Preheat your oven to 350°F (175°C).

Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.

In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Gently fold in the blueberries.

Pour the batter into the prepared loaf pan

Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

In a small bowl combine the glaze ingredients.

Pour glaze evenly across the top of the cooled blueberry loaf.

Slice and enjoy your homemade bread!

Begin the batter 16-18 hours before you plan to bake the sourdough discard lemon blueberry. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.

In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Gently fold in the blueberries.

Cover the mixture with a damp kitchen towel or plastic wrap.

For best results, allow for a 4-6 hour rise time.

Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.

The next morning, after the final rise, preheat your oven to 350°F (175°C).

With a Danish dough whisk or a wooden spoon, give the lemon blueberry sourdough dough a few good stirs.

Pour the sticky dough in the prepared pan.

Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

In a small bowl combine the glaze ingredients.

Pour glaze evenly across the top of the cooled blueberry loaf.

Slice and serve at room temperature.

Enjoy your homemade loaf of bread!