why make this recipe
Sourdough Blueberry Lemon Quick Bread is a delightful treat that combines tangy lemon with sweet blueberries. This recipe is perfect for using up sourdough discard, making it not only delicious but also a great way to reduce food waste. The bread is moist, flavorful, and great for breakfast, a snack, or dessert. Plus, it’s simple to make and doesn’t require any special baking skills.
how to make Sourdough Blueberry Lemon Quick Bread
Ingredients :
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Zest of 1 lemon
Directions :
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough discard, flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, lemon juice, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
how to serve Sourdough Blueberry Lemon Quick Bread
You can serve Sourdough Blueberry Lemon Quick Bread warm or at room temperature. It’s great on its own, but you can also spread a little butter on top for added richness. For a special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
how to store Sourdough Blueberry Lemon Quick Bread
To store the bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze the bread by wrapping it in plastic and then in foil. It can be frozen for up to 3 months.
tips to make Sourdough Blueberry Lemon Quick Bread
- Make sure to gently fold in the blueberries to avoid smashing them.
- Use fresh blueberries if possible, but frozen blueberries can work too. Just keep them frozen until right before you add them to the batter.
- Adjust the lemon juice and zest to taste if you like a stronger lemon flavor.
variation
For a twist, you can add chopped nuts, such as walnuts or pecans, for extra crunch. You can also try replacing the blueberries with raspberries or strawberries for different fruity flavors.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the bread may become denser. You could also mix half all-purpose and half whole wheat flour for a lighter texture.
Can I make this bread without sourdough discard?
Sourdough discard is key for flavor and texture, but you can use plain yogurt or buttermilk as a substitute if needed.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. It should also be golden brown on top.
Sourdough Blueberry Lemon Quick Bread
Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup milk
- 1/4 cup lemon juice Freshly squeezed for best flavor
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup blueberries Use fresh if possible, frozen can also work
- Zest of 1 lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough discard, flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, lemon juice, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries and lemon zest.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.