Description
Fresh, tangy, and bursting with juicy berries, this Lemon Blueberry Sourdough loaf tastes like sunshine in every slice. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1 cup fresh blueberries
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp flour for coating blueberries
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix butter, sugar, eggs, milk, lemon juice, zest, vanilla, and sourdough discard.
- Fold dry ingredients into wet ingredients until just combined.
- Toss blueberries in flour and gently fold into the batter.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool before slicing and serve as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American