Sourdough Blueberry Bread Recipe
Baking brings me so much joy, especially when it involves blueberries—a breakfast favorite that fills me with nostalgia. Today, I’m thrilled to share an irresistible recipe for a Sourdough Blueberry Loaf. This delightful treat combines the comforting flavors of your classic blueberry bread mixed with tangy sourdough, perfect balance of sweet and savory.
Sourdough Blueberry Bread
Ingredients:
Batter:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup softened butter
- 1/2 cup sourdough discard
- 1 teaspoon vanilla extract
- 1/4 cup oil (such as vegetable or coconut oil)
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat and Prepare: Preheat your oven to 350 F .
- Grease a bread loaf pan with butter or non-stick cooking spray.
- Mix Dry Ingredients:I n a mixing bowl, combine the flour, baking powder, salt, and brown sugar. Set aside.
- Combine Wet Ingredients: In another bowl, mix together the softened butter, sourdough discard, vanilla extract, oil, and lemon juice until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter into the prepared bread loaf pan, spreading it out evenly.
- Cold Ferment (Optional): At this point, you have the option to let the batter cold ferment in the fridge for a few hours or overnight.
- Bake: If you choose not to cold ferment, bake the bread immediately at 350 F for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the bread is baking, prepare the glaze by mixing together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the Bread: Once the bread is baked and cooled for a few minutes, drizzle the glaze over the top of the bread.
- Serve and Enjoy: Allow the bread to cool completely in the pan before slicing.
- Slice and serve the sourdough blueberry bread as a delicious breakfast treat or snack. It’s delicious either way!
Embracing Nourishing Moments
As a moms striving to provide healthier options for my family, it’s important to cherish the moments like this sourdough blueberry bread. Whether enjoyed as a special breakfast treat or an afternoon pick-me-up, this recipe serves as a reminder of the power of simple pleasures.
To all the moms out there seeking to do better for your kids while navigating your own food preferences – I see you. I invite you to join me in savoring these moments that come with each slice of homemade goodness. Happy baking! 🫐🍋