Sourdough Lemon Blueberry Bread

Sourdough Lemon Blueberry Bread

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

  1. Grease a loaf pan with butter, preheat oven to 350º F. 
  2. In a large bowl whisk 2 cups flour, baking powder, baking soda, collagen powder, lemon zest and salt together. 
  3. In a medium bowl whisk sourdough starter, brown sugar, melted butter, eggs, lemon juice and kefir. 
  4. In a small bowl toss blueberries in 3-4 Tbsp of flour. 
  5. Add the wet ingredients to the dry ingredients. DO NOT over mix. Add the blueberries to the batter. 
  6. 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. 
  7. In a small bowl mix the powdered sugar with your choice of liquid to make the glaze. Pour over top of bread. 
  8. ENJOY!
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