Sourdough Blueberry Lemon Blueberry Bread
A delicious blend of tangy sourdough, fresh blueberries, and zesty lemon in a moist, easy-to-make bread. Perfect for breakfast, snacks, or a sweet treat!
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spoon or spatula
- Parchment paper or greasing spray (optional)
Ingredients
- 1 cup sourdough starter active and bubbly
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 1/2 cups fresh blueberries dusted with flour to prevent sinking
Instructions
- Preheat oven: Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, combine the sourdough starter, egg, vegetable oil, milk, lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
- Add blueberries: Gently fold in the blueberries, being careful not to crush them.
- Bake: Pour the batter into the loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
torage: Keep at room temperature for 2-3 days. For longer storage, wrap and freeze for up to 3 months.
Variations: Add a glaze with powdered sugar and lemon juice for extra sweetness or use other fruits like raspberries or blackberries.
Tip: If using frozen blueberries, don’t thaw them to avoid staining the batter.
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