What does sourdough discard do for quick bread?

Sourdough discard adds a subtle tangy flavor and contributes to a softer, more moist texture in quick bread. It also helps to enhance browning.

Can I use frozen blueberries in sourdough quick bread?

Yes, you can use frozen blueberries. However, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom and bleeding color. Do not thaw the berries first.

How do I store sourdough blueberry lemon quick bread?

Allow the bread to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. You can store it at room temperature for 2-3 days or in the refrigerator for up to a week.

Can I freeze sourdough blueberry lemon bread?

Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months.

Sourdough Blueberry Lemon Quick Bread: 5 Easy, Proven Secrets

Name: Sourdough Blueberry Lemon Quick Bread: Easiest Foolproof Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup sourdough discard, unfed; 1/2 cup milk; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

Description

This Sourdough Blueberry Lemon Quick Bread is a symphony of flavors, combining tangy sourdough discard, juicy blueberries, and zesty lemon into a simple, comforting loaf.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup sourdough discard, unfed
1/2 cup milk
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sourdough discard, lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Cuisine: American

Nutrition

Calories: 280
Sugar: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg