Sourdough Lemonade Blueberry Mini Loaves
Sourdough mini loaves are the recipe of the summer These little loaves are everything you want in a summer bake: simple, sweet, and perfect for gifting, picnics, brunch boards, beach trips, or serving warm with butter and jam. They have the charm of homemade sourdough without feeling fussy, and their smaller size makes them extra special — the kind of recipe people remember and ask for again. The glaze on the top sends this recipe over the moon. Truly the recipe of the summer!Did you make this recipe? Scroll down, below this recipe to the comment section, leave a ⭐⭐⭐⭐⭐ rating below! Your review helps other bakers find recipes they'll love and supports my small baking business. I read every single one.
Ingredients
Batter:
- 130 g discard
- 300 g lemonade
- 300 g sugar
- 460 g flour
- 1 egg
- 1 yolk
- 4 Tbsp melted butter
- 1 tsp lemon extract
- 1 lemon zested (save the juice for the icing drizzle)
- 20 g corn starch
- 2 tsp baking powder
- 1/2 tsp coarse kosher salt
- 200 g blueberries + 20g flour
Icing Drizzle:
- Juice of 1 lemon 60g
- 2 cups of powdered sugar
- You want a thick consistency that will drizzle gently from the back of a fork
Instructions
- In one mixing bowl, add in all of the ingredients for the batter, except for the blueberries and the 20g of flour.
- Using a dough whisk, mix everything until it comes together. Don’t over-mix.
- In a separate bowl, mix together the blueberries with the flour. Coat them well. (This prevents the blueberries from sinking to the bottom of the loaves while baking.)
- Gently fold in the blueberries to the batter. (Don’t over-mix because you don’t want purple bread)
- Scoop into 4 mini loaf trays or bake 1 regular loaf. (adjust baking time for larger loaf)
- Bake at 350 for 45-55 minutes for mini loaves. Add about 15-20 minutes of cooking time for a regular size loaf. Temp of loaves should reach at least 205. (If you do a large loaf: You can always cover the regular size loaf if the top seems to be turning too brown. I like the top of mine golden so I don’t usually cover mine.)
- Let cool for 10 minutes before transferring them to a cooling rack.
- Once completely cool, drizzle with frosting! Enjoy!
Notes
As always, I love hearing how my recipes turn out for you when you bake them! Feel free to message me with gorgeous lemonade loaf photos or even with questions you might have about this recipe. Love y’all! ✨