Description
This delightful lemon blueberry sourdough loaf is perfect for a sweet breakfast treat or an anytime snack. It brings together the tangy brightness of lemon with the juicy sweetness of blueberries, all nestled within a tender sourdough crumb. It’s a fantastic way to enjoy the classic flavors of a blueberry muffin but in a more substantial and satisfying loaf form. This recipe shines for its simplicity and the wonderful flavor combination it offers. It’s perfect for anyone who enjoys the distinct tang of sourdough but wants to incorporate it into a sweeter, fruit-filled bake. This isn’t a complex, multi-day sourdough project; instead, it leverages the unique flavor profile of sourdough starter to create a loaf with depth and character without requiring extensive proofing times or advanced techniques. It’s ideal for busy families who want a homemade treat but don’t have hours to spend in the kitchen. You can whip this up for a weekend breakfast, a special brunch, or even as a thoughtful gift for a neighbor. The combination of lemon and blueberry is universally loved, making it a crowd-pleaser for all ages.
Ingredients
Instructions
1. 1. Prepare Your Baking Pan and Oven: Preheat your oven to 350 F (175 C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the loaf out later.
2. 2. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, granulated sugar, melted butter, egg, and vanilla extract until well combined and smooth. The mixture should be a pale yellow and slightly frothy.
3. 3. Mix Dry Ingredients: In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps and the leavening agents are evenly distributed.
4. 4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough loaf.
5. 5. Add Lemon Zest and Blueberries: Gently fold in the lemon zest. In a small bowl, toss the blueberries with the 2 tablespoons of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the loaf during baking. Carefully fold the floured blueberries into the batter until evenly distributed.
6. 6. Transfer to Pan and Bake: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
7. 7. Cool and Glaze (Optional): Let the loaf cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, lemon, blueberry, loaf, bread, sweet, breakfast, brunch, easy, quick