Sourdough Blueberry Lemon Quick Bread
A comforting quick bread combining the tang of sourdough with bright lemon zest and juicy blueberries, perfect for breakfast or dessert.
Ingredients
Wet Ingredients
- 1 cup active sourdough starter (100% hydration) The tangy backbone of this loaf.
- 1/2 cup unsalted butter, softened For richness and a tender crumb. Substitute with coconut oil for dairy-free.
- 3/4 cup granulated sugar Balances the lemon and starter. For a healthier option use coconut sugar or 1/2 cup maple syrup (reduce milk by 2 tablespoons).
- 2 large eggs, room temperature Add structure and silkiness.
- 1/2 cup milk (or non-dairy milk) Keeps the crumb moist.
- 1 teaspoon pure vanilla extract Rounds out the flavors.
- Zest of 2 lemons The bright, fragrant star.
- 2 tablespoons fresh lemon juice The bright, fragrant star.
Dry Ingredients
- 2 cups all-purpose flour You can swap 1/2 cup for whole wheat for a nuttier note.
- 2 teaspoons baking powder The leavening that makes this a quick bread.
- 1/2 teaspoon baking soda Works with the starter’s acidity.
- 1/2 teaspoon fine sea salt Enhances all flavors.
Add-ins
- 1 1/2 cups fresh or frozen blueberries Toss frozen berries in flour to prevent sinking.
Optional Glaze
- 1 cup powdered sugar For a glossy finish, with 1 to 2 tablespoons lemon juice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
- In a large bowl, cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the sourdough starter, milk, vanilla, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet until just combined — do not overmix. Fold in the blueberries with a light hand so they remain whole and juicy.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra blueberries and a whisper of sugar on top for sparkle.
Baking
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean and the top is golden. If the top browns too quickly, tent with foil.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the lemon glaze over the cooled loaf for a glossy, bright finish.
Notes
For a festive meal, add a tablespoon of poppy seeds to the batter for a classic flavor pairing with lemon. Swap in raspberries for blueberries for a tart, colorful twist. Make it healthier by replacing 1/3 cup of sugar with mashed banana and using whole wheat flour. To turn leftovers into a cozy weekend treat, make a warm pudding or French toast casserole using stale slices.