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Sourdough Blueberry Lemon Loaf

Little House Big Barn
Print Recipe
Servings 2 loaves

Equipment

  • 2 loaf pans
  • 1 mixer either a stand mixer or electric hand mixer

Ingredients
  

Dry Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 TBSP olive oil
  • 2 eggs
  • ½ cup starter (discard or active)
  • ½ cup milk
  • 1 tsp vanilla
  • 1½ TBSP lemon zest
  • 2 TBSP lemon juice
  • 2 cups blueberries (fresh or frozen)

Frosting

  • 1 cup powder sugar
  • ¼ cup lemon juice (enough to make a thick glaze)

Instructions
 

  • Preheat your oven to 375°F. Grease 2 loaf pans.
  • In a medium bowl or stand mixer, whisk together the sourdough starter, sugar, eggs, melted butter, olive oil, milk, vanilla, lemon zest, and lemon juice until smooth.
  • In another bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix—this helps keep the loaf tender.
  • Toss the blueberries in a tablespoon of flour if you're using fresh blueberries (this keeps them from sinking to the bottom) and gently fold them into the batter. If you're using frozen blueberries you can mix them in without the flour. They work just as well as the fresh berries.
  • Pour the batter into your prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then you'll frost it by mixing powdered sugar and lemon juice to make a thick glaze. Slice once it’s cool enough to handle

Notes

Tips for Success

  • Use discard or active starter – Either one works, but discard adds a nice subtle tang without affecting the rise too much.
  • Frozen blueberries? – No problem. Just use them straight from the freezer and add a minute or two to the baking time.
  • Want extra lemon flavor? – Add a little lemon glaze by mixing powdered sugar with a bit of lemon juice and drizzling it over the cooled loaf.
 

Nutritional Information:

Total for the Whole Recipe (2 Loaves):

  • Calories: 3,398
  • Carbs: 541.8 g
  • Fat: 121.7 g
  • Protein: 46 g
 

Per Loaf :

  • Calories: 1,699
  • Carbs: 270.9 g
  • Fat: 60.85 g
  • Protein: 23 g