Sourdough Blueberry Lemon Quick Bread
A delightful quick bread that combines tangy lemon with sweet blueberries, perfect for breakfast, snacks, or dessert while using up sourdough discard.
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.
Notes
Store wrapped tightly in plastic wrap or aluminum foil for up to 3 days at room temperature or refrigerate for up to a week. Can be frozen for up to 3 months.