Sourdough Blueberry Bread

About a couple of weeks ago, a library patron (Barbara) and I had a brief discussion about sourdough starter. After I mentioned that I have been thinking of starting a batch, she generously offered a portion of hers! Here it is – it smells absolutely divine!

Since then, I had fed it, gave a portion to a co-worker, fed it again, divided it (so I now have two jars), fed both batches, and have kept them in the fridge until I needed them. Well, on Monday, I decided to try a new quick bread recipe using a portion of the starter. The resulting bake turned out fantastic! The starter added a slight tangy flavor to the bread, which was more pronounced the first day but melded beautifully with the rest of the bread by the second and third day (the bread was all gone by the third day!), creating a deliciously, flavorful bread but yet you cannot exactly make out the sourdough influence. Enjoy!

{Slightly adapted from the Sourdough Blueberry Bread recipe in the Sunset Breads Step-By-Step Techniques cookbook}
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup sugar
1 large egg, lightly beaten
1/2 cup oil (I use extra light olive oil)
1 cup milk (I use vanilla soy milk)
3/4 cup sourdough starter, room temperature
1 cup fresh blueberries
Turbinado sugar for sprinkling

Preheat oven to 375°F. Grease (I use PAM Baking Spray) a 9 x 13 baking dish; set aside until needed. In a large bowl, whisk together flour (both types), salt, baking soda, and sugar. Make a well in the center, and add egg, oil, milk, and sourdough starter. Stir until well combined, then gently fold in the blueberries. Pour batter into prepared baking dish and sprinkle top with turbinado sugar. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, serve warm or cool.