Description
This moist sourdough discard blueberry and lemon bread combines the tangy depth of sourdough starter with the refreshing zest of lemon and the sweetness of blueberries. The result is a tender, flavorful loaf that’s perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¼ cup melted butter (or vegetable oil)
- ½ cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and prevents clumping.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, egg, melted butter (cooled slightly), milk, vanilla extract, lemon zest, and lemon juice until smooth. Using room-temperature ingredients helps achieve a uniform batter.
- Mix Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix to prevent a dense loaf; it’s okay if the batter is slightly lumpy.
- Incorporate Blueberries: Gently fold the floured blueberries into the batter, ensuring they’re evenly distributed without overmixing.
- Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly. Optionally, sprinkle additional blueberries on top for a decorative touch.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Notes
- For a dairy-free version, substitute the butter with plant-based butter and use a non-dairy milk like almond or oat milk.
- If using frozen blueberries, do not thaw them to prevent color bleeding into the batter.
- For an extra touch of sweetness, consider drizzling a simple lemon glaze over the cooled bread made from powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: sourdough discard blueberry lemon bread, moist blueberry lemon bread, sourdough discard recipes, lemon blueberry quick bread, homemade blueberry lemon loaf