Makes one 9×5 loaf

INGREDIENTS

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Dry Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

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Wet Ingredients

½ cup neutral oil (canola/vegetable)

¾ cup sugar

2 large eggs

½ cup sourdough discard (100% hydration)

½ cup oat milk

2 tsp vanilla extract

1 Tbsp lemon juice or ½ tsp lemon extract (optional)

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Blueberries

1 cup blueberries (fresh or frozen)

1–2 tsp flour (for tossing)

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Cream Cheese Swirl

8 oz cream cheese, softened

⅓ cup sugar

1 egg yolk

1 tsp vanilla extract

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Lemon Oat-Milk Glaze

1 cup powdered sugar

1–2 Tbsp oat milk

1–2 tsp lemon juice

Optional: ½ tsp lemon zest

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PREP

Preheat oven to 350°F.

Grease or line a 9×5 loaf pan.

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INSTRUCTIONS

1. Make the Cream Cheese Swirl

   Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

   If mixture feels runny, refrigerate 10–15 minutes only.

2. Make the Batter

3. Whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, whisk oil + sugar. Add eggs and mix.

5. Stir in the sourdough discard, oat milk, vanilla, and lemon (if using).

6. Add dry ingredients and mix just until combined.

7. Toss blueberries with 1–2 tsp flour, then fold gently into batter.

8. Layer & Swirl

Add half the batter to the loaf pan.

Dollop half the cream cheese mixture on top.

Add the remaining batter.

Spoon the remaining cream cheese on top.

Use a knife to gently swirl — don’t overmix.

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Bake

Bake 55–75 minutes, depending on your oven.

Tent with foil after ~40 minutes if browning early.

A toothpick should come out mostly clean (cream cheese stays soft).

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Glaze

Let the bread cool completely.

Whisk glaze ingredients until smooth, then drizzle over the loaf.

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Notes

If using frozen blueberries, add them straight from the freezer to prevent bleeding.

The bread may take closer to 70 minutes due to moisture from discard + cream cheese.

Store in the fridge due to the cream cheese swirl.

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