This Blueberry Sourdough Bake is a soft, custard-style baked dish made with sourdough bread, juicy blueberries, eggs, and cream. It’s a comforting breakfast or dessert recipe that’s easy to prepare and perfect for using leftover sourdough bread.

Blueberry Sourdough Bake

Blueberry Sourdough Bake is a warm, comforting dish that sits somewhere between French toast casserole and bread pudding. It transforms day-old sourdough bread into a rich, custardy bake filled with bursts of sweet blueberries and lightly crisp golden edges.

It’s an excellent make-ahead breakfast, brunch centerpiece, or even a simple dessert served with a scoop of ice cream or a drizzle of cream.

Why You’ll Love This Recipe

Perfect use for leftover sourdough bread
Soft custard center with crisp edges
Sweet, juicy blueberries in every bite
Easy make-ahead breakfast or brunch dish
Flexible and customizable

Recipe Information

Prep Time: 15 minutes
Soak Time: 20–30 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 30 minutes
Servings: 6–8

Ingredients

Main Bake

6 cups sourdough bread, cubed (preferably day-old)
2 cups fresh or frozen blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
Zest of 1 lemon (optional, but recommended)

For Topping (Optional)

Powdered sugar
Maple syrup
Extra blueberries
Whipped cream

Equipment Needed

9×13-inch baking dish
Large mixing bowl
Whisk
Spatula
Aluminum foil

Step-by-Step Directions

Step 1: Prepare the Baking Dish

Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Spread the cubed sourdough bread evenly in the dish.

Sprinkle blueberries evenly over the bread.

Step 2: Make the Custard Mixture

In a large mixing bowl, whisk together:

Eggs
Milk
Heavy cream
Granulated sugar
Brown sugar
Vanilla extract
Cinnamon
Salt
Lemon zest (if using)

Whisk until the mixture is completely smooth and well combined.

Step 3: Pour Over Bread

Slowly pour the custard mixture evenly over the bread and blueberries.

Gently press the bread down with a spatula so it absorbs the liquid.

Let it sit for 20–30 minutes so the bread fully soaks up the custard.

For deeper flavor, you can refrigerate it overnight at this stage.

Step 4: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 5: Bake the Casserole

Cover the baking dish with foil.

Bake for 30 minutes covered.

Remove the foil and continue baking for another 15–25 minutes, or until:

The top is golden
The center is set but slightly soft
A knife inserted comes out mostly clean

Step 6: Rest Before Serving

Remove from the oven and let the bake rest for 10–15 minutes.

This allows the custard to fully set and makes slicing easier.

Step 7: Serve

Serve warm, topped with:

Powdered sugar
Maple syrup
Extra blueberries
Whipped cream

Tips for Best Results

Use slightly stale sourdough for better absorption
Don’t skip the soak time for a custard-like texture
Frozen blueberries work well—no need to thaw
Add a handful of cream cheese cubes for extra richness
Lemon zest brightens the flavor and balances sweetness

Variations

Lemon Blueberry Bake

Add extra lemon zest and a light lemon glaze on top after baking.

Cream Cheese Blueberry Bake

Add small chunks of cream cheese between layers of bread.

Streusel Topping

Mix butter, flour, and brown sugar to create a crumb topping before baking.

Chocolate Blueberry Bake

Add a handful of dark chocolate chips for a dessert-style version.

Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating

Warm in the microwave or oven until heated through.

Final Thoughts

Blueberry Sourdough Bake is a cozy, versatile dish that turns simple ingredients into something special. The tangy sourdough, sweet blueberries, and rich custard create a perfect balance of flavor and texture. Whether served for breakfast, brunch, or dessert, it’s a recipe that feels both rustic and indulgent.