Sourdough Blueberry Lemon Quick Bread
190kcal
Ingredients
Wet Ingredients
- 1 cup sourdough discard adds gentle tang and depth of flavor
- 1/2 cup sugar sweetens and helps with browning
- 1/4 cup melted butter adds richness and tender crumb
- 2 large eggs binds the batter and provides structure
- 1 teaspoon vanilla extract enhances overall flavor
- 1/2 cup milk contributes moisture
- Zest of 1 lemon provides bright citrus aroma and flavor
- Juice of 1 lemon adds acidity
Dry Ingredients
- 1 cup all-purpose flour main structure builder for the loaf
- 1 teaspoon baking powder gives lift to the quick bread
- 1/2 teaspoon baking soda helps rise with sourdough acidity
- 1/4 teaspoon salt balances sweetness and enhances flavor
Fruits
- 1 cup blueberries adds freshness and natural sweetness
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until well combined.
- Add the milk and stir to create a smooth wet mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Gently fold in the blueberries, lemon zest, and lemon juice, being careful not to crush the berries.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Serving1gCalories190kcalCarbohydrates30gProtein3gFat7gSaturated Fat4gSodium150mgFiber1gSugar10g
Notes
Cold, fresh blueberries minimize color bleed; if using frozen, fold them in straight from the freezer. Do not overmix after adding dry ingredients to keep the bread light.