Lemon Blueberry Sourdough Quick Bread
Experience the delightful fusion of tangy lemon and sweet blueberries with this easy-to-make lemon blueberry sourdough quick bread. Perfect for any occasion, this warm loaf fills your home with comforting aromas while inviting smiles at the breakfast table, during afternoon snacks, or as a charming dessert. The vibrant flavors and moist texture come from the unique combination of an active sourdough starter and fresh ingredients, making every slice a joyful treat. Whether enjoyed warm or at room temperature, this bread promises to create lasting memories around your dining table. Baking has never been this simple—let’s dive into making your new favorite quick bread!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active or discard)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk (or dairy-free alternative)
- 1/4 cup melted butter (or dairy-free alternative)
- 2 eggs (or egg substitute)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, whisk together the sourdough starter, milk, melted butter, eggs, and vanilla until smooth.
- Gradually fold in sugar, flour, and lemon zest until just combined; be careful not to overmix.
- Gently fold in the blueberries dusted with a bit of flour to prevent sinking.
- Pour the batter into a greased 8×4 inch loaf pan and level the top.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow it to cool on a rack before slicing.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg