Sourdough Blueberry Lemon Loaf

A friend recently requested a blueberry lemon loaf and I was more than happy to oblige as blueberry + lemon is the supreme combo. I have my tried and true recipe, however, I have been wanting to use my sourdough starter in more recipes and I figured this was the perfect opportunity. Shout out to Idie’s Farm for the guidance on how to make this recipe starter-friendly! I went with the long-fermented option because I wanted that tangy sourdough taste.

Ingredients

Dry Ingredients

• 2 Cups All Purpose Flour
• 1 TSP Baking Powder
• 1 TSP Baking Soda
• 1/2 TSP Salt
• Zest of 1 Lemon

Wet Ingredients

• 1 Cup Sourdough Discard or active starter
• 3/4 Cup Light or Dark Brown Sugar
• 1/2 Cup Melted Butter
• 2 Large Eggs
• Juice of 1 Lemon
• 1/4 Cup Milk
• 1 Cup Blueberries

Lemon Glaze

• 1/4 Cup Powdered Sugar
• 1 TBSP Lemon Juice

Let’s Get Cooking

Begin the batter 16-18 hours before you plan to bake!

In a large bowl whisk together 2 Cups All Purpose Flour + 1 TSP Baking Powder +1 TSP Baking soda 1/2 TSP Salt + Zest of 1 Lemon.

In another bowl combine 1 Cup Sourdough Discard or active starter + 3/4 Cup Light or Dark Brown Sugar+ 1/2 Cup Melted Butter+ 2 Large Eggs + Juice of 1 Lemon + 1/4 Cup Milk.

Add the wet ingredients to the dry and stir until the batter has just come together. Be aware to not over mix. Fold in the blueberries and cover with a damp towel or plastic wrap.

Allow to rise for 4-6 hours, I like to put mine in the oven with the light on. Place dough in the fridge for a second rise overnight or for 12 hrs.

The next day; preheat the oven to 350F.

Give the dough a few good stirs and then pour it into the prepared pan.

Bake for 55-65 minutes or until the toothpick comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool.

Combine the glaze ingredients and pour over the blueberry loaf.

Slice and enjoy!

Made with Love,
Hannah