Tag: blueberry recipes

Sourdough Blueberry Lemon Loaf

Categories Recipes2 Comments on 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

Blueberry Lemon Loaf

Categories Desserts8 Comments on Blueberry Lemon Loaf

HAPPY BIRTHDAY TO ME!

I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Salt
  • 1/3 Cup Unsalted Butter, melted
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 TSP Vanilla Extract
  • 2 TSP Grated Lemon Zest
  • 2 TSBP Lemon Juice
  • 1/2 Cup Milk
  • 1 Cup Blueberries, I like using fresh but you can always use frozen
  • 1 TBSP All Purpose Flour

Glaze:

  • 2 TSBP Butter, melted
  • 1/2 Cup Powdered Sugar
  • 2 TSBP Lemon Juice
  • 1/2 TSP Vanilla Extract

Let’s Get Baking

Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly

In a medium bowl, sift together the flour + baking powder + salt and set aside.

In the mixing bowl, whisk together the melted butter + eggs + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.

With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.

Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.

Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.

Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.

I hope you enjoy this DELICIOUS transition into spring!

Made with Love,

Hannah