sourdough Blueberry lemon loaves

Sourdough Blueberry Lemon Loaves are a delightful combination of tangy lemon, sweet blueberries, and the unique flavor of sourdough. Here’s a detailed recipe for making these delicious loaves:

Sourdough Blueberry Lemon Loaves Recipe

Total Time:

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Yield:

• 2 small loaves (about 7.5 x 3.5 inches each)

Ingredients:

For the Sourdough Starter:

• 1/2 cup active sourdough starter (fed and bubbly)

For the Loaves:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sourdough starter (from above)
• 1/2 cup sour cream (or Greek yogurt)
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons lemon juice (from about 1 lemon)
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions:

1. Prepare the Oven and Pans:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pans: Grease and flour two small loaf pans (7.5 x 3.5 inches) or line them with parchment paper.

2. Mix Dry Ingredients:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

1. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Wet Ingredients:

1. Add Eggs: Beat in the eggs, one at a time, until well combined.
2. Mix in Sourdough Starter: Add the sourdough starter and mix until incorporated.
3. Add Sour Cream, Lemon Zest, and Lemon Juice: Stir in the sour cream, lemon zest, and lemon juice until combined.

5. Combine Dry and Wet Ingredients:

1. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
2. Fold in Blueberries: Gently fold in the blueberries.

6. Bake the Loaves:

1. Pour Batter: Divide the batter evenly between the prepared loaf pans.
2. Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
3. Cool: Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

7. Prepare the Lemon Glaze (Optional):

1. Mix Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
2. Drizzle Over Loaves: Once the loaves are completely cooled, drizzle the glaze over the tops.

Nutritional Information (per serving, based on 12 slices per loaf):

• Calories: 250
• Protein: 3g
• Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 22g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 150mg

Notes:

• Sourdough Starter: Ensure your starter is active and bubbly for best results.
• Blueberries: If using frozen blueberries, do not thaw them to avoid bleeding into the batter.

Enjoy your homemade Sourdough Blueberry Lemon Loaves—perfect for breakfast, a snack, or a sweet treat any time of the day!