I first tried this Sourdough Blueberry Lemon Quick Bread on a rainy Saturday and it instantly became my go-to for a bright weekend loaf. It’s a speedy, tender quick bread that uses sourdough starter discard for body and tang, bright lemon for zip, and fresh blueberries for bursts of sweet-sour fruit. It’s perfect for brunch, a coffee cake swap, or a portable snack to bring to a picnic.
Why you’ll love this dish
This loaf hits a sweet spot: the sourdough discard adds depth without extra rising time, lemon keeps it lively, and blueberries add juicy pockets that make every slice interesting. It’s a no-fuss quick bread—no proofing, no complex shaping—so you get sourdough flavor with the convenience of a batter loaf.
“A beautiful balance of tang and brightness—moist crumb, delicate lemon aroma, and blueberries that don’t all sink to the bottom. I keep a discard jar just to make this.” — a satisfied weekend baker
Reasons to try it:
- Quick turnaround: about 15 minutes hands-on, one hour in the oven.
- Makes good use of sourdough discard — zero waste baking.
- Kid-friendly and portable: great for school lunches and coffee hours.
- Flexible: easily adapted for gluten-free flours or dairy-free swaps.
How this recipe comes together
Step-by-step overview:
- Whisk the wet ingredients (sourdough discard, melted butter, eggs, lemon, vanilla) to build the batter’s flavor base.
- Combine the dry ingredients separately to ensure even leavening.
- Gently fold dry into wet until just combined—avoid overmixing for a tender crumb.
- Fold in blueberries, pour into a prepared loaf pan, and bake until a toothpick comes out clean.
- Cool slightly, then transfer to a rack so the crumb sets before slicing.
This quick flow means minimal technique: no kneading, no bulk fermentation, and forgiving timing—ideal if you want sourdough flavor without the fuss.
What you’ll need
- 1 cup sourdough starter discard (unfed is fine)
- 1 cup all-purpose flour (swap 1:1 gluten-free flour blend if needed)
- 1/2 cup sugar (use coconut sugar or 1/3 cup honey with slight wet adjustment)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted (substitute neutral oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1 cup fresh blueberries (see notes below for frozen)
- 1/4 cup lemon juice (freshly squeezed recommended)
Ingredient notes: If using frozen blueberries, do not thaw—toss straight into batter to reduce bleeding. For a lighter crumb, use cake flour in place of some all-purpose.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment, leaving overhang for easy removal.
- In a large bowl, whisk together the sourdough starter discard, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth and uniform.
- In a separate bowl, stir together the flour, sugar, baking soda, baking powder, and salt so the rising agents are evenly distributed.
- Pour the dry mixture into the wet ingredients. Fold gently with a spatula until just combined—small streaks of flour are okay. Overmixing will make the loaf dense.
- Toss blueberries with a teaspoon of flour (optional) to help prevent them from sinking. Fold the blueberries into the batter gently.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes. Start checking at 50 minutes: a toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes. Use the parchment to lift it out and transfer to a wire rack to cool completely before slicing.
Best ways to enjoy it
- Serve warm with a smear of softened butter or mascarpone.
- For brunch, plate thick slices alongside scrambled eggs and a green salad.
- Turn it into a dessert: a drizzle of lemon glaze or a scoop of vanilla ice cream complements the tartness.
- Pack slices in lunchboxes or bring to potlucks—sturdy enough to travel well.
How to store & freeze
- Room temperature: Wrap the cooled loaf tightly in plastic or place in an airtight container for up to 2 days.
- Refrigerator: For longer keeping (up to 5 days), store wrapped in the fridge—bring to room temp or warm slices briefly before serving.
- Freezing: Wrap whole or slice portions in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or warm slices in a toaster oven.
Food safety tip: Because this loaf contains eggs, keep it chilled if not consuming within a day at room temperature, especially in warm climates.
Pro chef tips
- Don’t overmix: stir until dry streaks disappear. Overworked batter equals tough crumb.
- Prevent blueberry sinking: toss berries in a tablespoon of flour before folding into batter.
- Even baking: if your oven runs hot, tent with foil after 30–40 minutes to avoid over-browning.
- Test for doneness: toothpick clean >160°F internal temp is a safe guide for egg-containing quick breads.
- Zest before juicing the lemon—zest goes on the top to capture the bright oils.
Creative twists
- Almond-blueberry: replace 1/4 cup flour with almond flour and add 1/2 teaspoon almond extract.
- Citrus swap: use orange zest and juice instead of lemon for a sweeter, softer citrus note.
- Streusel top: mix 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons cold butter for a crunchy top.
- Vegan version: use flax eggs (2 tbsp ground flax + 6 tbsp water), dairy-free butter, and a neutral plant milk to adjust texture.
- Walnut or pistachio crunch: fold 1/3 cup chopped nuts into the batter for extra texture.
Helpful answers
Q: Can I use active sourdough starter instead of discard?
A: Yes, but active (fed) starter is more vigorous and may make the crumb tangier and slightly more fermented-tasting. Reduce additional liquids slightly if your starter is very loose.
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold in directly—this reduces bleeding. Consider increasing bake time by a few minutes due to the cooler fruit temperature.
Q: How long does it take from start to finish?
A: About 15 minutes prep and 50–60 minutes baking. Cooling adds at least 30 minutes before clean slicing—plan on roughly 1.5–2 hours total.
Q: Can I double the recipe?
A: Yes. Use two loaf pans and rotate them halfway through baking if your oven has uneven heat. Baking time may increase slightly.
Q: Is this recipe safe for kids?
A: Yes, but because it contains raw eggs, ensure the loaf is fully baked (toothpick test and internal temp) and store properly.
Conclusion
If you like the idea of using discard in a bright, easy loaf, you might also enjoy other blueberry sourdough recipes—see Easy Sourdough Blueberry Bread – Farmhouse on Boone for a similar approach and Blueberry Lemon Sourdough Bread – Amy Bakes Bread for an alternative take with slightly different technique and texture.
Sourdough Blueberry Lemon Quick Bread
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard (unfed is fine)
- 1/2 cup unsalted butter, melted (or neutral oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1/4 cup lemon juice (freshly squeezed recommended)
Dry Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1/2 cup sugar (or coconut sugar or 1/3 cup honey with slight wet adjustment)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh blueberries (do not thaw if using frozen) Toss with a teaspoon of flour to prevent sinking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment, leaving overhang for easy removal.
- In a large bowl, whisk together the sourdough starter discard, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth and uniform.
- In a separate bowl, stir together the flour, sugar, baking soda, baking powder, and salt until evenly distributed.
Mixing
- Pour the dry mixture into the wet ingredients and fold gently until just combined. Overmixing may make the loaf dense.
- Gently fold in the blueberries, taking care to avoid breaking them apart.
Baking
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, starting to check for doneness at 50 minutes with a toothpick inserted in the center.
- Let the loaf cool in the pan for 10 minutes. Use the parchment to lift it out and transfer it to a wire rack to cool completely before slicing.
