Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries for this sourdough discard lemon blueberry quick bread. However, make sure to add them directly from the freezer to avoid the batter turning purple. Frozen blueberries may also cause a slightly denser loaf, so fresh berries are always recommended when possible.

Can I make this bread without sourdough discard?

While sourdough discard is a key ingredient in this recipe, you can still make a similar loaf by substituting it with plain yogurt or buttermilk. The texture may vary slightly, but it will still be delicious and moist.

How do I know when the bread is done baking?

To check if the sourdough discard lemon blueberry quick bread is fully baked, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If there’s any wet batter, continue baking for a few more minutes.

Delicious Sourdough Discard Lemon Blueberry Quick Bread Recipe

Description

This sourdough discard lemon blueberry quick bread is a delightful way to use up leftover sourdough starter, creating a moist, flavorful loaf with a perfect balance of tangy sourdough, sweet blueberries, and fresh lemon zest. It’s a simple and quick recipe, ideal for breakfast, a snack, or even dessert. This recipe offers a great way to reduce food waste while enjoying a homemade treat that the whole family will love.

Ingredients

Scale

1 cup Sourdough Discard: Adds tanginess and moisture to the bread.
2 cups All-Purpose Flour: Provides structure and texture to the bread.
1 cup Sugar: Sweetens the bread and complements the tangy sourdough.
1 tsp Baking Soda: Helps the bread rise and become light and airy.
1/2 tsp Salt: Enhances the flavor and balances the sweetness.
2 Eggs: Adds moisture and structure to the bread.
1/2 cup Vegetable Oil: Keeps the bread moist and tender.
1 tsp Vanilla Extract: Adds a touch of warmth and depth to the flavor.
1 tbsp Lemon Zest: Brings a fresh, citrusy zing to the bread.
1 1/2 cups Fresh Blueberries: Provide a burst of sweetness and moisture.

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the sourdough discard, eggs, oil, vanilla extract, and lemon zest.
In another bowl, whisk together flour, sugar, baking soda, and salt.
Gradually fold the dry mixture into the wet ingredients. Be careful not to overmix.
Gently stir in the fresh blueberries. Try not to break them up too much.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

Don’t overmix the batter, as this can result in a dense loaf.
If using frozen blueberries, add them directly from the freezer to prevent the batter from turning purple.
Always check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg