Sourdough Blueberry Lemon Quick Bread

Looking for a simple yet delightful recipe? Try this Sourdough Blueberry Lemon Quick Bread! It’s perfect for busy home cooks who want to whip up something delicious without spending hours in the kitchen. This quick bread is moist, tangy, and bursting with fresh blueberries and zesty lemon flavors. Plus, it’s a fantastic way to use up your sourdough starter, whether it’s discard or active. You’ll love how easy it is to make!

Emma Hale Story

I remember my grandmother’s kitchen during summer. The air was filled with the sweet scent of freshly baked bread. She often made quick breads using whatever ingredients we had at hand. That’s why I cherish this Sourdough Blueberry Lemon Quick Bread recipe. It brings back those warm memories. It’s a lovely way to enjoy family time while baking. You can easily recreate these cherished moments in your own home with this simple recipe.

Why You’ll Love This Recipe

There are countless reasons to love this Sourdough Blueberry Lemon Quick Bread. First, it combines the tangy flavor of sourdough with the sweetness of blueberries and the brightness of lemon. This creates a unique taste that stands out. It’s also super easy to prepare, making it a favorite for busy afternoons. You can serve it for breakfast or as a snack, and it’s perfect for sharing with family and friends. Plus, it freezes well, so you can stock up for later. This recipe will surely bring smiles to everyone’s faces. Save it on Pinterest now, and make your kitchen the place to be!

Ingredients

1 cup sourdough starter (discard or active) – Use what you have on hand.
1/2 cup sugar – Adjust to taste for sweetness.
1/2 cup butter, melted – Make sure it’s cooled slightly before adding.
2 large eggs – Room temperature helps mix well.
1 tsp vanilla extract – Adds a lovely aroma.
1/2 cup milk – Can be whole or a plant-based alternative.
1 1/2 cups all-purpose flour – Spoon and level for accuracy.
1 tsp baking powder – Ensure it’s fresh for the best rise.
1/2 tsp baking soda – Works with the lemon juice for leavening.
1/4 tsp salt – Enhances the flavor.
1 cup fresh blueberries – Toss in a bit of flour to prevent sinking.
Zest of 1 lemon – For bright, fresh flavor.
Juice of 1 lemon – Adds tang and moisture.

How to Make Sourdough Blueberry Lemon Quick Bread

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine the sourdough starter, sugar, melted butter, eggs, vanilla extract, and milk until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed.
Carefully fold in the blueberries, lemon zest, and lemon juice.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve

This Sourdough Blueberry Lemon Quick Bread is delightful on its own. However, you can elevate it by serving it with a dollop of whipped cream or a smear of cream cheese. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also makes a lovely breakfast when toasted lightly and drizzled with honey. You can even slice it and serve it alongside fresh fruits for a refreshing brunch option. Get creative with your presentation, and enjoy sharing it with loved ones!

How to Perfect This Recipe

To make the best Sourdough Blueberry Lemon Quick Bread, freshness is key. Use fresh blueberries and high-quality ingredients for maximum flavor. Make sure your baking powder and baking soda are fresh for a good rise. For added moisture, you can substitute part of the milk with plain yogurt or sour cream. This will enhance the texture. Remember to fold the blueberries gently to avoid crushing them. Lastly, don’t overmix the batter; it should be thick but still slightly lumpy.

Common Mistakes

Overmixing the batter: This can lead to a tough bread. Mix just until combined.
Using stale ingredients: Check your baking powder and soda. Old ingredients won’t rise well.
Not greasing the pan sufficiently: This could lead to sticking. Make sure it’s well-greased.

Storage and Reheating

To keep your Sourdough Blueberry Lemon Quick Bread fresh, store it in an airtight container at room temperature. It will stay good for about 3–5 days. If you want to keep it longer, slice the bread and wrap it tightly in plastic wrap, then store it in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw a slice at room temperature or pop it in the toaster for a few minutes until warmed.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can! Frozen blueberries work well, but do not thaw them before adding to the batter. This prevents the batter from turning blue.

How can I make this recipe vegan?
You can substitute eggs with flax eggs and use plant-based milk and butter. The results will still be delicious!

Can I add nuts to the bread?
Absolutely! Chopped walnuts or almonds would make a nice addition. Just fold them in with the blueberries.

What’s the best way to serve this bread?
Enjoy it plain, or top it with butter, cream cheese, or even lemon curd for extra flavor!

Conclusion

Give this Sourdough Blueberry Lemon Quick Bread a try! It’s an easy recipe that brings delicious flavors together. You’ll love how simple it is to make and how quickly it disappears. Enjoy the baking adventure!