Sourdough Discard Lemon Blueberry Loaf

Ingredients

- 227 grams unsalted butter melted, about 1 cup
- 2 Tablespoons lemon zest about 2 large lemons
- 200 grams granulated sugar about 1 cup
- 3 large eggs about 150 grams
- 20 grams freshly squeezed lemon juice about 2 Tablespoons
- 113 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
- 185 grams all purpose flour about 1 1/4 cups
- 4 grams baking powder about 1 teaspoon
- 2 grams salt about 1/4 teaspoon
- 120 grams sour cream about 1/2 cup
- Sourdough Lemon Loaf Glaze
- 110 grams powdered sugar about 1 cup
- 10 grams freshly squeezed lemon juice use a little extra to thin the glaze as desired
- 2 grams vanilla extract about 1/2 teaspoon

Instructions
1. Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together:
• Melted butter
• Lemon zest
• Granulated sugar
• Eggs
3. Add the lemon juice and sourdough discard to the bowl. Whisk until smooth.
4. In a separate small bowl, combine:
• Flour
• Baking powder
• Salt
5. Gently fold the dry mixture into the wet mixture.
6. Stir in the sour cream until fully combined.
7. Pour the batter into the parchment-lined pan.
8. Bake at 350°F for 15 minutes, then reduce oven temperature to 325°F and continue baking for about 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to finish cooling. Allow to cool completely before glazing.

Lemon Glaze
• Whisk together:
• Fresh lemon juice
• Powdered sugar
• Vanilla extract
• Add lemon zest (optional).
• Drizzle over the mostly cooled loaf.

Notes
• Sourdough discard: You can use fresh, active starter or refrigerated discard. Older discard (up to 1–2 weeks) gives a stronger tang.
• Recipe assumes 100% hydration discard (equal parts flour and water by weight).