Sourdough Discard Lemon Blueberry Quick Bread
A delightful quick bread that combines the tangy richness of sourdough with sweet blueberries and a hint of lemon, perfect for various occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Structure
- 1 teaspoon baking powder Leavening agent
- 1 teaspoon baking soda Leavening agent
- ½ teaspoon salt Enhances flavor
- 1 tablespoon lemon zest Adds freshness
Wet Ingredients
- 1 cup sourdough starter discard or active starter Adds moisture and flavor
- ¾ cup brown sugar Sweetness and moisture
- ½ cup melted butter or coconut oil Fat for richness
- 2 large eggs Structure and moisture
- 2 tablespoons lemon juice Adds acidity
- ¼ cup milk Adds moisture
Add-ins and Glaze
- 1 cup blueberries Burst of flavor and moisture
- ¼ cup powdered sugar For glaze
- 1 tablespoon lemon juice For glaze
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the lemon zest, sourdough starter, brown sugar, melted butter or coconut oil, eggs, lemon juice, and milk.
Mixing and Baking
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Carefully fold in the blueberries.
- Pour the batter into a prepared loaf pan, smoothing the top.
- Bake the quick bread until golden brown and a toothpick comes out clean, about 50-60 minutes.
Cooling and Glazing
- Once baked, let the bread cool in the pan for a few minutes before transferring to a wire rack.
- To prepare the glaze, mix the powdered sugar with the lemon juice until smooth and drizzle over the cooled loaf.
Notes
For best texture, avoid overmixing the batter and use room temperature ingredients.