Sourdough Blueberry Lemon Quick Bread
A bright and comforting quick bread featuring sourdough, blueberries, and lemon, perfect for any morning or as a delightful snack.
Ingredients
Wet Ingredients
- 1 cup active or discard sourdough starter (100% hydration) Adds gentle tang and moisture.
- 2 large eggs, room temperature Bind and enrich.
- 1/3 cup neutral oil (grapeseed or vegetable) or melted butter For tender crumbs.
- 1/2 cup milk or dairy-free milk Adds moisture; use Greek yogurt for extra tang.
- 1 large lemon zest Bright, fragrant citrus.
- 2 tablespoons lemon juice Bright, fragrant citrus.
- 1/2 teaspoon vanilla extract Optional, for additional flavor.
Dry Ingredients
- 1 1/4 cups all-purpose flour Swap half for whole wheat for a nuttier loaf.
- 3/4 cup granulated sugar Cut to 1/2 cup for a less sweet loaf.
- 1/2 teaspoon salt Balances the sweetness.
- 2 teaspoons baking powder The quick lift this loaf needs.
- 1/2 teaspoon baking soda Enhances rise and tenderness.
Add-ins
- 1 to 1 1/2 cups fresh or frozen blueberries Toss frozen berries in a tablespoon of flour to prevent streaking.
- coarse sugar for sprinkling on top Optional for texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, whisk the sourdough starter, eggs, oil (or butter), milk, lemon zest, lemon juice, and vanilla.
- Pour the wet mixture into the dry and fold gently until just combined.
- Gently fold in the blueberries, saving a handful to scatter on top.
Baking
- Spoon the batter into the prepared pan, smoothing the top. Sprinkle with coarse sugar if using.
- Bake for 50-60 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely or enjoy slightly warm.
Notes
Store wrapped at room temperature for up to 3 days. Refrigerate for up to a week if needed. Can freeze for up to 3 months. Consider using techniques from slow-bake loaves for texture variations.