Sourdough Discard Blueberries & Cream Loaf with Crumble Topping & Vanilla Glaze
This elevated version of blueberries & cream sourdough discard loaf is topped with a buttery oat crumble and finished with a light vanilla glaze. It’s rich, moist, and bursting with juicy blueberries and creamy swirls, making it a standout treat for brunch, dessert, or snacking. Free of vegetable and corn oils, it’s a clean, seasonal bake perfect for summer.
Breakfast
Breakfast, Breakfast, sweet treat
1 Loaf
30 mins
1 hr
1 hr, 30 mins
Equipment
Measuring Spoons
Dry Measuring Cups
Unbleached Parchment Paper
Ingredients
Cream Cheese Swirl:
8 Ounces of Cream Cheese
1 Tablespoon of Maple Syrup or Raw Honey
1 Teaspoon of Vanilla Extract
Batter:
1 Cup of Sourdough Discard
2 Large Egg
1/2 Cup of Yogurt
1/4 Cup of Butter, Melted
1/2 Cup of Maple Syrup or Organic Cane Sugar
1 Teaspoon of Vanilla Extract
1 1/2 Cups of All-Purpose Flour
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
1 Cup of Organic Fresh or Frozen Blueberries, Tossed in 1 tsp flour
Crumble Topping:
1/3 Cup of Rolled Oats
1/3 Cup of All-Purpose Flour
3 Tablespoons of Butter, Cold, Cubed
2 Tablespoons of Organic Cane Sugar
1 Pinch of Salt
1/4 Teaspoon of Ground Cinnamon
Vanilla Glaze:
1/2 Cup of Powdered Sugar
1 1/2 - 2 Teaspoons of Milk
1/4 Teaspoon of Vanilla Extract
Instructions
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Preheat oven:Preheat oven to 350°F. Line loaf pan with parchment or grease well.
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Make cream cheese swirl:In a small bowl, mix softened cream cheese, maple syrup or honey, and vanilla until smooth. Set aside.
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Prepare the batter:In a large bowl, whisk together sourdough discard, eggs, yogurt, melted butter, maple syrup, and vanilla. Add flour, baking powder, baking soda, and salt. Stir until just combined. Fold in floured blueberries gently.
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Make crumble topping:In a separate bowl, combine oats, flour, sugar, salt, and cinnamon (if using). Add cold cubed butter and use a fork or pastry blender to mix until coarse crumbs form.
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Layer the loaf:Pour half the batter into the pan. Dollop in half the cream cheese mixture and swirl gently with a knife. Repeat with remaining batter and cream cheese swirl. Sprinkle crumble topping evenly over the batter.
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Bake:Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean (a little cream cheese is okay, but no wet batter).
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Cool completelyCool completely in the pan for 15–20 minutes, then transfer to a wire rack.
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Make glaze:In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled loaf.
Notes
- If using frozen blueberries, don’t thaw them before adding to the batter.
- Keep cream cheese swirl thicker for a more defined look after baking.
- For a thicker glaze, use less milk; for thinner, add a few drops more.
- Chill the crumble for 10 minutes before topping for bigger crumbs.
- Let loaf fully cool before glazing or slicing to avoid crumbling.
- Follicular Phase – Antioxidants from blueberries support detox pathways as estrogen rises, and the moderate carbs/probiotics from yogurt assist with energy and gut health.
- Summer – Best with fresh blueberries, though frozen work year-round.
- Room temperature: 1 day
- Fridge: Up to 5 days (best texture days 1–3)
- Freezer (unglazed): Up to 3 months – slice before freezing for easy access