Why Make This Recipe
Sourdough Blueberry Lemon Quick Bread is a delicious and easy way to use leftover sourdough starter. It’s perfect for breakfast, a snack, or even dessert. The sweet blueberries paired with the zesty lemon create a refreshing flavor that everyone will love. Plus, because it’s quick bread, it comes together fast without the need for complicated techniques.
How to Make Sourdough Blueberry Lemon Quick Bread
Ingredients
- 1 cup sourdough starter discard
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- Zest of 1 lemon
- 2 tablespoons lemon juice
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough starter, sugar, oil, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries, lemon zest, and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Sourdough Blueberry Lemon Quick Bread
This quick bread is best served warm or at room temperature. You can slice it and enjoy it plain or spread a little butter on top for extra richness. It pairs well with coffee or tea, making it a delightful way to start your day or enjoy an afternoon snack.
How to Store Sourdough Blueberry Lemon Quick Bread
To store leftover quick bread, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Just slice the bread, wrap each piece in plastic wrap, and place them in a freezer bag. It will stay good for up to 3 months in the freezer.
Tips to Make Sourdough Blueberry Lemon Quick Bread
- Make sure your sourdough starter is active for the best flavor.
- If using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.
- For a sweeter bread, add more sugar based on your taste preference.
- Feel free to add nuts like walnuts or pecans for added texture.
Variation
You can easily alter this recipe by adding different fruits or flavors. For example, try using raspberries or chopped strawberries instead of blueberries. Alternatively, you can add spices like cinnamon or nutmeg for a warm twist.
FAQs
Can I use all-purpose flour instead of whole wheat?
Yes, you can use all-purpose flour. It works perfectly in this recipe.
Can I make this bread without sourdough starter?
While sourdough starter gives a unique flavor, you can substitute it with plain yogurt or buttermilk for a similar texture.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Sourdough Blueberry Lemon Quick Bread
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Make sure it's active for best flavor.
- 1/2 cup sugar Adjust based on taste preference.
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen) If using frozen, do not thaw.
- Zest of 1 lemon
- 2 tablespoons lemon juice
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with whole wheat if desired.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough starter, sugar, oil, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries, lemon zest, and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.