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sourdough discard blueberry bread

Delicious homemade sourdough discard blueberry bread
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This moist and flavorful sourdough discard blueberry bread is a perfect way to use up starter discard while enjoying a delicious, fruity treat.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the blueberries, lemon zest, and lemon juice (if using).
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Notes

For an extra touch, serve toasted with a smear of butter or cream cheese. You can also sprinkle some coarse sugar on top before baking for a crunchy crust.

Find it online: https://seasonedrecipe.com/sourdough-discard-blueberry-bread/