Lemon Blueberry Sourdough Bake (Printable version)

Tangy sourdough baked with blueberries and lemon custard creates a comforting, bright brunch dish.

# Ingredient List:

→ Bread & Fruit

01 - 1 loaf sourdough bread, about 14 oz, cut into 1-inch cubes
02 - 1½ cups fresh or frozen blueberries
03 - Zest of 1 lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅓ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon

# How-To Steps:

01 - Grease a 9x13-inch baking dish. Arrange sourdough cubes evenly in the dish. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, salt, and lemon juice until fully combined.
03 - Pour the custard evenly over the bread and berries, pressing down lightly to ensure all bread absorbs the mixture.
04 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle on top.
07 - Bake uncovered for 45 minutes, or until the center is set and the top is golden brown.
08 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • The sourdough's subtle tang cuts through the sweetness in a way that makes each bite feel sophisticated without any fussy technique.
  • You can prep it the night before, which means sleeping in and still serving something that tastes like you've been cooking all morning.
  • It feeds a crowd without making you feel like you're stuck at the stove, leaving time to actually enjoy your guests.
02 -
  • Don't skip the resting period; I learned this the hard way when I tried to bake it straight through and ended up with bread that was too firm and custard that didn't fully set in time.
  • Lemon juice needs to be fresh-squeezed or it tastes dusty and chemical; this single swap changed everything about how bright the final dish tastes.
03 -
  • Use a serrated bread knife to cut your sourdough; it crushes less and gives you cleaner, more uniform cubes that cook evenly.
  • Room temperature eggs and dairy whisk into a smoother custard, so pull them from the fridge 20 minutes before mixing if you have time.
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