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I must have made this blueberry quick bread about twenty times last summer when my sourdough starter was at its peak and local blueberries were everywhere. Standing in my kitchen with yet another jar of discard and a basket of berries from the farmers market, I thought - why not combine them? That happy experiment led to this bread becoming our household staple. There's something magical about how the tangy sourdough complements those sweet-tart berries.
Last month, my neighbor brought over coffee specifically to hint that she was hoping I'd made "that blueberry bread." Sometimes the best recipes are the ones that friends request by name.
Essential Ingredients
- Sourdough Discard: Straight from the fridge is fine - no feeding required
- Fresh or Frozen Blueberries: Both work beautifully
- Lemon Zest and Juice: For that bright, citrusy complement to the berries
- Simple Vegetable Oil: Creates moisture that butter alone can't match
- The Right Size Pan: An 8.5 x 4.5 inch loaf pan ensures proper baking
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Creating Your Loaf
- Start by combining your wet ingredients - you don't even need a mixer, just a good whisk and some arm power.
- The Gentle Fold:
- When adding dry ingredients, mix just until combined. Overmixing is the enemy of tender quick bread.
- Berry Magic:
- Coat those berries in a little flour before adding them to the batter. This prevents them from sinking to the bottom during baking.
- The Simple Glaze:
- That tangy-sweet lemon glaze is optional but adds such a perfect finishing touch.
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Through countless breakfasts and afternoon coffee breaks, this quick bread has become my signature way to use sourdough discard. It proves that sometimes the most delicious recipes come from finding creative uses for ingredients we might otherwise waste.
Frequently Asked Questions
- → Can I use frozen blueberries?
- Yes, but don't thaw them first. Add them frozen and toss with a tablespoon of flour to prevent them from sinking.
- → Does the sourdough starter need to be active?
- No, unfed discard works perfectly for this recipe since it's a quick bread that uses baking powder for leavening.
- → Is the lemon necessary?
- While optional, the lemon zest and juice enhance the flavor by complementing both the tangy sourdough and sweet blueberries.
- → How do I store this bread?
- Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
- → Can I make this without the glaze?
- Yes, the bread is delicious even without the glaze, though the lemon glaze adds a nice sweet-tangy finish.