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Sourdough Discard Lemon Blueberry

Sourdough Discard Lemon Blueberry Quick Bread beautifully presented with glass of water and warm tones

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A moist and tangy quick bread combining sourdough discard with fresh blueberries and lemon zest for a delicious breakfast or snack option.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup sourdough starter discard or active starter
  • ¾ cup light or dark brown sugar
  • ½ cup melted butter or melted coconut oil
  • 2 large eggs
  • 2 tablespoons lemon juice
  • ¼ cup milk
  • 1 cup blueberries
  • ¼ cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  3. In a separate bowl, mix sourdough starter, brown sugar, melted butter, eggs, lemon juice, and milk until combined.
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Gently fold in blueberries.
  6. Pour batter into a greased loaf pan.
  7. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
  8. Mix powdered sugar and lemon juice to make glaze and drizzle over cooled bread.

Notes

  • For best results, use fresh blueberries and let the bread cool completely before glazing to prevent the glaze from melting into the bread

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