Lemon Blueberry Sourdough Discard Bread

This Lemon Blueberry Sourdough Bread recipe produces a perfectly moist and delicious loaf of quick bread, featuring the classic combination of tart lemon and sweet blueberries. Topped with a dusting of sugar or you could add zesty lemon glaze, this bread can be enjoyed as a breakfast, snack, or dessert. Treat yourself today and experience the wonderful flavor of this magnificent bread!

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Lemon Blueberry Sourdough Discard Bread

Prep Time:

20 Minutes

Cook Time:

45-60 Minutes

Serves:

12 Slices

Ingredients

Ingredients:

Dry Ingredients

2-1/4 cups (270 g) all-purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon corn starch

zest of half a lemon

1 cup (150 g) blueberries (fresh or frozen)

Wet Ingredients

½ cup (113 g) melted butter

2 large eggs

½ cup (125 g) sourdough starter discard

¼ cup (60 g) sour cream or plain Greek yogurt

1 tablespoon lemon juice (fresh squeezed)

1 teaspoon (5 g) vanilla extract

Preparation

Preheat the oven to 350°F (176°C). Line bottom and long sides of a 9X5 loaf pan with parchment paper. Spray with cooking spray. Note: This makes a large loaf. Do not use a small loaf pan.

Mix dry ingredients in a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

Mix wet ingredients in a medium mixing bowl, whisk all the wet ingredients until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

Pour batter into prepared loaf pan. Fill to approximately ¾ full. If there is excess use it to make yourself a muffin!

Bake for 45-60 minutes or until a toothpick inserted into the center of a loaf comes out clean. Begin testing at 45 minute mark. Let bread cool in the pan for 15 minutes before removing to cool on a cooling rack.

Notes: