Sourdough Blueberry Lemon Quick Bread
A delightful quick bread combining sourdough starter, fresh blueberries, and lemon for a refreshing and comforting treat, perfect for any time of day.
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard (unfed is fine)
- 1/2 cup unsalted butter, melted (or neutral oil for dairy-free)
- 2 large eggs Bring to room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1/4 cup lemon juice (freshly squeezed is recommended)
Dry Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1/2 cup sugar (or coconut sugar or 1/3 cup honey with slight wet adjustment)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Fruits
- 1 cup fresh blueberries (do not thaw if using frozen) Preserve their shape
Instructions
Preparation
- Begin by preheating your oven to an appropriate temperature for baking.
- In a mixing bowl, combine the sourdough starter discard with the melted butter. Stir until smooth.
- Add the eggs to the mixture and whisk until evenly mixed.
- Incorporate the vanilla extract, lemon zest, and lemon juice into the wet ingredients.
- In another bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until combined.
- Fold in the fresh blueberries carefully.
- Pour the batter into a greased or lined loaf pan, smoothing the top.
Baking
- Place the loaf pan in the oven and bake, checking for a golden-brown top and a clean toothpick inserted in the center.
- Once baked, remove the loaf from the oven and let it cool in the pan before transferring it to a wire rack.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing to maintain a tender crumb. Grease the pan well to prevent sticking. Let cool completely before slicing.