Sweet breads (no not that kind) are my favorite! Banana, lemon, you name it. It's even better if I can make them with sourdough. This recipe isn't just yummy, but also gut friendly too!

Ingredients
- 2 cups organic flour + 3-4 Tbsp
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 scoop grass fed collagen powder
- 1/2 Tbsp zest of lemon
- 1 cup sourdough starter (discard or active)
- 3/4 cup organic brown sugar
- 1 stick grass fed butter, melted
- 2 pasture raised eggs, room temperature
- 1-2 Tbsp organic lemon juice (I tend to do less)
- 1/4 cup plain milk kefir
- 1 cup organic frozen blueberries
- 1/4 cup organic powdered sugar
- 1 Tbsp water or raw (or organic) whole milk
* you can also use lemon juice in place or water or milk for the glaze.


Directions
- Grease a loaf pan with butter, preheat oven to 350º F.
- In a large bowl whisk 2 cups flour, baking powder, baking soda, collagen powder, lemon zest and salt together.
- In a medium bowl whisk sourdough starter, brown sugar, melted butter, eggs, lemon juice and kefir.
- In a small bowl toss blueberries in 3-4 Tbsp of flour.
- Add the wet ingredients to the dry ingredients. DO NOT over mix. Add the blueberries to the batter.
- Pour dough into loaf pan and bake for 60-65 minutes or until toothpick comes out clean. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
- In a small bowl mix the powdered sugar with your choice of liquid to make the glaze. Pour over top of bread.
- ENJOY!
