Moist Sourdough Discard Blueberry and Lemon Bread

Introduction

Sourdough discard is a versatile ingredient that adds depth of flavor and tenderness to baked goods. This Moist Sourdough Discard Blueberry and Lemon Bread is a perfect balance of sweet and tangy, with juicy blueberries and bright lemon zest complementing the slight tang of sourdough discard. Whether you’re looking for a delicious breakfast treat or a satisfying afternoon snack, this quick bread is an excellent way to use up your sourdough discard while creating something truly delightful.

Why You’ll Love This Recipe

• Uses sourdough discard – Reduce food waste while adding a unique flavor to your bread.
• Moist and tender – The combination of sourdough discard, yogurt, and butter ensures a soft and rich texture.
• Bursting with blueberries – Every bite is packed with juicy berries.
• Bright lemon flavor – Lemon zest and juice add a refreshing citrusy note.
• Quick and easy – No need for yeast or proofing, making it a simple bake for any time.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (or substitute with more all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 cup sourdough discard (unfed)
• 1/2 cup plain yogurt (or sour cream)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)

Instructions

Step 1: Prepare for Baking

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk the melted butter and sugar together until smooth. Add the sourdough discard, yogurt, eggs, vanilla extract, lemon zest, and lemon juice. Stir until well combined.

Step 4: Incorporate Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.

Step 5: Fold in Blueberries

Gently fold the floured blueberries into the batter, ensuring even distribution.

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.

Variations and Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour.
• Dairy-Free: Substitute butter with coconut oil and yogurt with a dairy-free alternative.
• Nutty Addition: Add 1/2 cup chopped walnuts or almonds for extra texture.
• Extra Citrus: Swap blueberries for raspberries or add orange zest for a twist.

Servings and Storage

• Servings: Makes 1 loaf (8-10 slices)
• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap slices individually and freeze for up to 3 months.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but it may make the bread slightly airier due to fermentation activity.

Should I thaw frozen blueberries before adding them?

No, use them straight from the freezer to prevent excessive bleeding into the batter.

Can I make this into muffins instead?

Absolutely! Divide the batter into muffin tins and bake at 350°F for about 18-22 minutes.

How do I make the bread even more moist?

Adding an extra tablespoon of yogurt or sour cream will enhance moisture.

What can I use instead of yogurt?

Sour cream, buttermilk, or even applesauce work well as substitutes.

Can I reduce the sugar?

Yes, reduce to 1/2 cup for a less sweet version, or use honey as a natural alternative.

What if I don’t have lemon juice?

Lime juice or a bit of apple cider vinegar can provide a similar acidity.

Can I add a glaze on top?

Yes! A simple lemon glaze made with powdered sugar and lemon juice is a great finishing touch.

How do I prevent my blueberries from sinking?

Coating them in a tablespoon of flour helps them stay evenly distributed in the batter.

Can I use another fruit?

Yes! Chopped strawberries, raspberries, or blackberries work well in this recipe.

Conclusion

This Moist Sourdough Discard Blueberry and Lemon Bread is a fantastic way to make use of your sourdough discard while enjoying a flavorful and tender loaf. Whether served plain or with a drizzle of lemon glaze, it’s a delightful treat for any time of day. Try this recipe today and enjoy a bakery-quality loaf right from your kitchen!

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