This is so good. Even without the lemon glaze.
QUICK BLUEBERRY SOURDOUGH BREAD WITH LEMON GLAZE
(makes 1 loaf)
Bread Ingredients:
*1/2 cup buttermilk (I use whole milk).
*1/2 cup sourdough discard (or sweet stiff starter)
*2/3 cup granulated sugar
*1/3 cup vegetable oil
*1 teaspoon vanilla extract
*1 1/2 cups all-purpose flour
*1 teaspoon ground cinnamon
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 1/2 cups fresh blueberries
*1/2 tablespoon all-purpose flour
Glaze Ingredients;
*1 cup powdered sugar
*1 1/2 - 2 teaspoons freshly squeezed lemon juice
*lemon zest from one lemon
Bread Directions:
~Preheat oven to 350 degrees.
~Grease or line a loaf pan with parchment paper.
~In a large mixing bowl, whisk 1/2 cup sourdough starter (or sweet stiff starter), 1/2 cup buttermilk, 2/3 cup granulated sugar, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract together until well mixed and smooth.
~Sift in 1 1/2 cups flour, 1 teaspoon ground cinnamon, 2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into wet ingredients.
~Stir until just combined (you shouldn't see any flour), but do not over mix.
~In another bowl, mix 1 1/2 cups blueberries an 1/2 tablespoon flour together until blueberries are well coated (the helps so that they don't sink to the bottom of the bread.
~Gently fold in floured blueberries.
~Pour batter into prepared pan.
~Bake for 50-55 minutes or until a toothpick inserted in the center of the bread come out clean (It should be a golden brown).
~Allow bread to cool for 10 minutes and then transfer to a cooling rack.
~Allow to cool completely before add glaze
Glaze Directions:
~In a small bowl, whisk together 1 cup powdered sugar, zest for 1 lemon, and 1 1/2-2 teaspoon lemon juice.
~Stir until smooth (if it's to think add a little more lemon juice).
~Drizzle over bread and allow to sit for 10-15 minutes to allow the glaze to set, before cutting.
