Sourdough Discard Lemon Blueberry
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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.
- Author: Eleanor Royal
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 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
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, mix sourdough starter, brown sugar, melted butter, eggs, lemon juice, and milk until combined.
- Add wet ingredients to dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
- 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
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg