Description
A moist and flavorful quick bread combining tangy sourdough discard with fresh blueberries and zesty lemon, perfect for breakfast or a delicious snack any time of day.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine dry ingredients: flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk sourdough starter discard, brown sugar, melted butter, eggs, lemon juice, and milk until smooth.
- Pour wet mixture into dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Meanwhile, prepare lemon glaze by mixing powdered sugar and lemon juice.
- Once bread cools slightly, drizzle glaze over top.
- Allow to cool completely before slicing and serving.
Notes
- For best results, use fresh or frozen blueberries and do not overmix the batter to keep the bread tender
- The lemon glaze adds a bright finishing touch but can be omitted if preferred
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
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