A moist and lemony blueberry loaf made using sourdough discard that is bursting with blueberries. This recipe incorporates both dry and wet ingredients to create a delightful treat perfect for any time of the day.
1: Preheat your oven to 355°F. Line and lightly grease a 10” loaf pan.
2: Make your crumble by combining all the crumble ingredients into a bowl, cover, then place into the fridge until ready to use.
3: Toss your blueberries in a little flour to prevent them from sinking to the bottom of the loaf.
4: Combine the rest of the dry ingredients in a bowl and whisk well.
5: In another bowl, add the sugar and lemon zest, massaging the zest into the sugar.
6: Add the rest of the wet ingredients to the lemon sugar and whisk to combine.
7: Pour the wet ingredients into the dry ingredients and mix until no dry spots remain. Do not overmix, then gently fold in the blueberries.
8: Pour the batter into the pan and add your crumble topping.
9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
