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.
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.