Description
A comforting quick bread that combines tangy sourdough starter with bright lemon and juicy blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup active sourdough starter, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- Zest of 2 lemons and 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar with 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy lift-out.
- In a large bowl, whisk together the melted butter, sourdough starter, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet until just combined; do not overmix.
- Toss blueberries in a tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Notes
For a zestier kick, add 1/2 teaspoon of lemon extract. Use Greek yogurt instead of some butter for a lighter loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sourdough, quick bread, blueberry, lemon, dessert, breakfast