Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter, and line it with parchment paper, leaving a 1-inch overhang for easy removal.
- In a large mixing bowl, combine the granulated sugar and the zest of 2 lemons. Use your fingers to rub the zest into the sugar for about 2 minutes to release the lemon's essential oils.
- Whisk the melted butter, eggs, sourdough discard, and lemon juice into the lemon-sugar mixture until pale and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Toss the blueberries in a tablespoon of flour (to prevent them from sinking) and gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Smooth the top, and bake for 55–65 minutes or until a toothpick comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 15 minutes before lifting it out using the parchment sling and transferring it to a wire rack to cool completely.
Notes
This quick bread utilizes the acidity of sourdough discard to create a tender, flavorful loaf that's perfect for any brunch or snack time. The lemon and blueberry combo adds freshness, and the sourdough lends an extra layer of complexity that traditional quick breads simply can’t achieve.
