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Lemon Blueberry Sourdough Bread

Lemon Blueberry Sourdough Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (190 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 g) sourdough discard
  • ¼ cup (60 ml) whole milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 ½ cups (200 g) fresh blueberries
  • 3 tbsp cold unsalted butter, diced
  • ⅓ cup (40 g) all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp lemon zest

Method
 

  1. Preheat oven to 350°F (180°C). Line a 9×5 loaf pan with parchment. Whisk melted butter, sugar, and eggs, then add vanilla, discard, milk, lemon juice, and zest.
  2. Whisk flour, baking powder, and salt in a separate bowl.
  3. Fold wet into dry until just combined, then gently fold in blueberries.
  4. Make crumble by rubbing cold butter into flour and sugar with your fingers, then mix in lemon zest. Scatter over the batter in the pan.
  5. Bake 50–55 minutes until golden and a toothpick comes out with moist crumbs. Cool in pan 15 minutes.
  6. Lift loaf out using parchment, cool on a rack until just warm, then slice.

Notes

If you use frozen blueberries, keep them frozen and toss with an extra teaspoon of flour before folding in. The loaf will need an extra 5 minutes of bake time.