Lemon Blueberry Sourdough Bread
Lemon blueberry sourdough bread with lemon glaze is full of fresh blueberries and lemon for a bright and refreshing quick bread.
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Equipment
- 9x5 baking loaf pan
- mixing bowl
- kitchen scale
- citrus zester
- parchment paper optional
Ingredients
Wet Ingredients
- 125 g melted butter ½ cup/1 stick
- 150 g brown sugar ¾ cup
- 2 large eggs
- 125 g sourdough starter discard ½ cup
- 2 tbsp lemon juice roughly 1 medium lemon
- 1 medium lemon zest
- 180 g sour cream ¾ cup
Dry Ingredients
- 312 g all-purpose flour 2½ cups
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup blueberries
Glaze
- 28 g powdered sugar ¼ cup
- 1 tbsp lemon juice
Instructions
Prepare
- Line a 9 X 5 bread loaf pan with a piece of parchment paper.
- Preheat oven to 350°F/175°C.
Mixing Lemon Blueberry Sourdough Bread - Same Day Method
- Add 113 g (1/2 cup) melted butter and 150 g (3/4 cup) brown sugar in a large mixing bowl and combine.
- In the same bowl, add the lemon zest of one medium-sized lemon, 2 tbsp of lemon juice, 180 g (3/4 cup) sour cream, 2 large eggs, and 125 g (1/2 cup) sourdough discard, and mix it all together with a Danish dough whisk or wooden spoon.
- Add 312 g (2 1/2 cups) flour, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp baking powder to a medium bowl and whisk to combine.
- Add the dry ingredients to the large bowl of wet ingredients and fold until just combined, making sure to scrap the bottom and sides of the bowl.
- Toss 1 cup of blueberries with a tablespoon of flour to coat the blueberries before adding them to the batter, and gently fold in.
Bake
- Spoon the lemon blueberry sourdough batter into the prepared loaf pan and spread evenly.
- Next, sprinkle the remaining blueberries over the top of the batter and place in the oven.
- Bake for 55-65 minutes. The top of the bread will be golden brown and the center will spring back when touched.
Cool and Glaze
- Remove the sourdough lemon blueberry bread from the oven and let it rest in the pan for 10 minutes. Lift the bread onto a wire rack to finish cooling.
- To create the lemon glaze, combine 28 g (1/4 cup) powdered sugar and 1 tbsp lemon juice in a small bowl. Mix it until all of the clumps of powdered sugar dissolve. Then, drizzle the top of the loaf with the lemon glaze.
Long-Ferment Method
- Mix the lemon blueberry sourdough bread as directed in the 'Same Day Method' above. Instead of adding the batter to the prepared pan, cover the bowl and leave it at room temperature for an hour.
- After one hour, move to the refrigerator to long ferment. (I like to store in the fridge overnight and bake fresh in the morning.)
- The next day, preheat the oven to 350°F/175°C.
- Spoon the batter into the prepared pan and spread evenly. The dough will be cold and a bit stiff.
- Bake for 60-70 minutes.
- Add the glaze, slice and enjoy!
Store
- Store sourdough lemon in an airtight container at room temperature for up to 4 days. Like most baked goods, blueberry lemon sourdough bread is best the day you bake it. The glaze will soften with time.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Use freshly fed sourdough discard for a light sourdough tang. The longer the bread ferments, the more intense the tangy flavor becomes.
Nutrition
Calories: 2328.8kcalCarbohydrates: 427.4gProtein: 49.6gFat: 47.6gSaturated Fat: 21.8gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 12.2gTrans Fat: 0.04gCholesterol: 478.2mgSodium: 2928.6mgPotassium: 953.9mgFiber: 9.2gSugar: 181.6gVitamin A: 1667.1IUVitamin C: 26.8mgCalcium: 655.9mgIron: 18mg
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