Easy Sourdough Blueberry Bread

🥘 Ingredients

• cane sugar 1 cup
• lemon juice from 1 large lemon
• lemon zest from 1 large lemon
• unsalted butter ½ cup
• eggs 3 large
• avocado oil ¼ cup
• vanilla extract 1 tsp
• milk ¼ cup
• sourdough discard ½ cup
• all-purpose flour 1 ½ cups
• salt 1 tsp
• baking powder 1 tsp
• blueberries 1 ½ cups
• all-purpose flour ½ Tbsp
• unsalted butter 4 Tbsp
• cane sugar 2 Tbsp
• all-purpose flour ½ cup
• salt 1 pinch

1. 1

   Preheat your oven to {350%°F} (175°C). Generously grease a loaf pan and line it with parchment paper .
2. 2

   In a large mixing bowl , beat the cane sugar , lemon juice , lemon zest , and melted unsalted butter for about {1%minute}.
3. 3

   Add the eggs , avocado oil , vanilla extract , and milk , then beat again until just combined.
4. 4

   Use a wooden spoon to stir in the sourdough discard until fully combined.
5. 5

   In a separate bowl , whisk together the all-purpose flour , salt , and baking powder .
6. 6

   Pour the dry ingredients into the wet ingredients. Fold them together until just incorporated; do not over-mix.
7. 7

   In a small bowl , toss the blueberries with the extra all-purpose flour until coated. Gently fold the blueberries into the batter.
8. 8

   Pour the batter into the prepared loaf pan.
9. 9

   In a small bowl , combine the crumble ingredients: melted unsalted butter , cane sugar , all-purpose flour , and salt . Spread the mixture evenly over the top of the batter.
10. 10

    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.
11. 11

    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.