Sourdough Blueberry Bread

5 from 1 vote

This sourdough blueberry bread is a quick bread loaded with fresh blueberries and a hint of lemon, and drizzled with a sweet lemon icing. It's a moist and flavorful sourdough discard bread that's easy to make!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Bread

Cuisine: American

Servings: slices

Calories: 242kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Bread:

1/4 cup unsalted butter melted and cooled slightly (52 grams)
1 cup granulated sugar (207 grams)
1 heaping tablespoon lemon zest 1 medium lemon
1/2 cup sourdough discard (145 grams)
1 1/2 teaspoons vanilla extract (5 grams)
2 large eggs room temperature
2 tablespoons lemon juice fresh squeezed (32 grams)
1 tablespoon whole milk room temperature (16 grams)
2 cups all-purpose flour spooned and leveled plus 1 1/2 tablespoons reserved (262 grams)
1 1/2 teaspoons baking powder (7 grams)
1/2 teaspoon fine sea salt (3 grams)
3/4 cup fresh blueberries (115 grams)

For the Icing:

1 cup powdered sugar (100 grams)
1 tablespoon lemon juice freshly squeezed (18 grams)
1/2 teaspoon milk (3 grams)

Instructions

Preheat your oven to 350 degrees F and prepare an 8.5" loaf pan. Lightly grease the loaf pan and line with parchment paper so that the sides of the parchment paper fold over the long sides of your pan. I use clips to hold it in place and remove them before baking. Set aside.
Melt the butter and set aside.
In a medium bowl mix together the granulated sugar and lemon zest so that the zest becomes infused into the sugar. Use a spatula to press the zest into the sugar.
Next, add the sourdough discard, vanilla, eggs, lemon juice, milk and melted butter to the bowl and whisk together until fully combined.
Sift together the flour, baking powder, and salt and add the wet ingredients. Mix together until just combined. Do not overmix.
In a small bowl, place the blueberries and the reserved 1 1/2 tablespoons of all-purpose flour. Gently stir the blueberries around to make sure that each is coated in flour.
Gently fold in the flour covered blueberries. Let the batter sit for a few minutes so that it can thicken up a little.
Pour the loaf batter into your prepared loaf pan and spread evenly in the pan. I like to add a few additional blueberries to the top of the loaf before placing it in the oven.
Bake for 60 to 70 minutes or until a toothpick placed in the center comes out clean. I begin checking my loaf after 55 minutes. If your loaf starts to look too brown but is not completely baked though, loosely top the loaf with aluminum foil to prevent the top of your bread from getting too brown.
Let the loaf cool in the pan for 20 minutes and then remove from the pan and allow it to cool completely on a wire cooling rack.
Once the loaf is completely cooled, prepare the lemon glaze.
In a small bowl, whisk together the powdered sugar, lemon juice, and milk. If you would like a thinner icing add more milk an 1/8 teaspoon at a time.
Pour or drizzle the icing on the completely cooled bread.
Optional: garnish with fresh blueberries and lemon zest on top of the icing.

Notes

Store sourdough blueberry bread wrapped in plastic wrap (or beeswax wrap) and in an airtight container on the counter for up to 3 days. For longer storage, wrap in plastic wrap and place in an airtight freezer safe container or resealable plastic bag for up to 3 months. To make thawing easier, slice loaf before freezing.

The loaf pan dimensions used are: 4.5"D x 8.5"W x 2.75"H

Tips:

If you don't have fresh blueberries, you can substitute frozen blueberries. Be sure to coat the frozen blueberries in flour and make sure to put them into your batter frozen and not thawed.

Be sure to remove the bread from the pan to cool on a wire cooling rack. This will prevent the bottom and sides of the bread from becoming soggy.

Nutrition