Sourdough Discard Blueberry and Lemon Quick Bread

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Delicious sourdough discard blueberry and lemon quick bread on a wooden table
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Why Make This Recipe

Sourdough Discard Blueberry and Lemon Quick Bread is a delicious way to use up sourdough discard while creating a moist and flavorful treat. It’s perfect for breakfast, a snack, or dessert. The combination of sweet blueberries and zesty lemon brings a refreshing taste, making it a favorite for everyone. Plus, it’s quick and easy to make, making it a great choice for both novice and experienced bakers.

How to Make Sourdough Discard Blueberry and Lemon Quick Bread

Ingredients:

  1. 1.5 cups flour (187 grams)
  2. 2/3 cup sugar (133 grams)
  3. 1/3 cup coconut oil (73 grams)
  4. 1/2 cup whole milk (122 grams)
  5. 1 large egg (about 50 grams)
  6. 2 teaspoons baking powder
  7. 2/3 cup sourdough discard (157 grams)
  8. 0.5 teaspoon salt
  9. 3 tablespoons lemon juice
  10. 1.5 cups blueberries (222 grams)

Directions:

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. Mix them well.
  3. In a separate bowl, combine the wet ingredients: coconut oil, whole milk, egg, sourdough discard, and lemon juice. Use a hand mixer to mix for about 3 minutes to achieve a slightly fluffy texture.
  4. Gradually add the dry ingredients to the wet mixture, stirring as you go, until combined into a batter that is slightly thinner than muffin batter.
  5. Prepare the blueberries by lightly coating them in some of the flour mixture to prevent clumping.
  6. Fold the blueberries into the batter gently with a silicone spatula.
  7. Line a loaf pan with parchment paper and pour the batter in, smoothing the top.
  8. Bake for 55 to 70 minutes until the top is golden brown.
  9. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Sourdough Discard Blueberry and Lemon Quick Bread

How to Serve Sourdough Discard Blueberry and Lemon Quick Bread

This quick bread is best served warm or at room temperature. You can enjoy it plain or spread with a bit of butter. It pairs nicely with tea or coffee for a lovely afternoon snack.

How to Store Sourdough Discard Blueberry and Lemon Quick Bread

To store your quick bread, wrap it tightly in plastic wrap or foil, and keep it at room temperature for up to 3 days. For longer storage, you can put it in the refrigerator for up to a week or freeze it for up to 3 months. Just be sure to slice it before freezing so you can take out individual pieces as needed.

Tips to Make Sourdough Discard Blueberry and Lemon Quick Bread

  1. Make sure your sourdough discard is at room temperature for better mixing.
  2. Don’t skip the step of dusting the blueberries with flour; this helps them distribute evenly throughout the batter.
  3. Monitor baking time closely as ovens may vary. Check for doneness using a toothpick inserted in the center; it should come out clean.

Variation

To switch things up, you can substitute half of the blueberries with raspberries for a different flavor. You can also add a teaspoon of vanilla extract to the wet ingredients for a hint of sweetness.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. There’s no need to thaw them; just fold them gently into the batter when ready.

2. What can I replace coconut oil with?
You can replace coconut oil with vegetable oil, melted butter, or even unsweetened applesauce for a healthier twist.

3. Is this recipe suitable for gluten-free baking?
Yes! You can use a gluten-free flour blend in place of regular flour to make this recipe gluten-free. Just be sure to check the ingredients to ensure they are suitable for your dietary needs.

Sourdough Discard Blueberry and Lemon Quick Bread

A delicious way to use sourdough discard, this moist quick bread combines sweet blueberries and zesty lemon, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups 1.5 cups flour All-purpose flour
  • 2/3 cup 2/3 cup sugar Granulated sugar
  • 2 teaspoons 2 teaspoons baking powder
  • 0.5 teaspoon 0.5 teaspoon salt

Wet Ingredients

  • 1/3 cup 1/3 cup coconut oil Melted coconut oil
  • 1/2 cup 1/2 cup whole milk
  • 1 large 1 large egg About 50 grams
  • 2/3 cup 2/3 cup sourdough discard Room temperature
  • 3 tablespoons 3 tablespoons lemon juice Freshly squeezed is best

Add-ins

  • 1.5 cups 1.5 cups blueberries Fresh or frozen

Instructions
 

Preparation

  • Preheat the oven to 350 degrees F (180 degrees C).
  • In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. Mix them well.
  • In a separate bowl, combine the wet ingredients: coconut oil, whole milk, egg, sourdough discard, and lemon juice. Use a hand mixer to mix for about 3 minutes to achieve a slightly fluffy texture.
  • Gradually add the dry ingredients to the wet mixture, stirring as you go, until combined into a batter that is slightly thinner than muffin batter.
  • Prepare the blueberries by lightly coating them in some of the flour mixture to prevent clumping.
  • Fold the blueberries into the batter gently with a silicone spatula.

Baking

  • Line a loaf pan with parchment paper and pour the batter in, smoothing the top.
  • Bake for 55 to 70 minutes until the top is golden brown.
  • Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Pairs nicely with tea or coffee. Wrap tightly for storage at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months. Make sure your sourdough discard is at room temperature for better mixing.
Keyword Blueberry Bread, Lemon Quick Bread, Quick Bread, Sourdough Discard, Sourdough Recipes