Description
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 easy recipe is perfect for using up sourdough discard and works beautifully for breakfast, snacks, or dessert.
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
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix sourdough discard, sugar, melted butter, eggs, vanilla extract, and milk until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in blueberries, lemon zest, and lemon juice.
- Pour batter into prepared loaf pan.
- Bake for 50–60 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature sourdough discard for easier mixing. Fresh blueberries give the best results, but frozen can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American