Sourdough Blueberry Bannock (Using Sourdough Discard)

If you love rustic breads and easy homemade baking, Sourdough Blueberry Bannock is a wonderful recipe to add to your kitchen rotation. Bannock is a traditional quick bread that has been made for generations because of its simplicity and versatility. By adding sourdough discard and juicy blueberries, this classic bread becomes even more flavorful, slightly tangy, and incredibly soft.

This recipe is perfect for using leftover sourdough discard that might otherwise go to waste. The natural tang from the sourdough pairs beautifully with the sweet bursts of blueberries, creating a comforting bread that works for breakfast, snacks, or dessert.

Whether baked in the oven or cooked in a skillet, this sourdough blueberry bannock is quick, satisfying, and absolutely delicious.

What Is Bannock?

Bannock is a simple bread traditionally made with flour, baking powder, fat, and liquid. It originated in Scotland and became widely known in many Indigenous communities in North America where it evolved into different variations depending on ingredients available.

Unlike yeast breads that require long fermentation and rising times, bannock is considered a quick bread. That means it relies on baking powder for lift and can be made in less than an hour.

Adding sourdough discard to bannock is a modern twist that enhances flavor while also reducing food waste.

Why Add Sourdough Discard?

Sourdough discard brings several benefits to bannock:

1. Extra Flavor
The natural fermentation adds a mild tanginess that balances the sweetness of the blueberries.

2. Better Texture
Discard helps create a softer crumb while keeping the bread tender.

3. Less Food Waste
Instead of throwing away excess sourdough starter, you can transform it into delicious baked goods.

4. Easy Baking
Because this recipe uses baking powder, you still get a quick bread without needing to wait for the dough to rise.

Sourdough Blueberry Bannock Recipe

Prep Time

10 minutes

Cook Time

20–25 minutes

Total Time

About 35 minutes

Servings

6–8 slices

Ingredients

• 1 cup sourdough discard (unfed starter)

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons sugar or honey

• 2 tablespoons melted butter or oil

• ½ cup milk (or buttermilk)

• ¾ cup fresh or frozen blueberries

• ½ teaspoon vanilla extract (optional)

• Zest of ½ lemon (optional but delicious)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.

2. Mix the Dry Ingredients

In a large bowl combine:

• Flour

• Baking powder

• Baking soda

• Salt

• Sugar

Whisk everything together to evenly distribute the leavening ingredients.

3. Mix the Wet Ingredients

In another bowl combine:

• Sourdough discard

• Milk

• Melted butter

• Vanilla extract (if using)

Stir until smooth.

4. Combine the Dough

Pour the wet mixture into the bowl of dry ingredients. Stir gently until a soft dough forms. The dough should be slightly sticky but easy to handle.

If it feels too dry, add a tablespoon of milk. If too sticky, sprinkle a little extra flour.

5. Add the Blueberries

Carefully fold the blueberries into the dough. Be gentle so they do not burst and turn the dough purple.

6. Shape the Bannock

Turn the dough onto a lightly floured surface and shape it into a round disc about 1 inch thick.

Place it on the prepared baking sheet or skillet.

7. Score the Dough

Using a knife, lightly cut the dough into 6–8 wedges, similar to slicing a pizza. This helps the bannock bake evenly and makes it easy to serve later.

8. Bake

Bake for 20–25 minutes, or until the top is golden and the bread feels firm.

A toothpick inserted into the center should come out clean.

9. Cool Slightly

Allow the bannock to cool for about 10 minutes before slicing.

Skillet Cooking Option

Bannock can also be cooked in a skillet for a more traditional approach.

1. Heat a cast iron skillet over medium-low heat.

2. Add a tablespoon of butter or oil.

3. Place the flattened dough in the skillet.

4. Cook about 10–12 minutes per side until golden brown and cooked through.

This method creates a crispy outside and soft interior.

Flavor Variations

This recipe is very flexible. You can easily customize it depending on what you have in your kitchen.

Lemon Blueberry Bannock

Add lemon zest and a tablespoon of lemon juice to brighten the flavor.

Maple Blueberry Bannock

Replace sugar with maple syrup for a deeper sweetness.

Cinnamon Sugar Bannock

Sprinkle the top with cinnamon and sugar before baking.

Mixed Berry Bannock

Use a mix of blueberries, raspberries, and strawberries.

Serving Ideas

Sourdough blueberry bannock is delicious on its own, but it becomes even better with simple toppings.

Try serving it with:

• Butter

• Honey

• Maple syrup

• Cream cheese

• Lemon glaze

• Whipped cream

For breakfast, pair it with coffee or tea. For dessert, serve warm with a scoop of vanilla ice cream.

Storage Tips

Room Temperature

Store bannock in an airtight container for 2 days.

Refrigerator

It can last up to 5 days when refrigerated.

Freezing

Slice the bannock and freeze for up to 2 months. Reheat slices in the toaster or oven.

Baking Tips for Perfect Bannock

Use thick sourdough discard
Very runny discard can make the dough too wet.

Do not overmix the dough
Overmixing can make bannock dense.

Fold blueberries gently
This prevents them from bursting and staining the dough.

Use parchment or cast iron
Both methods give great results and prevent sticking.

Why You’ll Love This Recipe

This Sourdough Blueberry Bannock is:

• Quick and easy

• A great way to use sourdough discard

• Soft and fluffy inside

• Bursting with juicy blueberries

• Perfect for breakfast or snacking

Even if you are new to sourdough baking, this recipe is simple and forgiving. It’s a great starting point for experimenting with sourdough discard recipes.