Description
This recipe produces a moist bread with tangy sourdough starter and fresh blueberries. You will taste bright lemon in every bite.
Ingredients
Scale
- 1 cup sourdough starter discard
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup blueberries
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9×5 inch loaf pan.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix sourdough starter, butter, eggs, lemon zest, and lemon juice in a separate bowl.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold the blueberries into the batter gently.
- Pour the batter into your prepared pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Use room temperature eggs for better mixing.
- Toss blueberries in a little flour to prevent sinking.
- Cover with foil if the top browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280 kcal
Keywords: sourdough, blueberry, lemon, quick bread, breakfast