Lemon Blueberry Sourdough Bake (Print Version)

Sourdough bake with blueberries and lemon custard for a bright, tangy brunch treat.

# Ingredient List:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 oz)
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 Make:

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 optimal 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 -
  • You can prep it the night before and bake it fresh in the morning, which is basically the definition of a stress-free brunch.
  • The tartness of lemon keeps the sweetness balanced so it doesn't feel heavy or cloying—you actually want seconds.
  • Sourdough's chew holds up beautifully to the custard without turning to mush, unlike softer breads that fall apart.
02 -
  • The overnight refrigeration is not just a convenience—it fundamentally changes the texture from slightly bread-forward to deeply custardy and unified, so skip it only if you're in a real time crunch.
  • Frozen blueberries work as well as fresh, and they won't bleed excessively if you don't thaw them; they'll slowly release their juice as the casserole bakes, creating little flavor surprises.
03 -
  • If you accidentally use cold eggs straight from the fridge, whisk them together in a separate bowl for a minute before mixing with the other custard ingredients; this brings them closer to room temperature and prevents lumps.
  • The lemon zest is just as important as the lemon juice—don't skip it or omit it thinking the juice alone will carry the flavor; the zest provides aromatic oils that juice cannot.
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