Sourdough Blueberry Lemon Loaf
Directions
- 1Get all dry ingredients together: 2 cups of flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt.
- 2Prepare the lemons: Zest 1 and 1/2 tablespoons of zest and juice 2 tablespoons of lemon juice.
- 3Melt 1 stick of unsalted butter.
- 4In a mixing bowl, combine the melted butter, 1 cup of sugar, and 1 tablespoon of olive oil.
- 5Add 2 large eggs (room temperature) to the wet ingredients.
- 6Add 1/2 cup of starter (discard or active starter).
- 7Add 1/2 cup of whole milk (or any other milk).
- 8Add lemon juice and zest to the wet ingredients.
- 9Add 1 teaspoon of vanilla.
- 10Mix wet ingredients for a minute.
- 11Add dry ingredients and mix.
- 12Add 2 cups of frozen blueberries, and mix until evenly distributed.
- 13Preheat oven to 350°F (175°C).
- 14Oil two loaf pans and evenly distribute the batter into each pan.
- 15Bake for 40-50 minutes until golden brown on top; check with a toothpick to ensure it's done in the middle.
- 16Make a glaze with lemon juice and powdered sugar, and pour over the loaves while they are still hot.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 stick butter
- 1 cup sugar
- 1 tablespoon olive oil
- 2 large eggs
- 0.5 cup starter
- 0.5 cup milk
- 1 teaspoon vanilla
- 2 cups blueberries
Equipment
measuring spoonsmeasuring cupsknifelemon juicermixing bowlstand mixersaucepanwooden spoontwo loaf pans
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