Sourdough Discard Lemon Blueberry Quick Bread Recipe

Sourdough Discard Lemon Blueberry Quick Bread Recipe

from idiesfarm.com
70 min

This sourdough discard lemon blueberry quick bread recipe has an amazing sweetness from the added blueberries, that is balanced with the tanginess of the lemons.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon rind
  • 1 cup sourdough starter discard (or active starter)
  • 3/4 cup light or dark brown sugar (to be mixed with wet ingredients)
  • 1/2 cup melted butter or melted coconut oil
  • 2 large eggs
  • 2 Tablespoons juice from a lemon
  • 1/4 cup milk
  • 1 cup blueberries
  • 1/4 cup powdered sugar
  • 1 Tablespoon lemon juice

Directions

  1. 1

    Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.

  2. 2

    Begin the batter 16-18 hours before you plan to bake the sourdough discard lemon blueberry. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.

  3. 3

    The next morning, after the final rise, preheat your oven to 350°F (175°C).