Sourdough Discard Lemon Blueberry Quick Bread
This Sourdough Discard Lemon Blueberry Quick Bread is soft, moist, and bursting with juicy blueberries and bright lemon flavor. Made with baking powder and soda instead of yeast, it delivers a cake-like crumb while using a full cup of sourdough discard for added tang and depth.
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9x5-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1 cup sourdough starter discard
- 3/4 cup brown sugar
- 1/2 cup butter, melted (or coconut oil)
- 2 large eggs
- 2 Tbsp fresh lemon juice
- 1/4 cup milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk together sourdough discard, brown sugar, melted butter, eggs, milk, and lemon juice until smooth.
- Add the wet ingredients to the dry ingredients and gently fold together until just combined. Fold in the blueberries.
- Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This recipe can be baked immediately or long-fermented in the refrigerator to enhance digestibility and flavor. Avoid overmixing to keep the crumb tender.