Sourdough Blueberry Breakfast Loaf #BreadBakers

Start your day off with a smile when you bite into this tangy, sweet blueberry loaf that begins with sourdough discard.

It's time for Bread Bakers......

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  Swathi of Zesty South Indian Cooking is hosting this month and asked us to share breads featuring fruit.  Let's see what everyone baked up........

• Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
• Mini Apricot Cranberry Panettones by A Messy Kitchen
• Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
• Pecan Banana Bread Mini Loaves by Food Lust people Love
• Apple Crisp Sourdough Loaf by Sneha's Recipe
• Fig Bread Recipe by The Wimpy Vegetarian
• Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
• Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded

I have a reminder set on my calendar for each Monday to feed my sourdough starter.  If I don't have this reminder, that poor crock gets pushed to the back of the fridge and is terribly neglected.  

I hate just throwing away the discard when I feed my starter, so I often use it to make breakfast.  I have made Bagels, Crepes, Scones. Waffles, and numerous sweet breads and muffins, including this delicious blueberry loaf that we are enjoying for breakfast this week.

 

Bread, Sweet Bread, Breakfast, Sourdough, Blueberries, Lemon, Snacks

Breads

American

Yield: 8 servings

Author: Wendy Klik

Sourdough Blueberry Breakfast Loaf

Start your day off with a smile when you bite into this tangy, sweet blueberry loaf that begins with sourdough discard.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 c. sugar
• zest and juice of 1 lemon
• 1 stick butter, melted and cooled
• 3 eggs
• 1/4 c. vegetable oil
• 1 t. vanilla
• 1/4 c. milk
• 1/2 c. sourdough discard
• 1 1/2 c. flour
• pinch of salt
• 1 t. baking powder
• 1 1/2 c. fresh blueberries tossed with a little flour
• Turbinado Sugar for sprinkling, if desired

Instructions

1. Whisk together the sugar, lemon juice, lemon zest, and butter until well combined. Add the eggs, oil, vanilla, and milk, whisking until combined. Stir in the discard with a wooden spoon.
2. Whisk together the flour, salt, and baking powder, then add it to the wet ingredients and stir just until combined. Toss the blueberries with a little flour, and fold them into the batter. Sprinkle the top of the loaf with a little Turbinado sugar, if desired.
3. Pour the batter into a loaf pan coated with baking spray, and sprinkle the top with a little Turbinado sugar, if desired.
4. Bake in a preheated 350* oven for about an hour, until a skewer inserted in the center removes cleanly.
5. Let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Nutrition Facts

Calories

428

Fat (grams)

21 g

Sat. Fat (grams)

9 g

Carbs (grams)

55 g

Fiber (grams)

2 g

Net carbs

54 g

Sugar (grams)

28 g

Protein (grams)

7 g

Sodium (milligrams)

254 mg

Cholesterol (grams)

93 mg

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