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The Best Sourdough Discard Lemon Blueberry Quick Bread

Sourdough Discard Lemon Blueberry Quick Bread

A moist and tangy quick bread using sourdough discard, bursting with fresh blueberries and topped with a bright lemon glaze. No proofing required!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour plus 1 tsp for berries
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter melted and cooled
  • 2 Large eggs room temperature
  • 0.5 cup Sourdough discard unfed
  • 0.25 cup Sour cream or Greek yogurt
  • 2 tbsp Lemon zest
  • 1.5 cups Fresh blueberries
For the Glaze
  • 1 cup Powdered sugar
  • 2 tbsp Lemon juice

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Toss blueberries with 1 tsp flour.
  3. In a large bowl, rub lemon zest into sugar. Whisk in melted butter, eggs, discard, sour cream, and vanilla.
  4. Fold dry ingredients into wet until just combined, then gently fold in the blueberries.
  5. Pour batter into pan and bake for 55-65 minutes until a toothpick comes out clean.
  6. Cool for 10 minutes, then drizzle with a mixture of powdered sugar and lemon juice.

Notes

Toss your blueberries in a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom. Don't overmix the batter or the bread will be tough!