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 fresh blueberries; 1 cup sourdough starter; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 egg, beaten; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 cup milk

Highlighted under: Classic Baking Recipes

I absolutely love making this Blueberry Grunt in Sourdough! The combination of fresh blueberries nestled in a fluffy batter, baked to golden perfection, makes for a delightful dessert that can be enjoyed any time of the year. What I adore about this recipe is how easy it is to prepare, which is always a plus during busy days. The tangy flavor of the sourdough enhances the sweetness of the blueberries, creating a deliciously cozy treat that's perfect for sharing with family and friends. Once you try it, you'll want to make it again and again!

Created by

Emily

Last updated on 2026-01-25T17:02:28.437Z

When I first made Blueberry Grunt in Sourdough, it was a spontaneous idea after stumbling upon some ripe blueberries at the market. The thought of injecting my sourdough starter into a classic dessert was too tempting to resist. I experimented with the cooking time, and found that a slightly longer bake allows the flavors to meld beautifully while giving the blueberries that perfect burst of flavor.

I also learned that adding a touch of cinnamon elevates the dish even more! This unique twist not only enhances the fruity notes but also adds warmth, making this dessert an instant crowd-pleaser. Trust me, once you serve this, everyone will ask for seconds!

Why You'll Love This Recipe
The delightful burst of tart blueberries in each bite
Fluffy texture thanks to the sourdough, making it unique
Quick prep and bake time, perfect for a last-minute dessert

Understanding Sourdough's Role

The sourdough starter in this recipe does more than just provide leavening; it imbues the Blueberry Grunt with a delightful tang that complements the natural sweetness of the blueberries. Utilizing an active starter will ensure that the batter rises well and achieves a perfect fluffy texture. If your starter is newly fed, it's best to let it sit at room temperature for about 30 minutes before using it to enhance its activity.

In addition to flavor, sourdough adds moisture to the batter, keeping the dessert tender and soft. This is particularly important when baking fruit-based desserts, as the moisture from the blueberries can sometimes lead to a soggy outcome. The acidity in the sourdough also balances the sugars in your blueberries, making each bite harmonious and satisfying.

Ingredient Variations

While fresh blueberries are the star, feel free to experiment with other berries like raspberries or chopped strawberries for a twist. Just remember that different berries have varying moisture levels; you may need to adjust the sugar slightly if using sweeter types. If you're looking for a lower sugar option, substitute half of the granulated sugar with a sugar alternative like erythritol or coconut sugar, keeping the consistency similar.

If you're gluten-free, you can substitute the all-purpose flour with a gluten-free blend. However, do ensure it contains xanthan gum for slight elasticity. I recommend a 1:1 gluten-free flour blend, which works seamlessly in this recipe, providing similar structure and texture without losing flavor.

Serving Suggestions

This Blueberry Grunt is best enjoyed fresh from the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the flavors. For a gourmet touch, sprinkle some lemon zest over the dish before serving; it brightens the dessert and adds an aromatic layer. You can also dust it with powdered sugar for a more elegant presentation.

For make-ahead options, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before pouring it into the baking dish. If you're looking to freeze leftovers, slice the Blueberry Grunt and wrap individual pieces tightly in plastic wrap, followed by aluminum foil. Reheat in the microwave or oven until warm, ensuring it retains moisture.

Ingredients

Gather these simple ingredients to create your delicious Blueberry Grunt:

Ingredients

2 cups fresh blueberries
1 cup sourdough starter
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 egg, beaten
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk

Mix these ingredients with care, and prepare to bake!

Instructions

Follow these simple steps to make your Blueberry Grunt:

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix the Batter

In a large bowl, combine the sourdough starter, melted butter, beaten egg, sugar, and milk. Stir until well combined. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Add the Blueberries

Fold in the fresh blueberries carefully to avoid crushing them.

Bake

Pour the batter into a greased baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.

Serve

Remove from the oven, let it cool for a few minutes, then slice and serve warm, perhaps with a scoop of ice cream on top.

Enjoy your delicious creation!

Pro Tips

For an even deeper flavor, try using a mix of berries or adding a splash of vanilla extract to the batter.

Troubleshooting Tips

If your Blueberry Grunt feels dense after baking, it might be due to overmixing the batter. To prevent this, mix the dry ingredients into the wet until just combined without any streaks of flour. Light folds when adding the blueberries also help maintain a fluffy texture. If you're unsure, the batter should be slightly lumpy, which is perfectly fine!

Another common issue is underbaking, which can lead to a wet center. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Baking times may vary based on your oven, so keep a close eye during the last few minutes of baking.

Storing and Reheating

Once cooled, the Blueberry Grunt can be stored in an airtight container at room temperature for up to three days. If you wish to preserve it longer, refrigerate it for up to a week. For optimal flavor, gently reheat individual slices in the microwave for about 15-20 seconds, or warm them in the oven at 350°F (175°C) for 10-15 minutes.

If you plan to enjoy the dish over an extended period, freezing is an excellent option. Allow it to cool completely before wrapping it in plastic wrap and placing it in a freezer-safe container. It can be frozen for up to three months; when ready to eat, thaw overnight in the refrigerator and reheat as desired.

Scaling the Recipe

If you're hosting a larger gathering or want to make extra for future cravings, this recipe is easily scalable. For double the quantity, simply double all the ingredients while maintaining the same ratios. Just ensure you have a sufficiently large mixing bowl and baking dish to accommodate the increased volume without spilling.

When scaling up, keep an eye on baking time, as it may increase slightly due to the larger mass of batter. It’s advisable to start checking for doneness about 10 minutes earlier than indicated in the original recipe to prevent overbaking.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just ensure they're thawed and drained to avoid too much moisture in the batter.

→ What can I substitute for sourdough starter?

If you don't have sourdough starter, you can use plain yogurt or buttermilk for a similar tangy flavor.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this ahead of time?

Absolutely! You can prepare the batter and refrigerate it overnight, then bake it fresh in the morning.