Blueberry Lemon Amish Friendship Bread
Indulge in the irresistible fusion of tangy lemon and juicy blueberries in this authentic Blueberry Lemon Amish Friendship Bread—a classic, shareable treat perfect for any occasion.
Servings: 2 loaves
Equipment
- Food scale & measuring cups & spoons
- Mixing bowls
- 2 8x4 inch loaf pans
Ingredients
For the Amish Friendship Sourdough Starter
- 20 grams active sourdough starter
- 20 grams sugar
- 100 grams milk
- 100 grams all-purpose flour
For the Blueberry Lemon Amish Friendship Bread
- 200 grams (1 cup) Amish sourdough starter from above
- 226 grams (1 cup) melted unsalted butter slightly cooled
- 120 grams (1/2 cup) milk warmed & slightly cooled
- 200 grams (1 cup) sugar
- 3 large eggs room temperature
- 5 grams (1 teaspoon) vanilla extract
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons lemon zest grated
- 250 grams (2 cups) all-purpose flour plus 1 tablespoon for coating the berries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries fresh, frozen, or freeze-dried see notes for preparation
Instructions
Make the Amish friendship sourdough starter
- The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning
- Preheat the oven to 325 degrees F and Grease two 8×4-inch loaf pans. Optional: sprinkle a little sugar in each pan.
- To start, combine the sugar and grated lemon zest in a bowl, gently rubbing them together with your fingers or a spoon. This step helps release the fragrant oils from the zest, infusing the sugar with a bright, citrus flavor that will elevate the bread.
- In a small saucepan warm the milk and butter until the butter melts. Set aside to cool.
- In a mixing bowl whisk together the flour, salt, baking soda, and baking powder.
- If using frozen blueberries thaw them completely before using and gently pat them dry to remove any additional moisture. Tip: to thaw frozen blueberries quickly place them in a bag and submerge in room temperature water. Skip this step if using fresh blueberries.
- Place the blueberries in a bowl with a tablespoon of flour and mix to ensure the berries are coated. This step can be skipped if using freeze dried blueberries.
- Add the milk and butter mixture to the sugar and lemon zest and whisk in the Amish starter until combined.
- Next, add the eggs, freshly squeezed lemon juice, and vanilla extract and whisk until combined.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to over-mix.
- Lastly, gently fold in the blueberries and mix just until combined.
- Pour the batter evenly into the two prepared pans and sprinkle some coarse sugar over top (optional).
- Bake at 325°F (165°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely in the pan (45-60 min) before transferring to a wire rack.
Topping & Storage
- Blueberry Lemon Amish Friendship Bread is lovely on its own but does well with a dusting of powdered sugar or a simple lemon glaze (1 cup powdered sugar & 2 tablespoons lemon juice).
- Once the bread has cooled completely, wrap it tightly in plastic wrap, or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
Notes
Baker’s schedule: Make the Amish friendship sourdough starter the evening before you make the bread.
Fresh, frozen, or freeze-dried blueberries can be used for this recipe, but here is how each version needs to be prepared for optimal results.
Fresh Blueberries
Preparation: Gently rinse and pat dry before folding them into the batter. Tips: Fresh blueberries can be delicate, so avoid over mixing to prevent them from breaking apart. Tossing them in a bit of flour can help distribute them evenly and minimize sinking.Frozen Blueberries
Preparation: Thaw the blueberries completely and gently pat them dry with paper towels to remove excess moisture. Tips: Toss the thawed and dried blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed without adding extra liquid to the bread.Freeze-Dried Blueberries
Preparation: Crush them lightly or use as they are, depending on your texture preference. Tips: Mix freeze-dried blueberries directly into the batter or crumble them on top for a vibrant blueberry flavor without extra moisture.