead until a rough dough forms.
3. Gradually add 10 tbsp softened butter and knead until smooth and elastic (about 8–10 minutes).
4. Place dough in greased bowl, cover, and let rise 1–2 hours until puffy.
5. Make compote: simmer 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tbsp lemon juice 5–8 minutes until thick. Cool.
6. Divide dough into 12 pieces, flatten each, place 1 tbsp compote in center, seal, and shape into buns.
7. Place buns on a baking sheet, cover, and let rise 45–60 minutes until puffy. Preheat oven to 375°F (190°C).
8. Brush with egg wash and bake 18–22 minutes until deep golden.
9. Cool 10 minutes on rack before serving.

How to Serve It

• Serve warm with butter or a dusting of powdered sugar.
• Garnish with fresh blueberries and mint sprigs.
• Pairs with cappuccino or a berry-infused iced tea.
• Store in airtight container for 2 days, freeze for up to 1 month.
• Make-ahead: bake and freeze; thaw and warm before serving.

11. Blueberry Sourdough Donuts (Baked Sweet Treats)

Baked blueberry sourdough donuts are a lighter, tangy twist on classic glazed rings. Using sourdough discard makes the batter tender and flavorful while keeping the donuts bake-friendly. The blueberry glaze adds color and fruity appeal. They’re perfect for weekend treats or a crowd-pleasing brunch platter. If you prefer a lighter, less greasy donut, these will hit the spot.

Ingredients — baked donut batter, blueberry glaze

• 1 cup sourdough starter (discard), room temperature
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter, cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• For glaze: 1 cup powdered sugar + 2–3 tbsp blueberry puree

Instructions

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl whisk 1 cup starter, 1/2 cup milk, 1/4 cup sugar, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla.
3. Stir in 1 1/4 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt until just combined.
4. Spoon batter into a piping bag or zip-top bag and fill donut cavities about 3/4 full.
5. Bake 10–12 minutes until donuts spring back when touched and edges are light golden.
6. Cool 5 minutes in pan, then transfer to rack to cool completely.
7. For glaze, blend 1 cup powdered sugar with 2–3 tbsp blueberry puree until smooth. Dip cooled donuts and let glaze set.

How to Serve It

• Serve glazed donuts immediately for best texture.
• Garnish with freeze-dried blueberry crumbs or lemon zest.
• Pair with espresso, chai, or cold brew.
• Store glazed donuts in a single layer in the fridge 1–2 days.
• Make-ahead: bake unglazed, freeze, then glaze when ready to serve.

12. Blueberry Sourdough French Toast Casserole (Sweet Overnight Bake)

This blueberry sourdough French toast casserole soaks cubed sourdough and bakes into a custardy, bread-pudding-like breakfast. The starter adds subtle tang that balances the sweet custard and blueberry bursts. It’s easy to assemble the night before for stress-free mornings. If you love make-ahead breakfast bakes with gooey centers and crisp edges, this will be a favorite.

Ingredients — sourdough casserole, custard

• 8 cups cubed day-old sourdough bread (about 1 lb)
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3/4 cup sourdough starter (100% hydration)
• 4 large eggs, room temperature
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 cups fresh blueberries
• 2 tbsp melted butter, dotted on top
• For topping: 1/2 cup maple syrup or powdered sugar for serving

Instructions

1. Grease a 9×13-inch baking dish. Place 8 cups cubed sourdough and 2 cups blueberries evenly in dish.
2. In a bowl whisk 1 1/2 cups milk, 1/2 cup cream, 3/4 cup starter, 4 eggs, 1/3 cup sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3. Pour custard over bread, pressing cubes gently so liquid soaks through.
4. Cover and refrigerate overnight or at least 4 hours.
5. Preheat oven to 350°F (175°C). Dot with 2 tbsp melted butter.
6. Bake 45–55 minutes until top is golden and center is set (insert knife; it should come out mostly clean).
7. Let cool 10 minutes before serving to allow custard to settle.

How to Serve It

• Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.
• Garnish with lemon zest or toasted nuts for crunch.
• Pairs with fresh-pressed juice or coffee for brunch menus.
• Store covered in the fridge for 2–3 days; reheat servings in the oven.
• Make-ahead: assemble the night before for easy morning baking.

Enjoy the variety of sweet blueberry sourdough recipes here — from quick weekday breakfasts to show-stopping brunch bakes. You now have muffins, loaves, pastries, and even a brunch casserole that all use sourdough to add flavor and texture to blueberries. Save or pin the recipes you want to try, and start with one that fits your time and pantry.

Which recipe will you bake first — a tender muffin, a glazed babka, or a warm French toast casserole? Share your photos and favorites with friends or family, and tag someone who should join you for a blueberry-sourdough brunch. Happy baking and happy pinning!