Lemon Blueberry Sourdough Discard Loaf

Lemon and blueberry are a match made in heaven—especially in this tender, tangy loaf made with sourdough discard. It’s the kind of bake that pairs beautifully with a cup of tea on the patio.

Ingredients:

• 1 cup sourdough discard

• 1 1/2 cups flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup sugar

• 1/3 cup oil

• 2 eggs

• 1/2 cup Greek yogurt or buttermilk

• 1 tsp lemon concentrate

• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F. Grease a loaf pan.

2. In a large bowl, mix discard, eggs, yogurt, oil, sugar, and lemon flavor.

3. Add flour, baking soda, baking powder, and salt. Mix just until combined.

4. Gently fold in blueberries.

5. Pour into pan and bake 45–55 minutes.

6. Cool completely before slicing.