Blueberry sourdough bread
This blueberry sourdough bread is super easy to make. You make this quick bread with sourdough discard instead of an active starter, so you can make it in less than an hour!
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Ingredients
For the blueberry sourdough bread
- 2 cups flour 250 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar 200 grams
- 2 eggs
- 1 stick butter 113 grams, melted
- 2 tablespoons vegetable oil
- 1/2 cup sourdough discard 100 grams
- 1/2 cup milk 120 ml
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups blueberries 200 grams
For the lemon glaze
- 1/2 cup powdered sugar
- 1/2 tablespoon lemon juice
For the crumb topping
- 1/2 cup flour 80 grams
- 3 tablespoons butter
- 4 tablespoons sugar
Instructions
How to make the blueberry sourdough bread batter
- Preheat your oven to 350 F (180 C) and grease your cake ti
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients until combined and our them into the dry mixture.
- Mix until just combined, and fold in the blueberries. To prevent them from ending up at the bottom of your bread, you can coat them with flour.
- Transfer the batter to a cake tin.
How to make the crumble topping
- Add all the ingredients for the crumb topping into a small bowl and rub it together with cold fingers until it resembles bread crumbs.
- Divide the crumbs over the batter and bake your blueberry sourdough bread in the center of the oven for 55-60 minutes.
- Let it cool completely before adding the glaze.
How to make the lemon glaze
- Add the powdered sugar to a small bowl and add the lemon juice a few drops at a time.
- Once your lemon glaze has the right consistency, drizzle it over your blueberry sourdough bread and let it set before cutting the bread into slices.
Servings: 12 portions
