Blueberry Sourdough Quick Bread (Print Version)
# Ingredients:
→ Batter
01 -
1 cup white sugar
02 -
½ cup vegetable oil (or substitute with melted butter)
03 -
2 large eggs
04 -
1¾ cups all-purpose flour
05 -
2½ teaspoons baking powder
06 -
¾ teaspoon salt
07 -
¼ cup milk
08 -
¾ cup sourdough starter (unfed is fine)
09 -
1¾ cups fresh blueberries
10 -
Zest of 1 lemon (optional but highly recommended)
11 -
1 tablespoon lemon juice (optional)
→ Glaze
12 -
1 cup powdered sugar
13 -
2 tablespoons lemon juice
14 -
½ teaspoon lemon zest
15 -
1 tablespoon milk (adjust as needed for consistency)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray.
02 -
Whisk the flour, baking powder, and salt in a large mixing bowl until well combined.
03 -
In another bowl, beat the sugar, oil (or melted butter), and eggs until smooth.
04 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Stir in the sourdough starter until fully incorporated.
05 -
Gently fold in the blueberries, lemon zest, and lemon juice (if using). Be careful not to overmix.
06 -
Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, rotating halfway through, until a toothpick comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to wire rack.
07 -
While bread cools, whisk together powdered sugar, lemon juice, lemon zest, and milk in a small bowl. Adjust consistency as needed.
08 -
Once bread is fully cooled, drizzle the lemon glaze over the top. Allow glaze to set for 10-15 minutes before slicing.
# Notes:
01 -
Unfed sourdough starter works perfectly
02 -
For frozen blueberries, use without thawing and toss with a tablespoon of flour
03 -
The lemon zest enhances the flavor significantly
04 -
Can be stored at room temperature for 2-3 days