>> title: Easy Sourdough Blueberry Bread
>> author: Farmhouse on Boone
>> source: https://www.farmhouseonboone.com/easy-sourdough-blueberry-bread/

Preheat your oven to {350%°F} (175°C). Generously grease a #loaf pan{} and line it with #parchment paper{}.

In a #large mixing bowl{}, beat the @cane sugar{1%cup}, @lemon juice{from 1 large lemon}, @lemon zest{from 1 large lemon}, and melted @unsalted butter{0.5%cup} for about {1%minute}.

Add the @eggs{3%large}, @avocado oil{0.25%cup}, @vanilla extract{1%tsp}, and @milk{0.25%cup}, then beat again until just combined.

Use a #wooden spoon{} to stir in the @sourdough discard{0.5%cup} until fully combined.

In a #separate bowl{}, whisk together the @all-purpose flour{1.5%cups}, @salt{1%tsp}, and @baking powder{1%tsp}.

Pour the dry ingredients into the wet ingredients. Fold them together until just incorporated; do not over-mix.

In a #small bowl{}, toss the @blueberries{1.5%cups} with the extra @all-purpose flour{0.5%Tbsp} until coated. Gently fold the blueberries into the batter.

Pour the batter into the prepared loaf pan.

In a #small bowl{}, combine the crumble ingredients: melted @unsalted butter{4%Tbsp}, @cane sugar{2%Tbsp}, @all-purpose flour{0.5%cup}, and @salt{1%pinch}. Spread the mixture evenly over the top of the batter.

Bake for 60 to ~{70%minutes}. Start checking at the 50-minute mark with a #toothpick{}; it is done when the toothpick comes out clean or with just a few moist crumbs.

Allow the bread to cool in the pan for {20%minutes} before transferring it to a #wire rack{}. Let it cool for another {40%minutes} before slicing.