Sourdough Blueberry Lemon Quick Bread
A speedy, tender quick bread that uses sourdough starter discard for depth, bright lemon for liveliness, and fresh blueberries for sweet bursts. Perfect for brunch or snacking.
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard (unfed is fine)
- 1/2 cup unsalted butter, melted (or neutral oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1/4 cup lemon juice (freshly squeezed recommended)
Dry Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1/2 cup sugar (or coconut sugar or 1/3 cup honey with slight wet adjustment)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh blueberries (do not thaw if using frozen) Toss with a teaspoon of flour to prevent sinking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment, leaving overhang for easy removal.
- In a large bowl, whisk together the sourdough starter discard, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth and uniform.
- In a separate bowl, stir together the flour, sugar, baking soda, baking powder, and salt until evenly distributed.
Mixing
- Pour the dry mixture into the wet ingredients and fold gently until just combined. Overmixing may make the loaf dense.
- Gently fold in the blueberries, taking care to avoid breaking them apart.
Baking
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, starting to check for doneness at 50 minutes with a toothpick inserted in the center.
- Let the loaf cool in the pan for 10 minutes. Use the parchment to lift it out and transfer it to a wire rack to cool completely before slicing.
Notes
Store wrapped tightly at room temperature for up to 2 days or in the fridge for up to 5 days. It can be frozen for up to 3 months. Always cool completely before slicing.