Description

This easy sourdough discard quick bread blends bright lemon zest and juicy blueberries for a tender, moist loaf with a tangy crumb. Perfect for breakfast, brunch, or gifting, it requires minimal prep and bakes in under an hour.

Ingredients

Scale

2 cups (250g) all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup (150g) granulated sugar

1/2 cup (115g) unsalted butter, melted

2 large eggs

1/2 cup (120g) sourdough discard

1/2 cup (120ml) milk or buttermilk

1 tbsp lemon zest

1 tbsp lemon juice

1 cup (150g) blueberries, fresh or frozen

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a bowl whisk flour, baking powder, and salt, then toss blueberries in a tablespoon of the mix.

3. In a separate bowl whisk melted butter and sugar, add eggs, then stir in sourdough discard, milk, lemon zest, lemon juice, and vanilla.

4. Fold dry ingredients into wet just until combined, avoiding overmixing.

5. Gently fold in blueberries until evenly distributed.

6. Pour batter into the pan and smooth the top; optionally sprinkle extra blueberries or coarse sugar.

7. Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs.

8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 10 slices
Calories: 200
Sugar: 15
Sodium: 200
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 4
Cholesterol: 55

Keywords: sourdough, lemon, blueberry, quick bread, sourdough discard, breakfast, brunch, baking, moist loaf