Blueberry Sourdough Bread à la Taylor Swift

Brian Theis
Oct 12
3 min read

Updated: Oct 15

It's a loaf story . . . Look what you made me dough! Taylor Swift is everywhere these days, and we know she's an avid bread baker. I did some searching and she hasn't shared any of her own recipes with the world, but Lisa Milbrand of Real Simple has some pretty good ideas of what Tay's recipes are like. Below is a blueberry lemon sourdough from Lisa Bass, to fill in Tay's sourdough bread recipe Blank Space. Let me know what you think!

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Easy Sourdough Blueberry Bread

This sourdough blueberry bread is the perfect combination of sweet blueberries and sour lemon flavor. Topped with a butter and sugar crumble and made with sourdough discard, it's an easy and quick recipe to whip up for brunch or as a mid afternoon sweet treat.

Prep Time 15minutes mins

Cook Time 1hour hr 10 minutes mins

Additional Time 1 hour

Total Time 2 hours hrs 25 minutes mins

Author: Lisa Bass

Equipment

1 Large Bowl
1 Medium Bowl
1 Wooden Spoon
1 Whisk
1 Loaf Pan

Ingredients

Bread

1 cup cane sugar
1 large lemon zested + juiced
½ cup unsalted butter melted and cooled
3 eggs
¼ cup avocado oil or other liquid oil
1 teaspoon vanilla extract
¼ cup milk
½ cup sourdough discard
1 ½ cups all-purpose flour + ½ tablespoon for the blueberries
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups blueberries

Crumble

4 tablespoons unsalted butter melted
2 tablespoons cane sugar
½ cup all-purpose flour
Pinch of salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and generously grease and line a loaf pan.
In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute. Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.
Using a wooden spoon, stir in the sourdough discard until combined.
In a separate bowl, whisk together the flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.
In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.
Pour the batter into the prepared loaf pan.
Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the loaf evenly.
Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.
Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.

Notes

I prefer to use fresh blueberries. If you use frozen blueberries, theres no need to thaw them first. Just remember frozen berries will make your batter purple.
Sprinkle a little flour into the blueberries to help prevent them from sinking to the bottom.
The time it takes for your loaf to bake will vary based on your oven. I recommend to start checking it at the 50 minute mark by seeing if a toothpick comes out clean.
Active starter or discard will work for this recipe.