Description
A delicious quick bread blending the tanginess of sourdough with the freshness of blueberries and bright notes of lemon.
Ingredients
Scale
- 1 cup sourdough starter discard
- 1 cup gluten-free flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Combine the sourdough starter discard, gluten-free flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
- Whisk together the milk, oil, lemon zest, and lemon juice in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
Serve with butter or cream cheese; excellent with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough, quick bread, blueberry, lemon, brunch