Lemon Blueberry Sourdough Bake (Printer-Friendly)

Tangy lemon and blueberry blend with sourdough in a warm, custard-soaked breakfast bake.

# What You Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
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

# Directions:

01 - Grease a 9x13-inch baking dish. Distribute sourdough cubes evenly throughout the dish. Scatter blueberries and lemon zest over the bread layer.
02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla extract, salt, and lemon juice until fully combined and homogeneous.
03 - Pour the custard mixture evenly over the bread and berries, pressing down lightly to ensure all bread pieces absorb the liquid thoroughly.
04 - Cover the baking dish and refrigerate for at least 30 minutes, preferably overnight, to allow the bread to fully absorb the custard.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter evenly over the surface. In a small bowl, combine sugar and cinnamon, then sprinkle mixture over the top.
07 - Bake uncovered for 45 minutes until the center is set and the top achieves a golden brown color.
08 - Allow the casserole to cool for 10 minutes before serving. Serve warm, optionally accompanied by maple syrup or powdered sugar.

# Expert Suggestions:

01 -
  • You can prep it the night before and just slide it into the oven while coffee brews, which feels like cheating in the best way.
  • The sourdough's tanginess plays beautifully against the bright lemon and sweet berries, creating layers of flavor instead of one-note sweetness.
  • It feeds a crowd without making you feel like you've been cooking all morning, which means more time at the table.
02 -
  • The bread must be cut into roughly 1-inch pieces, not too small or they'll disintegrate into custard soup, and not too large or the centers won't absorb enough liquid.
  • Overnight refrigeration genuinely does change the outcome—the bread transforms from slightly firm to silky, so resist the urge to skip this step if you have the time.
  • If your oven runs hot, the top might brown too quickly and the inside won't set; cover with foil if needed and trust the jiggle test more than the timer.
03 -
  • Always zest your lemon before you juice it, otherwise you're trying to grip a slippery half-fruit and the zest gets away from you—trust me on this one.
  • If your blueberries are frozen, add them straight from the freezer without thawing; thawed berries release too much liquid and can make the custard watery.
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