sourdough discard blueberry bread
Delight in this moist and flavorful sourdough discard blueberry bread, perfect for using up starter discard while enjoying a lightly sweet, fruity treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter discard (unfed)
- 1/2 cup sugar
- 1/4 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
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the sourdough discard, sugar, oil, eggs, and vanilla extract until smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
- Gently fold in the blueberries and lemon zest if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, serve toasted slices with a smear of cream cheese or a drizzle of honey.
Find it online: https://auntyspices.com/sourdough-discard-blueberry-bread/