Healthy Sourdough Lemon Blueberry Quick Bread (Whole Wheat)
This healthy lemon blueberry quick bread is made with fresh milled whole wheat flour, sourdough discard and real fruit, and is the perfect healthy sweet treat. Delicious flavor from fresh blueberries and real lemon, and rich flavor from whole grains make this bread hard to beat!
Equipment
- 1 9 x 5" loaf pan
- 2 Mixing Bowls
- measuring cups and spoons
- Zester or grater
Ingredients
Dry Ingredients
- 2 cups whole wheat flour freshly milled is best
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp unrefined salt
- 1 tbsp fresh lemon zest
Wet Ingredients
- 1 cup sourdough starter discard
- 1/2 cup raw honey
- 1/2 cup coconut oil melted
- 2 eggs
- juice from 1 lemon
- 1/3 cup milk
Add-Ins
- 1 cup fresh blueberries
Optional Lemon Glaze
- 1/4 cup powdered sugar
- 2 tbsp lemon juice fresh squeezed
Instructions
- Preheat the oven to 350 F
- Grease a 9 x 5" loaf pan with coconut oil or butter, or line it with unbleached parchment paper.
- Mill your flour (if using fresh)
- In a large bowl, whisk together all of the dry ingredients: flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, combine all of the wet ingredients: melted coconut oil, sourdough discard, honey, eggs, milk, and lemon juice. Mix until well combined.
- Now add the wet ingredients to the dry ingredients, but don't overmix. Mix everything together until just combined.
- Gently fold the blueberries into the batter.
- Pour the blueberry lemon loaf batter into the prepared loaf pan
- Bake for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out mostly clean.
- Let the bread cool in the pan for about 10 minutes, and then gently remove it onto a wire cooling rack to cool the rest of the way.
- While the bread is cooling, prepare the lemon glaze by combining the lemon juice and powdered sugar together.
- Pour the glaze evenly over the sweet bread. Slice, and enjoy!