Why Make This Recipe
Sourdough Discard Lemon Blueberry Quick Bread is a delightful way to use leftover sourdough starter, turning what might be waste into a delicious treat. This quick bread is not only moist and flavorful but also easy to make. The combination of tangy lemon and sweet blueberries infuses every bite with joy, making it perfect for breakfast, snacks, or dessert. Plus, it’s a simple recipe that anyone can follow!
How to Make Sourdough Discard Lemon Blueberry Quick Bread
Ingredients:
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- Juice of 1 lemon
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the sourdough discard, sugar, oil, eggs, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the lemon zest, blueberries, and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Sourdough Discard Lemon Blueberry Quick Bread
This quick bread is delicious on its own, but you can also serve it with a spread of butter or cream cheese. It pairs well with coffee or tea, making it a great breakfast or afternoon snack option. Feel free to slice it and serve it warm for an even more delightful experience!
How to Store Sourdough Discard Lemon Blueberry Quick Bread
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze the bread. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the fridge or at room temperature when you’re ready to enjoy it again.
Tips to Make Sourdough Discard Lemon Blueberry Quick Bread
- Make sure your sourdough discard is at room temperature for best results.
- If using frozen blueberries, do not thaw them before adding to the batter. This will help prevent the batter from turning blue.
- Feel free to adjust the sugar level according to your taste preferences.
- Adding nuts like walnuts or pecans can give the bread a nice crunch.
Variation
You can customize this recipe by using different fruits such as raspberries, blackberries, or even apples. For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla.
FAQs
1. Can I use regular yogurt instead of sourdough discard?
Yes, you can substitute sourdough discard with yogurt for a similar texture, but the bread will have a different flavor.
2. What if I don’t have fresh blueberries?
Frozen blueberries work perfectly fine in this recipe. Just add them directly without thawing.
3. Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent for the best texture.
Sourdough Discard Lemon Blueberry Quick Bread
Ingredients
Wet Ingredients
- 1 cup sourdough discard Make sure it’s at room temperature
- 1/2 cup sugar Adjust according to taste preferences
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend if needed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
Add-ins
- 1 cup blueberries Fresh or frozen, do not thaw frozen blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the sourdough discard, sugar, oil, eggs, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the lemon zest, blueberries, and lemon juice.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.