Easy Sourdough Blueberry Bread

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 2 hours 25 minutes

Ingrédients

Cake:

• 1 cup cane sugar

• 1 large lemon (zested + juiced)

• ½ cup unsalted butter (melted and cooled)

• 3 eggs

• ¼ cup avocado oil (or other liquid oil)

• 1 teaspoon vanilla extract

• ¼ cup milk

• ½ cup sourdough discard

• 1 ½ cups all-purpose flour + ½ tablespoon for the blueberries

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 ½ cups blueberries

Crumble:

• 4 tablespoons unsalted butter (melted)

• 2 tablespoons cane sugar

• ½ cup all-purpose flour

• Pinch of salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and generously grease and line a loaf pan.

In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute. Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.

Using a wooden spoon, stir in the sourdough discard until combined.

In a separate bowl, whisk together the flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.

In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.

Pour the batter into the prepared loaf pan.

Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the loaf evenly.

Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.

Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.

Nutrition

• Taille de Portion: 1 slice
• Calories: 332 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0.5 g
• Cholestérol: 72 mg
• Sodium: 249 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 21 g
• Protéines: 4 g