Sourdough Blueberry Lemon Quick Bread

why make this recipe

Sourdough Blueberry Lemon Quick Bread is a delightful treat that combines tangy lemon, sweet blueberries, and the unique flavor of sourdough. It’s perfect for breakfast, a snack, or even dessert. Plus, it’s a great way to use up leftover sourdough starter. The bright flavors make it a refreshing option, especially during warm months, and it’s easy to prepare, appealing to both beginners and seasoned bakers.

how to make Sourdough Blueberry Lemon Quick Bread

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 cup blueberries

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the sourdough starter, sugar, melted butter, lemon juice, and vanilla extract. Mix well.
3. In another bowl, whisk together the baking soda, baking powder, salt, and all-purpose flour.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
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, then transfer to a wire rack to cool completely before slicing.

how to serve Sourdough Blueberry Lemon Quick Bread

Serve this quick bread warm or at room temperature. It pairs beautifully with a pat of butter or a drizzle of honey. Enjoy it as a breakfast option, a midday snack, or a dessert treat. You can also garnish it with a sprinkle of powdered sugar or a side of fresh berries for extra flair.

how to store Sourdough Blueberry Lemon Quick Bread

Store any leftover bread in an airtight container at room temperature for up to three days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and freezing it. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature.

tips to make Sourdough Blueberry Lemon Quick Bread

• Use fresh blueberries for the best flavor, but you can also use frozen ones if fresh are unavailable. If using frozen, do not thaw before adding them to the batter to avoid excess moisture.
• Experiment with the sweetness by adjusting the sugar to your taste. You might want it sweeter or a bit tangier.
• For extra lemon flavor, consider adding lemon zest to the batter.

variation

You can switch up the fruit in this recipe. Raspberries, strawberries, or chopped peaches can easily replace the blueberries for different flavor profiles. Adding nuts like walnuts or pecans can also add a nice crunch.

FAQs

1. Can I use my sourdough discard for this recipe?
   Yes! This recipe is perfect for using your sourdough discard, making it a great way to reduce waste.

2. What should I do if I don’t have lemon juice?
   If you don’t have lemon juice, you can substitute it with an equal amount of apple cider vinegar. It won’t have the same flavor but will work with the other ingredients.

3. Can this quick bread be made gluten-free?
   Yes, you can try substituting the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Just make sure the blend includes xanthan gum for the best texture.

4. How do I know when the bread is done baking?
   The bread is done when a toothpick inserted into the center comes out clean, with no batter sticking to it.

Sourdough Blueberry Lemon Quick Bread

A delightful quick bread that combines tangy lemon, sweet blueberries, and the unique flavor of sourdough, perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup sourdough starter (discard or active) Can use either discard or active starter.
• 1/2 cup sugar Adjust sweetness to taste.
• 1/4 cup butter, melted
• 1/4 cup lemon juice Can substitute with apple cider vinegar.
• 1/2 teaspoon vanilla extract

Dry Ingredients

• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour Can substitute with gluten-free flour blend.

Fruits

• 1 cup blueberries Fresh or frozen; do not thaw if using frozen.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the sourdough starter, sugar, melted butter, lemon juice, and vanilla extract. Mix well.
3. In another bowl, whisk together the baking soda, baking powder, salt, and all-purpose flour.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Gently fold in the blueberries.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm or at room temperature with butter or honey. Garnish with powdered sugar or fresh berries if desired. Store leftovers in an airtight container for up to three days or freeze for up to three months.