Lemon Blueberry Sourdough Bread (easy discard recipe)
This lemon blueberry sourdough bread has the perfect blend of flavors. With its irresistible cake-like texture and effortless preparation, it's a treat you'll find yourself returning to time and again.
Servings:
1
loaf
Equipment
- 1 9x5 inch loaf pan
- Mixing bowls
- Food scale/measuring spoons
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 150 grams (3/4 cup) sugar
- zest of 1 small lemon
- 100 grams (1/2 cup) sourdough discard (room temperature )
- 2 large eggs (room temperature )
- 120 grams (1/2 cup) plain Greek yogurt (full-fat preferred )
- 80 grams (1/3rd cup) avocado oil
- 60 grams (1/4 cup) milk
- 1 teaspoon vanilla extract
Inclusions
- 200 grams (1 & 1/3rd cup) fresh blueberries
- 1 tablespoon flour (to toss with the blueberries, prevents sinking)
Crumble Topping
- 28 grams (2 tablespoons) unsalted butter (melted & cooled)
- 30 grams (2 tablespoons) brown sugar
- 25-30 grams (3 tablespoons) flour
Simple lemon glaze
- 125 grams (1 cup) powdered sugar
- 15 grams (1 tablespoon) lemon juice
Instructions
-
Preheat the oven to 350 degrees F and grease your loaf pan or line it with parchment paper for easy removal.
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In a mixing bowl, combine the sugar and lemon zest. Use your fingertips to gently rub the zest into the sugar until it feels slightly damp and smells fragrant—this helps release the oils and brings out the best lemon flavor.
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Next, add the sourdough discard, eggs, Greek yogurt, oil, milk, and vanilla extract and whisk until combined.
-
Toss the blueberries in 1 tablespoon of flour and set aside.
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In a separate bowl mix together the flour, baking powder, and salt.
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Fold the dry ingredients into the wet until just combined and then fold in the blueberries. Avoid over-mixing to prevent a tough, dry bread.
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Pour the batter into the loaf pan and set aside to make the crumble.
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How to make the crumble: mix the melted cooled butter, sugar, & flour until crumbly. If it is too wet, add a little more flour. The crumble can be chilled until ready to use as well.
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Sprinkle the crumble over the batter and bake for 50-60 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Tent with foil halfway through if browning to quickly.
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Optional: Whisk together powdered sugar and lemon juice to make a simple glaze, then drizzle it over the blueberry lemon sourdough bread for a sweet finishing touch. Slice and enjoy!
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Storage: Store the blueberry lemon sourdough bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Notes
Sourdough discard: Use a sourdough discard that is no more than a week old to avoid a sour taste.
Can I use frozen blueberries? Yes, add them straight from the freezer without thawing. Thawed berries release extra moisture and can discolor the batter, and the loaf may need a few additional minutes to finish baking.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
