Description
A moist and flavorful sourdough blueberry quick bread perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup white sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup milk
- ¾ cup sourdough starter discard (unfed is fine)
- 1¾ cups fresh blueberries
- Zest of 1 lemon (optional, recommended)
- 1 tablespoon lemon juice (optional)
- Glaze: 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon milk (adjust for consistency)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch loaf pan.
- Whisk together flour, baking powder, and salt in a large bowl.
- In a separate bowl, beat sugar, oil (or melted butter), and eggs until smooth.
- Add dry ingredients to wet in batches, alternating with the milk. Mix just until combined. Stir in the sourdough discard.
- Gently fold in blueberries, lemon zest, and lemon juice. Avoid overmixing.
- Pour batter into the pan and smooth the top. Bake for 50–60 minutes, rotating halfway through, until a toothpick comes out with moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, zest, and milk until thick but pourable.
- Drizzle glaze over the fully cooled loaf. Let set for 10–15 minutes before slicing.
Notes
- Works beautifully with raspberries, blackberries, or diced strawberries.
- Use room temperature eggs and discard for best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough blueberry quick bread