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Sourdough Blueberry Lemon Quick Bread

A delicious and easy quick bread made with sourdough starter, fresh blueberries, and zesty lemon, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g

Notes

Best served warm or at room temperature. Pairs well with coffee or tea. For added texture, nuts like walnuts or pecans can be added.
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