Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup fresh or frozen blueberries (no need to thaw if frozen)
• ½ cup sourdough discard (unfed)
• ½ cup melted butter or coconut oil
• ⅔ cup of Hayloft Honey
• 2 eggs
• ½ cup milk of choice
• 2 tablespoons lemon juice
• Zest from 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt

Optional Glaze

• ½ cup powdered sugar
• 1 tablespoon lemon juice

If you enjoy baked treats like Pumpkin Bread or Zucchini Bread, this blueberry lemon variation is a refreshing addition.

Instructions

• Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.

• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

• In a large bowl, combine melted butter, honey, eggs, sourdough discard, milk, lemon juice, zest, and vanilla. Mix until smooth.

• Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix.

• Gently fold in blueberries. If using frozen, toss them in a bit of flour first to prevent sinking.

• Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean.

• Cool for 10 minutes in the pan, then transfer to a wire rack. Once cool, drizzle with lemon glaze if desired.