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Sourdough Blueberry Lemon Quick Bread

This Sourdough Blueberry Lemon Quick Bread is bright, tender, and just tart enough, made with leftover sourdough starter for a unique flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter (100% hydration) adds tang and lift; if yours is cold, let it come to room temperature.
  • 1/2 cup vegetable oil or melted coconut oil keeps the crumb tender; use olive oil for a more savory edge.
  • 2 large eggs, beaten bind and enrich the loaf.
  • 3/4 cup granulated sugar (or 1/2 cup honey) balances the tartness.
  • 1 teaspoon vanilla extract warms the citrus.
  • Zest of 2 lemons zest and juice the bright heart of the recipe.
  • 2 tablespoons fresh lemon juice
Dry Ingredients
  • 1 3/4 cups all-purpose flour (or 1 cup all-purpose + 3/4 cup whole wheat) gives structure.
  • 1 teaspoon baking powder for lift.
  • 1/2 teaspoon baking soda for lift.
  • 1/2 teaspoon fine sea salt enhances flavor.
Add-Ins
  • 1 cup fresh or frozen blueberries fold gently so they don’t bleed too much.
  • Optional 1/2 cup chopped toasted almonds or walnuts for crunch and warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
  2. In a large bowl, whisk together the sourdough starter, oil, beaten eggs, and sugar until smooth.
  3. Stir in vanilla, lemon zest, and lemon juice.
  4. In a separate bowl, sift or whisk the flour, baking powder, baking soda, and salt.
  5. Fold the dry ingredients into the wet mixture until just combined — do not overmix.
  6. Gently fold in blueberries and optional nuts.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Sprinkle a tiny bit of sugar or lemon zest on top for sparkle.
Baking
  1. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or at room temperature.

Notes

To make it gluten-free, swap the flour for a 1-to-1 gluten-free blend and add 1/2 teaspoon xanthan gum. For a lighter loaf, replace half the oil with unsweetened applesauce.