The Best Blueberry Lemon Loaf, made with sourdough discard

As sourdough discard recipes become more and more popular, this sourdough discard blueberry lemon loaf is a fantastic way to put it to good use.

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Sourdough Discard

Not having to throw away and wasting the discard is a great feeling. Plus you will be getting some of the health benefits from the discard.

I used to hate it when I would go to feed my sourdough starter and had to throw away any excess. It felt like such a waste, but then found the world of discard recipes. It was like a whole new world of recipes opened up.

I have shared a few of my favourite recipes ideas, you can find it here. I hope it inspires you to go and try out some more discard recipes.

Tools needed

• Mixing bowl
• Electric mixer or stand mixer with beater attachments
• Wooden spoon or spatula
• Loaf tin
• Parchment paper

Ingredients for blueberry lemon loaf

• All purpose plain white flour, I haven’t tried cake flour for this recipe but I am sure that would work fine if that is what you have.
• Salted butter, you can also use unsalted if you prefer. It also needs to be room temperature
• Granulated sugar, cane sugar would also be a great option.
• Eggs, I always try to use free range eggs if I can.
• Vanilla extract.
• Milk. I use a 2% cows milk but oat, soy and cashew would all work really well.
• Sourdough discard. This does not need to be bubbly active starter.
• Baking powder and baking soda.
• Lemon, you need a real lemon for this recipe to use not just the juice but also the zest.
• Blueberries, fresh or frozen blueberries will work. Although I have found that the frozen berries tend to sink to the bottom in the batter. I don’t mind this but it is good to keep in mind.

How to make a blueberry lemon loaf

Preheat the oven to 365F, 185C Fan

Prep

Line The loaf tin with parchment paper, I find crumpling the paper first makes it a lot easier to fit into the tin.

In a mixing bowl add the butter and sugar. With the beater attachments cream together until they are light and fluffy.

Add in the eggs and vanilla extract. On a medium to low speed mix them in to full combine them into the butter and sugar.

You may need to scrape down the sides before adding the next ingredients.

In a small bowl add the flour, baking powder, baking soda along with a pinch of salt. Give this a good mix.

To the main mixing bowl add in the sourdough discard, milk, lemon zest and juice. Give it all a good mix on a medium speed.

Add in the flour mixture mix this in on a low speed until it is full incorporated.

To add the the blueberries you can either use the mixer on a low speed or mix them in by hand. Personally if the blueberries are frozen then adding them with the mixer is fine, as you are not defrosting them first. If your blueberries are fresh then I would mix them in by hand with a wooden spoon or spatula. Fresh berries are a lot more fragile than frozen.

Pour the cake batter into the lined loaf tin. The batter should spread out by it self it you wiggle or tap the tin. The batter should be evenly spread around the tin.

Bake

Place the loaf tin into the preheated oven and bake for around 45-50 minutes.

To test to see if the loaf is ready use a skewer or toothpick. Stick the skewer into the centre of the loaf if it comes out clean then it is ready. If there is batter on it bake for another 5 to 10 minutes then test again.

Once the loaf is ready remove the tin from the oven and let it sit for 10 minutes. Remove the loaf from the tin and place it onto a cooling rack to finish cooling.

This blueberry lemon loaf has to be the best when it is still a little warm.

Enjoy it with your favourite hot drink.

Continue to Content

Sourdough Discard Blueberry Lemon Loaf

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A lovely light loaf that's made with beautiful blueberries and zesty lemon. This is very quick and easy recipe to make, and it is also a great recipe to use up any sourdough discard.

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Ingredients

• 85g (1/3 cup) Salted butter
• 110g (1/2 cup) Granulated sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 60ml (1/4 cup) Sourdough discard
• 60ml (1/4 cup) Milk, any will work
• 1 Lemon, juice and zest
• 200g (1 1/4 cup) All purpose plain flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• pinch salt
• 250 ml (1 cup) Blueberries, see note

Instructions

Preheat the oven to 365F, 185C Fan

1. Line The loaf tin with parchment paper, I find crumpling the paper first makes it a lot easier to fit into the tin.
2. In a mixing bowl add the butter and sugar. With the beater attachments cream together until they are light and fluffy.
3. Add in the eggs and vanilla extract. On a medium to low speed mix them in to full combine them into the butter and sugar.
4. You may need to scrape down the sides before adding the next ingredients.
5. In a small bowl add the flour, baking powder, baking soda along with a pinch of salt. Give this a good mix.
6. To the main mixing bowl add in the sourdough discard, milk, lemon zest and juice. Give it all a good mix on a medium speed.
7. Add in the flour mixture mix this in on a low speed until it is full incorporated.
8. To add the the blueberries you can either use the mixer on a low speed or mix them in by hand. (see note).
9. Pour the cake batter into the lined loaf tin. The batter should spread out by it self it you wiggle or tap the tin. The batter should be evenly spread around the tin.
10. Place the loaf tin into the preheated oven and bake for around 45-50 minutes.
11. To test to see if the loaf is ready use a skewer or toothpick. Stick the skewer into the centre of the loaf if it comes out clean then it is ready. If there is batter on it bake for another 5 to 10 minutes then test again.
12. Once the loaf is ready remove the tin from the oven and let it sit for 10 minutes. Remove the loaf from the tin and place it onto a cooling rack to finish cooling.

This blueberry lemon loaf has to be the best when it is still a little warm.

Enjoy it with your favourite hot drink.

Notes

• Your sourdough discard does not have to be bubbly and active for this recipe, any discard will do.
• You can use fresh or frozen blueberries. Although I have found that the frozen berries do tend to sink to the bottom. I don't really mind this, as it doesn't affect the taste.
• If the blueberries are frozen then mixing them in with the mixer is fine, as you are not defrosting them first for this recipe.
• If your blueberries are fresh then I would mix them in by hand with a wooden spoon or spatula. Fresh berries are a lot more fragile than frozen.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 67mgSodium: 353mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 4g

Did you make this recipe?

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