Sourdough Discard Lemon Blueberry Quick Bread
A delightful way to use leftover sourdough starter, this moist and flavorful quick bread combines tangy lemon with sweet blueberries, perfect for any time of day.
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.
Notes
This quick bread pairs well with coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.