Tangy Blueberry Bread (Printable Version)

This soft loaf mixes a sourdough starter with fresh blueberries and a citrus glaze. Great for breakfast or an afternoon snack.

# Ingredients:

→ Batter

01 - ¾ teaspoon salt
02 - 1¾ cups fresh blueberries
03 - 1¾ cups all-purpose flour
04 - ¼ cup milk
05 - 2 large eggs
06 - 1 tablespoon lemon juice (optional)
07 - 1 cup white sugar
08 - 2½ teaspoons baking powder
09 - Zest from one lemon (optional, but worth it)
10 - ½ cup vegetable oil (or use melted butter instead)
11 - ¾ cup sourdough starter (unfed works too)

→ Glaze

12 - 2 tablespoons lemon juice
13 - ½ teaspoon lemon zest
14 - 1 cup powdered sugar
15 - 1 tablespoon milk (add more for thinner glaze, if needed)

# Steps:

01 - Set your oven to 350°F (175°C). Coat a loaf pan (8.5 x 4.5 inches) lightly with butter or baking spray.
02 - In a deep mixing bowl, stir together baking powder, salt, and flour until they’re evenly mixed.
03 - Take another bowl and whisk together eggs, sugar, and oil (or melted butter). Mix till smooth.
04 - Start adding the dry ingredients into your wet mixture little by little. Alternate with milk until combined, and then gently stir in sourdough starter.
05 - Carefully mix in your blueberries, lemon juice, and lemon zest if using. Take care not to overdo it.
06 - Pour the batter into the loaf pan and level it out. Pop it into the oven for about 50-60 minutes, checking midway and rotating. Remove when a toothpick comes out slightly sticky but mostly clean. Let it cool 5 minutes in the pan before moving to a rack.
07 - As the bread cools, stir together powdered sugar, lemon juice, zest, and a touch of milk in a small bowl. Adjust the thickness if needed.
08 - When the loaf is completely cool, drizzle the glaze on top. Let it harden for 10-15 minutes before slicing up.

# Notes:

01 - Unfed sourdough starter does the trick just fine.
02 - Toss frozen blueberries in a tablespoon of flour before adding. No need to thaw!
03 - Lemon zest takes the taste to the next level.
04 - Store at room temperature for around 2 or 3 days.

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