25+ Delicious Sour Milk Blueberry Bread Recipes for Every Occasion

Are you looking for a delicious way to use up that leftover sour milk in your fridge? Look no further!

Sour milk is a fantastic ingredient that adds moisture and a unique tang to baked goods, especially breads.

One of the most delightful and versatile recipes to whip up is blueberry bread.

With its sweet and juicy bursts of blueberries, this quick bread is perfect for breakfast, a snack, or even dessert.

In this article, we’ve compiled over 25 mouthwatering sour milk blueberry bread recipes that cater to a variety of tastes and dietary needs.

From classic loaves to creative twists, you’re sure to find the perfect recipe to satisfy your cravings while minimizing food waste.

Let’s dive into the world of sour milk blueberry bread and discover some delicious options!

25+ Delicious Sour Milk Blueberry Bread Recipes for Every Occasion

Whether you prefer a traditional blueberry bread recipe or want to explore creative variations, these 25+ sour milk blueberry bread recipes offer something for everyone.

Each recipe highlights the delightful combination of sweet blueberries and the tangy richness of sour milk, resulting in moist and flavorful loaves that are sure to impress.

Enjoy these breads fresh from the oven, or save them for a quick breakfast on busy mornings.

By using sour milk, not only do you reduce waste, but you also elevate your baking game with unique flavors and textures.

So grab your ingredients, preheat the oven, and get ready to enjoy a slice of homemade blueberry goodness!

Sour Milk Blueberry Bread with Crumb Topping

This delightful blueberry bread is enriched with sour milk, which adds a subtle tang that perfectly complements the sweetness of fresh blueberries. Topped with a crunchy crumb topping, this loaf is great for breakfast or as a sweet snack throughout the day.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour milk (or buttermilk)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries (or frozen, if out of season)
• For the Crumb Topping:
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup unsalted butter, melted
  • ½ teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan.
6. For the crumb topping, combine the flour, sugar, melted butter, and cinnamon in a small bowl. Mix until crumbly, then sprinkle it over the batter.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sour milk blueberry bread is not only a delicious treat but also an excellent way to use up leftover sour milk. The combination of soft, moist bread and fresh blueberries, along with the crunchy topping, creates a wonderful texture and flavor profile. Serve it warm or at room temperature, and consider spreading a bit of butter on a warm slice for an extra touch of indulgence.

Lemon-Infused Sour Milk Blueberry Bread

Brightened with a hint of lemon, this sour milk blueberry bread is perfect for spring and summer gatherings. The zesty flavor pairs beautifully with the blueberries, making it an excellent choice for brunch or a light dessert.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup sour milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour milk, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Carefully fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This lemon-infused sour milk blueberry bread is a refreshing take on a classic recipe. The zesty lemon flavor brightens the moist bread and enhances the sweetness of the blueberries, making each bite a delightful experience. Enjoy a slice with your morning coffee or serve it as a light dessert with a dollop of whipped cream. The vibrant flavors are sure to impress your family and friends.

Spiced Sour Milk Blueberry Bread

Infused with warm spices, this sour milk blueberry bread brings a comforting aroma to your kitchen. The combination of cinnamon and nutmeg pairs wonderfully with blueberries, making it a deliciously cozy treat.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the melted butter and sugar. Whisk in the eggs, sour milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

This spiced sour milk blueberry bread is a delightful twist on the traditional recipe. The aromatic spices add depth and warmth, creating a comforting loaf that’s perfect for chilly mornings or cozy evenings. Serve it warm, perhaps with a cup of tea or coffee, and savor the rich flavors and delightful texture. This bread is not just a treat for the palate but also a wonderful way to fill your home with the inviting scent of baking.

Honey-Sweetened Sour Milk Blueberry Bread

This honey-sweetened sour milk blueberry bread is a wholesome and flavorful option, perfect for breakfast or as a snack. The natural sweetness of honey pairs wonderfully with the tang of sour milk and the burst of fresh blueberries, making it a delightful treat for any time of day.

Ingredients:

• For the Bread:
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter and honey, mixing until well combined. Add the eggs one at a time, followed by the sour milk and vanilla extract.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This honey-sweetened sour milk blueberry bread is a delightful way to start your day or enjoy a mid-afternoon pick-me-up. The use of honey not only enhances the flavor but also adds moisture, resulting in a soft and tender loaf. Perfect for slicing and serving with a pat of butter or a drizzle of honey, this bread will quickly become a favorite in your household.

Chocolate Chip and Blueberry Sour Milk Bread

Indulge your sweet tooth with this decadent chocolate chip and blueberry sour milk bread. The combination of rich chocolate and juicy blueberries creates a delightful contrast that will satisfy any dessert lover’s cravings.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • ½ cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, combine the melted butter and sugar until well mixed. Beat in the eggs, then add the sour milk and vanilla extract, stirring until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Carefully fold in the blueberries and chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This chocolate chip and blueberry sour milk bread is a scrumptious treat that blends the best of both worlds. Each slice offers a delightful mix of sweet chocolate and tart blueberries, creating a satisfying balance of flavors. Serve it as a dessert, a sweet breakfast option, or an indulgent snack throughout the day. Pair it with a scoop of vanilla ice cream for a truly decadent experience!

Maple Pecan Sour Milk Blueberry Bread

This maple pecan sour milk blueberry bread brings a unique flavor twist with the addition of maple syrup and crunchy pecans. It’s a wholesome, flavorful bread that’s perfect for fall and winter gatherings, yet delicious enough to enjoy year-round.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup maple syrup
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • ½ cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter and maple syrup until well mixed. Beat in the eggs, followed by the sour milk and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries and chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This maple pecan sour milk blueberry bread is a heartwarming treat that beautifully combines the rich flavors of maple syrup and crunchy pecans with the tartness of blueberries. Each slice is moist and flavorful, making it perfect for a cozy breakfast or a sweet afternoon snack. Whether enjoyed plain or with a spread of cream cheese, this bread is sure to become a favorite in your home!

Cinnamon Swirl Sour Milk Blueberry Bread

This cinnamon swirl sour milk blueberry bread is a delightful combination of warm spices and juicy blueberries, creating a delicious loaf that’s perfect for breakfast or as a snack. The cinnamon swirl adds an extra layer of flavor and a visually appealing twist to this already scrumptious bread.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries (fresh or frozen)
• For the Cinnamon Swirl:
  • ¼ cup sugar
  • 1 tablespoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, mix together the sugar and cinnamon for the swirl and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream together the melted butter and sugar until light and fluffy. Beat in the eggs, then add the sour milk and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
6. Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture over the top, then add the remaining batter. Top with the rest of the cinnamon sugar mixture.
7. Use a knife or skewer to swirl the cinnamon sugar into the batter gently.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl sour milk blueberry bread is a comforting and delightful treat that’s perfect for any time of day. The warm cinnamon flavor beautifully complements the sweetness of the blueberries, creating a deliciously moist loaf. Whether enjoyed fresh from the oven or toasted with a bit of butter, this bread is sure to become a beloved staple in your recipe collection.

Cardamom and Blueberry Sour Milk Bread

This aromatic cardamom and blueberry sour milk bread is a unique twist on traditional blueberry bread. The warm, spicy notes of cardamom elevate the flavor profile, making it an exotic treat that’s perfect for breakfast or brunch.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This cardamom and blueberry sour milk bread is an exotic and delightful addition to any meal. The fragrant cardamom complements the juicy blueberries, creating a warm, inviting aroma that fills your kitchen while baking. Serve it with a light dusting of powdered sugar or a spread of cream cheese for an elegant touch. This bread is sure to impress your guests and make for a wonderful conversation starter at your next gathering.

Peach and Blueberry Sour Milk Bread

This peach and blueberry sour milk bread is a fruity twist on the classic recipe, combining the sweetness of ripe peaches with tart blueberries. It’s a perfect way to use up summer fruits and enjoy a delicious loaf that’s bursting with flavor.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1 cup peaches, diced (fresh or canned, drained)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter and sugar until smooth. Beat in the eggs, followed by the sour milk and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Carefully fold in the blueberries and diced peaches.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This peach and blueberry sour milk bread is a delightful summer treat that showcases the best of seasonal fruits. The combination of juicy peaches and tart blueberries creates a sweet and moist loaf that is perfect for breakfast, dessert, or an afternoon snack. Serve it warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert. This bread will not only please your taste buds but also add a vibrant touch to your table!

Zucchini Blueberry Sour Milk Bread

This zucchini blueberry sour milk bread is a delicious and healthy option that makes great use of summer squash and fresh blueberries. The zucchini adds moisture and nutrition without altering the flavor, while the blueberries provide bursts of sweetness in every bite. This bread is perfect for breakfast, snacks, or even dessert.

Ingredients:

• For the Bread:
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, combine the melted butter and sugar, mixing until well blended. Add the eggs, sour milk, and vanilla extract, stirring until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini and blueberries gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini blueberry sour milk bread is a delightful way to sneak in some extra vegetables while enjoying a sweet treat. The combination of zucchini and blueberries creates a wonderfully moist and flavorful loaf that everyone will love. Enjoy it plain, toasted with butter, or topped with cream cheese for a satisfying snack or breakfast option. This recipe is not only delicious but also a fantastic way to make use of seasonal produce!

Lemon Poppy Seed Blueberry Sour Milk Bread

This lemon poppy seed blueberry sour milk bread is a bright and refreshing twist on traditional blueberry bread. The zesty lemon flavor and crunchy poppy seeds pair beautifully with the juicy blueberries, making this bread a perfect choice for spring and summer gatherings.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter and sugar, mixing until smooth. Beat in the eggs, followed by the sour milk, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the poppy seeds and blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed blueberry sour milk bread is a delightful addition to any brunch or tea party. The refreshing lemon flavor enhances the sweetness of the blueberries, while the poppy seeds add a nice crunch and visual appeal. Serve it with a cup of tea or coffee for a perfect afternoon treat, or enjoy it as a light breakfast with a smear of butter or cream cheese. This bread is sure to brighten your day!

Almond Flour Blueberry Sour Milk Bread

This almond flour blueberry sour milk bread is a gluten-free alternative that doesn’t compromise on flavor or texture. The nutty taste of almond flour pairs beautifully with the tart blueberries, resulting in a moist and tender loaf that’s perfect for those with dietary restrictions.

Ingredients:

• For the Bread:
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar (or a sugar substitute)
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the almond flour, baking soda, baking powder, and salt, whisking to combine.
3. In another bowl, mix together the melted butter and sugar until well blended. Add the eggs one at a time, then stir in the sour milk and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This almond flour blueberry sour milk bread is a delightful, gluten-free option that showcases the natural sweetness of blueberries. The almond flour gives the bread a rich, nutty flavor while keeping it moist and tender. Enjoy it as a breakfast treat, a midday snack, or a delightful addition to a gluten-free gathering. It’s a wonderful way to indulge without sacrificing your dietary preferences!

Maple Walnut Blueberry Sour Milk Bread

This maple walnut blueberry sour milk bread combines the sweet, earthy flavors of maple syrup and walnuts with the tartness of fresh blueberries. It’s a wonderfully moist bread that makes for a hearty breakfast or a delightful snack at any time of day.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • 1 cup blueberries (fresh or frozen)
  • ½ cup walnuts, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter, sugar, maple syrup, and eggs, mixing until well blended. Add the sour milk and vanilla extract, stirring until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries and walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This maple walnut blueberry sour milk bread is a delightful treat that brings together the comforting flavors of maple and walnuts with the sweetness of blueberries. It’s perfect for breakfast served with a bit of butter or as an afternoon snack alongside a warm cup of tea or coffee. The combination of textures and flavors makes this bread a standout choice that will surely become a family favorite!

Chocolate Chip Blueberry Sour Milk Bread

Indulge your sweet tooth with this chocolate chip blueberry sour milk bread. Combining the rich flavor of chocolate chips with the juicy bursts of blueberries, this bread is a deliciously sweet treat that’s perfect for dessert or a special breakfast.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, mix the melted butter and sugar until combined. Beat in the eggs, followed by the sour milk and vanilla extract.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries and chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip blueberry sour milk bread is a decadent treat that balances sweet and tart flavors beautifully. The combination of chocolate and blueberries creates a satisfying dessert-like bread that can also be enjoyed for breakfast or a mid-afternoon snack. Serve it warm, or toasted with a little butter, and let the rich flavors melt in your mouth. This recipe is perfect for anyone who loves a sweet twist on a classic blueberry loaf!

Pumpkin Blueberry Sour Milk Bread

Embrace the fall flavors with this pumpkin blueberry sour milk bread. The warm spices from the pumpkin complement the fresh blueberries perfectly, creating a moist and flavorful loaf that’s ideal for breakfast, brunch, or an afternoon treat.

Ingredients:

• For the Bread:
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour milk
  • 1 cup pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, combine the melted butter and sugar, mixing until smooth. Add the eggs, sour milk, pumpkin puree, and vanilla extract, stirring until well combined.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin blueberry sour milk bread is a delightful way to celebrate the flavors of autumn. The pumpkin provides moisture and a subtle sweetness, while the blueberries add a burst of freshness in each slice. Enjoy it plain, or spread with a little cream cheese for a delicious snack or breakfast. This bread is sure to become a seasonal favorite, bringing comfort and joy to your table!

Note: More recipes​ are coming soon!