Description
This Moist Sourdough Discard Blueberry and Lemon Bread is a delicious way to use up sourdough discard, featuring juicy blueberries, bright lemon zest, and a soft, tender crumb. Perfect for breakfast or an afternoon snack!
Ingredients
Scale
- 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
- Prepare for Baking: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Fold in Blueberries: Gently fold the floured blueberries into the batter.
- 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.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing.
Notes
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute butter with coconut oil and yogurt with a dairy-free alternative.
- Nutty Addition: Add 1/2 cup chopped walnuts or almonds.
- Extra Citrus: Swap blueberries for raspberries or add orange zest.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: quick bread
- Method: Baking
- Cuisine: American
Keywords: sourdough discard bread, blueberry lemon bread, moist quick bread, easy sourdough discard recipe