Sourdough Blueberry Lemon Quick Bread

Scale

1 cup sourdough starter (discard or active)

1/2 cup vegetable oil

3/4 cup sugar

2 large eggs

1/4 cup milk

Zest of 1 lemon

2 tbsp fresh lemon juice

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

Optional Lemon Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a bowl, whisk oil, sugar, eggs, milk, lemon zest, and juice. Stir in sourdough starter.

In another bowl, whisk flour, baking powder, baking soda, and salt.

Combine wet and dry ingredients, then gently fold in blueberries.

Pour batter into pan. Bake for 50–60 minutes, or until a toothpick comes out clean.

Cool, then drizzle with lemon glaze if desired.

Find it online: https://tastychow.com/sourdough-blueberry-lemon-quick-bread/

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