Lemon Blueberry Sourdough Breakfast Loaf
There’s nothing quite like the aroma of a freshly baked lemon blueberry sourdough breakfast loaf wafting through your kitchen. This delightful treat captures the essence of comfort with its soft, tangy bread infused with zesty lemon and studded with juicy blueberries. Perfect for lazy Sunday mornings or as an elegant centerpiece for brunch gatherings, each slice promises a burst of flavor that will transport you to a sunlit café. Whether enjoyed simply toasted with a pat of butter or dressed up with cream cheese, this loaf is sure to impress and create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Makes approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted butter (or plant-based alternative)
- 1 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, combine the active sourdough starter, sugar, milk, melted butter, vanilla extract, and lemon zest until well mixed.
- Gradually add the flour and salt, folding until no dry bits remain.
- Gently fold in the blueberries, ensuring they are evenly distributed without breaking.
- Cover the bowl and let the dough rise in a warm place for about 4–6 hours until doubled in size.
- After rising, gently deflate the dough and shape it into a loaf. Place it seam-side down in a greased loaf pan and let it rest for another 30 minutes.
- Preheat your oven to 350°F (180°C). Bake for 35–40 minutes or until golden brown and hollow-sounding when tapped.
- Allow to cool before slicing and serving.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg