Looking for a way to use up your sourdough discard while baking something sweet, fruity, and comforting? This Sourdough Blueberry Lemon Quick Bread is a perfect blend of tangy sourdough, sweet blueberries, and zesty lemon. It’s quick to make, easy to customize, and gives your homemade sourdough starter a delicious new purpose.
Whether you’re just getting started with sourdough baking or you’re a seasoned home baker, this recipe delivers moist texture, natural sweetness, and a bright citrus finish. It’s a must-bake for breakfast, brunch, or a midday snack!
Table of Contents
Why This Sourdough Blueberry Quick Bread Recipe Works
This recipe combines the deep flavor of homemade sourdough bread with the ease of a quick loaf. There’s no need to let this bread rise—thanks to baking soda and sourdough discard, it gets its lift in the oven. The result? A tender, bakery-style loaf with a golden crust and soft center.
This recipe is:
- Great for using sourdough discard
- A perfect balance of sweet and tangy
- Moist and fluffy from fresh or frozen blueberries
- Freezer-friendly and family-approved
- A beautiful way to explore homemade sourdough bread recipes
If you enjoy baked treats like Pumpkin Bread with Chocolate Chips or Zucchini Bread, this blueberry lemon variation is a refreshing addition.
Ingredients for Blueberry Lemon Sourdough Quick Bread
To make this easy sourdough bread recipe, you’ll need:
- 1 cup unbleached all-purpose flour
- 1 cup fresh or frozen blueberries (no need to thaw if frozen)
- ½ cup sourdough discard (unfed)
- ½ cup melted butter or coconut oil
- ⅔ cup sugar or maple syrup
- 2 eggs
- ½ cup milk of choice
- 2 tablespoons lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
This recipe uses your sourdough discard in a brilliant way, making it an ideal sourdough starter discard recipe to have on hand.
What Is Sourdough Starter?
A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. Over time, this culture ferments, creating natural leavening. Bakers use it to bake sourdough bread, pizza dough, pancakes, and more.
Don’t toss your discard! It’s gold when it comes to flavor. This recipe is one of the tastiest ways to use your discard creatively. You can also try other ideas like Coconut Curry Pumpkin Soup for a savory route or Banana Zucchini Muffins for more sweet bread options.
How to Make Sourdough Blueberry Lemon Quick Bread Step-by-Step
Step 1: Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, combine melted butter, sugar, eggs, sourdough discard, milk, lemon juice, zest, and vanilla. Mix until smooth.
Step 4: Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix.
Step 5: Gently fold in blueberries. If using frozen, toss them in a bit of flour first to prevent sinking.
Step 6: Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean.
Step 7: Cool for 10 minutes in the pan, then transfer to a wire rack. Once cool, drizzle with lemon glaze if desired.
Baking Tips for the Perfect Texture and Flavor
- Room temperature ingredients: Help the batter come together evenly.
- Use discard that’s not too old: Fresh sourdough discard (within a day or two) works best.
- Avoid overmixing: This can lead to dense or rubbery bread.
- Add nuts: Walnuts or pecans can add extra crunch.
Want a savory version of a discard-based recipe? Try this Pretzel Crusted Chicken for dinner with a sourdough twist.
Easy Recipe Variations and Swaps
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking blend.
- Dairy-Free Option: Use plant-based butter and milk.
- Vegan Version: Swap eggs for flax eggs (2 tbsp flax + 6 tbsp water).
Experiment with other fruits like raspberries, blackberries, or even chopped apples. Looking for a more fall-inspired flavor? Try the Pumpkin Cottage Cheese Pancakes for a seasonal twist.
Common Mistakes to Avoid When Making Quick Breads
- Skipping the flour on berries: This helps prevent sinking to the bottom.
- Using cold eggs or milk: They’ll seize the melted butter and cause curdling.
- Not testing for doneness: Ovens vary—always test the center with a toothpick.
How to Store and Freeze Sourdough Blueberry Bread
This quick bread keeps beautifully!
To store:
- Wrap tightly and store at room temperature for 2–3 days.
- Refrigerate for up to 5 days for longer shelf life.
To freeze:
- Slice and wrap individually in plastic wrap.
- Freeze in an airtight bag for up to 3 months.
- Thaw at room temperature or warm in the microwave.
What to Serve with Blueberry Lemon Sourdough Bread
This bread is ideal for brunch tables, snacks, or sweet breakfasts. Try pairing with:
- Cream Cheese Pumpkin Bread
- Delicious Breakfast Punch
- A scoop of Greek yogurt or almond butter for protein
You can also slice and toast it for a crispy edge—delicious with a pat of butter!
Related Recipes Using Sourdough Starter or Discard
Explore more ways to put your starter to work:
Or check out the full bread category for more loaf inspiration.
Kitchen Equipment You’ll Need
- Large mixing bowls
- Whisk and spatula
- Loaf pan (9×5 inch)
- Parchment paper (optional)
- Zester and juicer
- Measuring cups and spoons
- Cooling rack
FAQs About Sourdough Blueberry Lemon Quick Bread
Can I use active sourdough starter instead of discard?
Yes, but it may create a more sour flavor. Discard is milder and preferred for sweet quick breads.
Can I make this ahead?
Absolutely! This bread actually tastes better the next day once flavors meld.
Is this bread freezer friendly?
Very much so. Slice and wrap individually for easy grab-and-go snacks.
Can I use frozen blueberries?
Yes. Just toss them in flour to prevent bleeding and sinking.
Final Thoughts + Call to Action
This Sourdough Blueberry Lemon Quick Bread is more than just a delicious treat—it’s an easy, creative way to use your starter discard while filling your home with comforting aromas. It’s sweet, lemony, moist, and topped with a light glaze that pulls everything together.
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Irresistible Sourdough Blueberry Lemon Quick Bread : Easy, Tangy & Soft
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (9×5-inch) 1x
- Diet: Vegetarian
Description
Sourdough Blueberry Lemon Quick Bread is a moist, fluffy loaf made with sourdough starter or discard, fresh blueberries, and bright lemon zest. This quick bread is the perfect way to use up sourdough starter without any rising time, ideal for breakfast, brunch, or sweet snacks.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (or a 1:1 gluten-free blend)
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Wet Ingredients:
- ½ cup sourdough starter (active or discard)
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup milk (dairy or plant-based)
- ⅓ cup melted butter or neutral oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- Juice of ½ lemon
Add-ins:
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (for coating blueberries)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together eggs, yogurt, milk, vanilla, lemon zest, lemon juice, melted butter, and sourdough starter.
- Fold in Blueberries: Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold into the wet mixture.
- Combine Wet and Dry: Add the dry ingredients to the wet and stir just until combined. Do not overmix.
- Bake: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan. Pour in batter and smooth top. Bake 50–60 minutes until a toothpick comes out clean or with moist crumbs.
- Cool and Glaze: Let loaf cool in pan for 10 minutes, then transfer to a wire rack. If desired, whisk glaze and drizzle over cooled loaf.
Notes
- Use discard or active starter—both work well.
- Do not overmix batter to keep the loaf tender.
- Greek yogurt or sour cream adds moisture and richness.
- Frozen blueberries can be used—just don’t thaw.
- For gluten-free: use GF flour blend and GF sourdough starter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Sourdough Blueberry Lemon Quick Bread, Blueberry Sourdough Bread, Lemon Sourdough Quick Bread, Sourdough Discard Recipes, Easy Sourdough Bread
