Perfect for those “What do I do with leftover sourdough discard?” moments, this sourdough quick bread brings a fun twist of blueberries and lemon zest, turning it into a dessert-like treat that will surely impress.
This Lemon Blueberry Bread offers a refreshing, moist texture with just the right touch of richness, striking a perfect balance in flavors.
– flour – sugar – coconut oil – whole milk – egg
Start by combining all the dry ingredients in a large bowl. Ensure the baking powder is well mixed and evenly distributed throughout the flour.
In a separate bowl, mix all the wet ingredients together. Gradually add the dry ingredients to the wet mixture, mixing as you go.
In a small bowl, prepare your blueberries straight from the freezer. Lightly coat them in a bit of the flour mixture to prevent them from clumping together.
Carefully fold in the blueberries. The best way to do this is using a silicone spatula. As you mix, you’ll see the blueberries begin to release their juice, tinting the batter.
Take a loaf pan and line it with a piece of parchment paper. Pour in the batter and smooth out the top of the batter for an even surface.