Sourdough Blueberry Lemon Quick Bread

why make this recipe

Sourdough Blueberry Lemon Quick Bread is a delightful treat that combines the tanginess of sourdough with the sweetness of blueberries and the brightness of lemon. This recipe is perfect for using up sourdough discard, which often goes to waste. It’s easy to make and serves as a delicious breakfast, snack, or dessert. The combination of flavors makes it a favorite for many, and it brings a bit of sunshine to your table with every slice.

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how to make Sourdough Blueberry Lemon Quick Bread

Ingredients

• 1 cup sourdough discard
• 1/2 cup sugar
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, vanilla extract, and milk until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the blueberries, lemon zest, and lemon juice.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Sourdough Blueberry Lemon Quick Bread

You can serve this quick bread warm or at room temperature. It’s delightful on its own or spread with a little butter. For added flavor, you might enjoy it with cream cheese or a drizzle of honey. It also pairs well with a cup of tea or coffee for a cozy afternoon snack.

how to store Sourdough Blueberry Lemon Quick Bread

To store the bread, wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container and keep it at room temperature for up to three days. For longer storage, you can freeze the bread by wrapping it well and placing it in the freezer for up to three months. Thaw it overnight in the fridge when you’re ready to enjoy it again.

tips to make Sourdough Blueberry Lemon Quick Bread

• Make sure your sourdough discard is at room temperature for easier mixing.
• Use fresh blueberries for the best flavor and texture. If using frozen, do not thaw them before adding to the batter.
• To avoid a soggy bottom, ensure the bread is fully baked by checking with a toothpick.
• Feel free to adjust the sugar based on your sweetness preference or substitute it with a sweetener of your choice.

variation

You can add nuts like walnuts or pecans for extra crunch. Alternatively, swap out blueberries for other berries such as raspberries or blackberries. Adding spices like cinnamon or nutmeg can also bring a warm flavor to the bread.

FAQs

Can I use all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour works great in this recipe, and it’s already included in the ingredients.

Is it possible to make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.

Can I use lemon extract instead of fresh lemon juice and zest?
Yes, you can substitute lemon extract for fresh lemon juice and zest, but fresh ingredients add a brighter flavor to the bread. Use about 1 teaspoon of lemon extract.

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