Blueberry Grunt in Sourdough

Name: Blueberry Grunt in Sourdough
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups sourdough starter; 1/2 cup milk; 1/4 cup sugar; 1/4 cup melted butter; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups fresh blueberries; 1/4 cup sugar; 1 tablespoon lemon juice

Highlighted under: Easy Baking Recipes

When I first stumbled upon the concept of Blueberry Grunt in Sourdough, I was captivated. The unexpected combination of sweet blueberries nestled within a fluffy, sourdough base felt like a culinary adventure waiting to unfold. I quickly realized that this dish was not only easy to make, but also perfect for brunch or dessert. The balance of tangy and sweet is simply divine, especially when topped with a scoop of vanilla ice cream. It's a dish that feels special yet comforting, making it an immediate favorite in my home.

Created by

Emily

Last updated on 2026-01-25T18:58:27.641Z

My journey with Blueberry Grunt in Sourdough began on a sunny afternoon when I found an abundance of fresh blueberries. I decided to experiment by combining them with a classic sourdough recipe. The results were astounding! The tangy notes of the sourdough played beautifully with the natural sweetness of the berries, creating a delightful symphony of flavors.

What made my experience even better was realizing how easy it was to master this dish. The sourdough not only adds depth but also improves the texture, making each bite warm and fluffy. A scoop of vanilla ice cream transforms this into a beautiful dessert that's perfect for gatherings or cozy nights in.

Why You'll Love This Recipe
A unique fusion of tangy sourdough and sweet blueberries
Comforting dish perfect for any occasion
Simple enough for weekdays, special enough for guests

Understanding the Ingredients

The key to a successful Blueberry Grunt lies in the quality of your sourdough starter. If your starter is too young or not active, it may not rise properly, leading to a denser texture. Ensure your starter is bubbly and at its peak activity before using it in this recipe. The milk and melted butter not only provide moisture but also contribute to a soft crumb, enhancing the overall mouthfeel of the dish.

Blueberries are the star of this dish, bringing not just sweetness, but also a burst of tangy flavor. Fresh blueberries work best due to their juiciness; however, if using frozen blueberries, be sure to thaw and drain them well to prevent excess moisture that can lead to a soggy bottom. For a twist, consider adding a teaspoon of cinnamon to the blueberry mixture for added warmth.

Mastering the Technique

The step of macerating the blueberries is crucial for developing their flavor. Allowing the berries to rest with sugar and lemon juice not only softens them but also creates a delicious syrup that seeps into the sourdough as it bakes. Aim for at least 15-20 minutes for the best results, stirring occasionally to ensure even coating.

When combining ingredients, be gentle to avoid overmixing, which can lead to a tough texture. Mix just until the flour is incorporated, allowing for a few small lumps to remain. This will ensure your Blueberry Grunt remains fluffy and tender, providing a nice contrast to the juicy blueberries on top.

Ingredients

Gather these ingredients before starting your Blueberry Grunt in Sourdough:

Sourdough Ingredients

2 cups sourdough starter
1/2 cup milk
1/4 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Blueberry Topping

2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice

Make sure to have everything ready before you begin cooking!

Instructions

Follow these steps to create your Blueberry Grunt in Sourdough:

Prepare Blueberries

In a medium bowl, combine fresh blueberries, 1/4 cup sugar, and lemon juice. Gently toss and set aside to let the berries macerate.

Prepare the Sourdough Mixture

In a large bowl, whisk together the sourdough starter, milk, melted butter, and vanilla extract. Gradually add in flour, baking powder, and salt, mixing until combined.

Combine

Pour the sourdough mixture into a greased baking dish and evenly distribute the macerated blueberries on top.

Bake

Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the top is lightly golden and a toothpick comes out clean.

Serve

Once cooled slightly, serve warm with a scoop of vanilla ice cream or whipped cream.

Enjoy your delicious Blueberry Grunt in Sourdough!

Pro Tips

For an extra kick, consider adding a pinch of cinnamon to the sourdough mixture or a splash of almond extract for added flavor.

Serving Suggestions

This Blueberry Grunt is wonderfully versatile—serve it warm as a decadent brunch dish or as a comforting dessert. It pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream, which balance the tartness of the blueberries. For a more festive touch, consider drizzling it with a homemade lemon glaze or dusting with powdered sugar.

Leftovers can be reheated in the oven. Preheat to 300°F (150°C) and place the Blueberry Grunt in an oven-safe dish, covering it with foil to avoid drying out. Heat for about 15-20 minutes or until warmed through. This makes it a great option for meal prep, allowing you to enjoy the delightful flavors throughout the week.

Storage and Freezing Tips

If you find yourself with leftovers, store the Blueberry Grunt in an airtight container at room temperature for up to two days. To prolong its shelf life, you can also freeze individual portions. Wrap slices tightly in plastic wrap, then place in a freezer bag. They will keep well for up to three months, ensuring you can enjoy this delicious dish long after it's first made.

To reheat frozen portions, allow them to thaw in the refrigerator overnight. For a quick reheat, place in the microwave for 1-2 minutes or until warmed through. Alternatively, bake from frozen at 350°F (175°C) for roughly 25-30 minutes, checking frequently to prevent over-baking.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just make sure to thaw and drain them beforehand to avoid excess moisture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

→ Can I substitute the sourdough starter?

Yes, you can use a general pancake or muffin batter if you don't have sourdough starter, but the flavor won't be the same.

→ What can I serve with this dish?

This dish pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of maple syrup.