Lemon Blueberry Sourdough Quick Bread
Looking for a delightful baking project that combines fresh flavors and simplicity? This lemon blueberry sourdough quick bread is the answer! Bursting with zesty lemon and sweet blueberries, this treat is perfect for breakfast, snacks, or dessert. Made in just one bowl, it’s an easy-to-follow recipe that uses sourdough starter, making it a fantastic way to use up any leftover starter you have. Whether enjoyed fresh from the oven or as part of meal prep throughout the week, this quick bread is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 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 coconut oil)
- 2 eggs (or egg substitute like applesauce)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the sourdough starter, milk, melted butter, eggs, and vanilla extract.
- Add sugar and flour with lemon zest; stir gently until just combined.
- Fold in blueberries carefully to avoid breaking them.
- Pour the batter into a greased loaf pan and spread evenly.
- Bake for 40–45 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg