Sourdough Blueberry Lemon Quick Bread
A comforting quick bread that combines the tang of sourdough with the sweetness of blueberries and bright lemon zest, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup active or discard sourdough starter adds depth and tang
- 1/2 cup unsalted butter, melted and slightly cooled keeps the crumb tender
- 3/4 cup granulated sugar balances the tart berries and lemon
- 2 large eggs, room temperature bind and enrich the loaf
- 1/4 cup milk (any kind) for moistness; almond or oat milk are fine for dairy-free
- 1 teaspoon vanilla extract rounds flavors
- Zest of 2 lemons for bright citrus notes
- 2 tablespoons lemon juice for bright citrus notes
Dry Ingredients
- 2 cups all-purpose flour can replace half with whole wheat for a heartier loaf
- 1 teaspoon baking soda for lift
- 1/2 teaspoon baking powder for lightness
- 1/2 teaspoon fine sea salt accentuates flavors
Blueberries
- 1 to 1 1/2 cups fresh or frozen blueberries fresh for summer, frozen for year-round convenience
Optional Glaze
- 1 cup powdered sugar for a glossy finish
- 2 to 3 tablespoons lemon juice for a glossy finish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
- In a large bowl, whisk together melted butter and sugar until glossy. Add eggs one at a time, whisking until smooth and slightly fluffy.
- Stir in the sourdough starter, milk, vanilla, lemon zest, and lemon juice until combined — the batter will smell lively and bright.
Mixing
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually fold the dry mix into the wet ingredients until just combined; do not overmix.
- Gently fold in the blueberries, tipping in a few extra for the top of the loaf. The batter should be thick and dotted with blue jewels.
- Spoon the batter into the prepared pan, smoothing the top.
Baking
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. If using glaze, drizzle while the loaf is still slightly warm so it sets with a glossy sheen.
Notes
For a festive twist, fold in chopped pistachios for color and crunch. To create a healthier option, replace half the sugar with applesauce and use whole wheat pastry flour for extra fiber.