Description
Lemon blueberry sourdough quick bread is a delightful fusion of zesty lemon and sweet blueberries, creating a moist and flavorful treat perfect for any occasion. This one-bowl recipe simplifies the baking process, making it ideal for breakfast, brunch, or an afternoon snack. Whether enjoyed warm with butter or as part of a dessert plate topped with cream cheese, this bread is sure to impress family and friends. With the added benefit of using either active or discard sourdough starter, this recipe not only reduces food waste but also enhances the flavor profile. Enjoy a slice of this vibrant bread that combines both tangy and sweet elements for an unforgettable experience.
Ingredients
Scale
- 1 cup sourdough starter (active or discard)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 2 eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, whisk together the sourdough starter, milk, melted butter, eggs, and vanilla extract until well blended.
- Stir in the sugar, flour, and lemon zest until just combined; avoid overmixing.
- Gently fold in the blueberries with a spatula.
- Grease a loaf pan and pour the batter into it.
- Bake for 40–45 minutes or until golden brown; check doneness with a toothpick.
- Allow cooling for at least 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg