Life can be a whirlwind, can’t it? As an enthusiastic food lover always on the hunt for delicious, yet simple, recipes that fit into my bustling schedule, I often find myself experimenting. There are mornings when I crave something truly special, something that feels like a warm hug, but without the fuss of a lengthy baking project.

That’s exactly how I stumbled upon the magic of Sourdough Blueberry Lemon Quick Bread. I remember one particularly hectic Tuesday; the sourdough starter in my fridge was begging for attention, and I had a punnet of blueberries calling out to be used. Lemon seemed like the perfect bright counterpoint.

The idea for a quick bread, boosted by the unique tang of sourdough, clicked into place. What emerged from my oven was an absolute revelation: a tender, fragrant loaf, bursting with juicy blueberries and bright lemon zest, all underpinned by that subtle, sophisticated sourdough flavor. This isn’t just any quick bread; it’s a slice of pure joy, perfect for breakfast, brunch, or an afternoon pick-me-up.

It immediately became a staple in my kitchen, proving that even with a busy lifestyle, you can still bring fresh, exciting flavors to your table. The ease of preparing this sourdough quick bread truly amazed me, and the results speak for themselves. You just have to try this incredible blueberry lemon bread.

Table of Contents

Why You’ll Love This Recipe

You are going to absolutely adore this Sourdough Blueberry Lemon Quick Bread. Seriously, it’s a game-changer! First, it’s incredibly easy to make.

We are talking about a quick bread here, which means no yeast proofing, no elaborate kneading, and no endless waiting. This simple process makes it perfect for busy mornings or an impromptu baking session. You can mix it up in minutes and have it baking while you go about your day.

Second, this recipe is a fantastic way to use up your sourdough discard. If you maintain a sourdough starter, you know the discard can pile up. Instead of tossing it, you can transform it into something truly magnificent with this sourdough discard quick bread.

The discard adds an incredible depth of flavor and a lovely tender crumb that you just won’t get from a standard quick bread. It brings a subtle tang that elevates the entire experience, making this a unique and flavorful quick bread delight.

Furthermore, the flavor combination of blueberries and lemon is simply divine. The sweet, juicy burst of fresh blueberries pairs perfectly with the bright, zesty notes of lemon. This harmonious blend creates a refreshing and utterly delicious loaf that tastes like sunshine in every bite.

It’s vibrant, it’s fresh, and it’s utterly irresistible. This blueberry lemon sourdough bread isn’t overly sweet, allowing the natural flavors to shine through beautifully. It works wonderfully for breakfast, brunch, or even as a light dessert.

Plus, the aroma that fills your kitchen while this Sourdough Blueberry Lemon Quick Bread bakes is truly intoxicating. Imagine stepping into your kitchen to the comforting scent of warm bread, sweet berries, and bright citrus. It’s pure bliss!

This recipe is also wonderfully versatile, allowing for various substitutions and additions to suit your taste. It’s a reliable recipe that delivers fantastic results every time, ensuring your easy sourdough recipe success. You will keep coming back to this Sourdough Blueberry Lemon Quick Bread.

Ingredients You’ll Need

Gathering your ingredients for this Sourdough Blueberry Lemon Quick Bread is a straightforward process. You likely have many of these staples already in your pantry. Using quality ingredients will always elevate the final taste of your sourdough quick bread, so try to opt for fresh whenever possible, especially with the blueberries and lemon. This combination of ingredients creates the perfect balance for your blueberry lemon quick bread.

1 ½ cups (190g) all-purpose flour
¾ cup (150g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, at room temperature
½ cup (120ml) full-fat milk, at room temperature
½ cup (120ml) neutral oil (such as canola or vegetable oil) or melted unsalted butter
1 cup (240g) unfed sourdough discard, 100% hydration, at room temperature
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 ½ cups (180g) fresh or frozen blueberries (do not thaw if using frozen)

Substitutions & Variations

The beauty of this Sourdough Blueberry Lemon Quick Bread lies in its adaptability. You can easily tweak ingredients to suit your preferences or what you have on hand. Feel free to get creative and make this sourdough quick bread recipe your very own!

Berries: While blueberries are fantastic, you can substitute them with other berries. Try raspberries, blackberries, or even a mixed berry blend for a different flavor profile in your blueberry lemon bread. Chocolate chips also make a delightful addition!
Citrus: If you’re not a fan of lemon or just want to try something new, orange zest and juice can be a wonderful alternative. It will give your Sourdough Blueberry Lemon Quick Bread a sweeter, less tart citrus note.
Sourdough Discard: If you don’t have discard, you can use active sourdough starter, but you might need to slightly reduce the milk by a tablespoon or two depending on your starter’s consistency. Alternatively, if you wish to omit sourdough entirely, replace the discard with an additional ½ cup of milk and 2 tablespoons of all-purpose flour, but you will miss the unique tang and texture it provides.
Dairy: For a dairy-free version, use your favorite plant-based milk (almond, soy, or oat milk work well) and ensure you are using oil instead of butter. This will still produce a delicious easy sourdough recipe.
Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. However, a full substitution might result in a denser loaf.
Sweetener: For a different kind of sweetness, try replacing a quarter of the granulated sugar with light brown sugar. This adds a subtle caramel note to your Sourdough Blueberry Lemon Quick Bread.
Glaze: A simple lemon glaze can elevate this quick bread even further. Whisk together ½ cup powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth. Drizzle it over the cooled loaf for an extra pop of citrus and sweetness.
Nuts: A handful of chopped walnuts or pecans (about ½ cup) can be folded in with the blueberries for added crunch and flavor. This makes your sourdough discard quick bread even more interesting.

The beauty of this Sourdough Blueberry Lemon Quick Bread lies in its adaptability. If you’re looking for complementary flavors, consider pairing it with garlic enhancements like Mozzarella Pepperoni Croissant Rolls to create a delightful meal.

Step-by-Step Instructions

Making this Sourdough Blueberry Lemon Quick Bread is straightforward and enjoyable. Follow these steps carefully, and you will achieve a perfectly moist and flavorful loaf. This process ensures your sourdough quick bread turns out beautifully every time.

Prepare Your Pan and Oven: First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides for easy removal. This preparation is key for a successful blueberry lemon bread.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these are thoroughly combined to ensure even leavening throughout your Sourdough Blueberry Lemon Quick Bread.
Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, oil (or melted butter), sourdough discard, vanilla extract, lemon zest, and fresh lemon juice until well combined and smooth. The sourdough discard contributes significantly to the unique texture of this sourdough discard quick bread.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough quick bread.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them first; just add them directly to the batter. Tossing them with a tablespoon of flour before adding can help prevent them from sinking to the bottom, though this is optional for your Sourdough Blueberry Lemon Quick Bread.
Transfer to Pan: Pour the batter into your prepared loaf pan. Spread it evenly with a spatula. You can sprinkle a little extra sugar on top for a delightful crunchy crust if desired.
Bake: Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with moist crumbs attached. Baking times can vary, so start checking around the 50-minute mark. The beautiful aroma filling your kitchen will be a good indicator! This careful baking ensures a perfectly cooked blueberry lemon sourdough bread.
Cool: Once baked, remove the pan from the oven and let the Sourdough Blueberry Lemon Quick Bread cool in the pan for about 10-15 minutes. Then, carefully lift it out by the parchment paper overhang (or invert it onto a wire rack if not using parchment) and let it cool completely on a wire rack before slicing. Cooling completely prevents crumbling and allows the flavors to fully develop.

Pro Tips for Success

Achieving the perfect Sourdough Blueberry Lemon Quick Bread is easy when you follow a few simple tips. These techniques will ensure your loaf is consistently moist, tender, and incredibly flavorful, making it the best sourdough quick bread you have ever made.

Do Not Overmix: This is arguably the most crucial tip for any quick bread. Overmixing develops the gluten in the flour, leading to a tough, dry loaf. Mix the wet and dry ingredients just until combined – a few lumps are fine! This gentle approach guarantees a tender crumb for your blueberry lemon bread.
Room Temperature Ingredients: Ensure your egg, milk, and sourdough discard are at room temperature. Room temperature ingredients emulsify better, creating a smoother batter and a more evenly baked loaf. This simple step makes a big difference in the texture of your Sourdough Blueberry Lemon Quick Bread.
Fresh Lemon Zest and Juice: Always use fresh lemons for both the zest and juice. Bottled lemon juice lacks the vibrant flavor, and the zest from fresh lemons provides an incredible aromatic boost that truly makes this sourdough discard quick bread shine. Zest your lemon *before* you juice it – it’s much easier!
Handle Blueberries Gently: Whether fresh or frozen, fold the blueberries into the batter very gently. Over-mixing them can cause them to break apart, turning your batter purple. If using frozen blueberries, do not thaw them; add them directly to the batter to prevent bleeding and to help them maintain their shape.
Test for Doneness: Use a wooden skewer or toothpick inserted into the thickest part of the loaf to check for doneness. It should come out clean or with a few moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking. This ensures a perfectly baked Sourdough Blueberry Lemon Quick Bread.
Cool Completely: It’s tempting to slice into a warm loaf, but for the best texture and to prevent crumbling, allow your Sourdough Blueberry Lemon Quick Bread to cool completely on a wire rack. This allows the internal structure to set and the flavors to fully develop, ensuring a delightful slice every time. Patience truly pays off with this quick bread delight.

Achieving the perfect Sourdough Blueberry Lemon Quick Bread is easy when you follow a few simple tips. For a savory balance that makes meal prep effortless, try adding Blueberry Muffins to your menu.

Storage & Reheating Tips

Proper storage ensures your Sourdough Blueberry Lemon Quick Bread stays fresh and delicious for as long as possible. This sourdough quick bread keeps wonderfully, making it perfect for meal prepping or enjoying throughout the week.

Room Temperature: Store the cooled Sourdough Blueberry Lemon Quick Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3-4 days. The bread will remain moist and flavorful.
Refrigeration: If you want to extend its shelf life, you can store it in the refrigerator for up to a week. Make sure it’s well-wrapped to prevent it from drying out. Bring slices to room temperature before serving for the best flavor and texture. This method works well for your blueberry lemon bread.
Freezing: This Sourdough Blueberry Lemon Quick Bread freezes beautifully! Wrap the entire cooled loaf tightly in plastic wrap, then again in aluminum foil. It will last in the freezer for up to 3 months. For individual servings, slice the loaf first, then wrap each slice separately before freezing. This allows you to grab a single portion whenever a craving strikes.
Reheating: To reheat a frozen slice, you can microwave it for 30-60 seconds until warm, or toast it in a toaster oven for a slightly crisper exterior. A whole frozen loaf can be thawed overnight in the refrigerator, then warmed in a 300°F (150°C) oven for about 10-15 minutes until heated through. Enjoying this easy sourdough recipe warm is always a treat!

What to Serve With This Recipe

This Sourdough Blueberry Lemon Quick Bread is incredibly versatile and makes a wonderful addition to almost any meal or snack. Its delightful blend of sweet blueberries and tart lemon, combined with the subtle tang of sourdough, pairs well with a variety of accompaniments. You will find endless ways to enjoy this sourdough quick bread.

Morning Coffee or Tea: A slice of Sourdough Blueberry Lemon Quick Bread alongside your morning coffee or a soothing cup of tea is pure bliss. It’s a perfect way to start your day, offering a comforting yet bright flavor profile.
Brunch Spread: Elevate your brunch table by adding this beautiful blueberry lemon bread. It complements eggs, bacon, fruit salads, and yogurt parfaits beautifully. Guests will adore this unique and flavorful offering.
Yogurt and Fresh Fruit: For a light and healthy breakfast or snack, serve a slice with a dollop of Greek yogurt and a side of fresh berries or sliced peaches. The creaminess of the yogurt and the freshness of the fruit enhance the flavors of the bread.
Cream Cheese Spread: A smear of plain or honey-sweetened cream cheese on a slice of Sourdough Blueberry Lemon Quick Bread is absolutely divine. The richness of the cream cheese complements the tang of the sourdough and the sweetness of the berries.
Dessert with Ice Cream: Warm a slice slightly and serve it with a scoop of vanilla bean ice cream or a drizzle of lemon curd for a simple, yet elegant dessert. This unexpected pairing truly makes your sourdough discard quick bread shine.
Afternoon Snack: Enjoy a slice on its own as a delightful afternoon pick-me-up. It’s satisfying enough to curb hunger but light enough not to spoil your dinner. This quick bread delight is perfect anytime.

FAQs

Here are some frequently asked questions about making and enjoying your Sourdough Blueberry Lemon Quick Bread.

Can I use active sourdough starter instead of discard?

Yes, you can absolutely use active sourdough starter in this Sourdough Blueberry Lemon Quick Bread recipe. However, active starter typically has more liquid than unfed discard. If using active starter, you might want to slightly reduce the milk by 1-2 tablespoons to maintain the correct batter consistency.

The overall flavor profile should remain similar, perhaps even a bit more pronounced in tang. This flexibility makes it a truly versatile sourdough quick bread.

What kind of blueberries are best?

Fresh blueberries are always wonderful for this Sourdough Blueberry Lemon Quick Bread, providing a vibrant burst of flavor and texture. However, frozen blueberries work just as well! The key when using frozen blueberries is to add them directly to the batter without thawing.

This helps prevent them from bleeding too much into the batter and keeps their shape better during baking. Both fresh and frozen will yield a delicious blueberry lemon bread.

Why is my quick bread dry?

A dry Sourdough Blueberry Lemon Quick Bread is most commonly caused by two factors: overmixing the batter or overbaking the loaf. Overmixing develops the gluten in the flour, making the bread tough and dry. Always mix just until the wet and dry ingredients are combined.

Overbaking also removes too much moisture. Make sure to check for doneness around the specified time and remove the loaf from the oven as soon as a toothpick comes out clean or with moist crumbs. Following these tips ensures a perfectly moist easy sourdough recipe.

Can I make this Sourdough Blueberry Lemon Quick Bread gluten-free?

While I haven’t personally tested a gluten-free version, many quick bread recipes adapt well to gluten-free all-purpose flour blends (especially those containing xanthan gum). You would use a 1:1 substitution for the regular flour. Your sourdough starter would also need to be a gluten-free starter (made with gluten-free flours like rice, sorghum, or buckwheat). The texture might vary slightly, but it’s definitely worth experimenting with if you require a gluten-free option for your Sourdough Blueberry Lemon Quick Bread.

How long does Sourdough Blueberry Lemon Quick Bread last?

When stored properly in an airtight container at room temperature, your Sourdough Blueberry Lemon Quick Bread will stay fresh and delicious for about 3-4 days. If refrigerated, it can last for up to a week. For longer storage, it freezes exceptionally well for up to 3 months.

Always ensure it’s completely cooled before storing to prevent condensation, which can lead to sogginess. This longevity makes it a great sourdough discard quick bread to have on hand.

Sourdough baking combines the age-old art of fermenting dough with the delightful practice of quick bread making. This method allows for a unique flavor profile and texture, making it a beloved choice among baking enthusiasts. For more information, check out this detailed overview on bread.

Nutrition Information (per serving)

While exact nutritional values can vary based on specific ingredient brands and portion sizes, this table provides an estimated nutritional breakdown per slice of Sourdough Blueberry Lemon Quick Bread (assuming 12 slices per loaf). This sourdough quick bread is a delightful treat!

Nutrient	Amount
Calories	280 kcal
Total Fat	12g
Saturated Fat	2g
Cholesterol	35mg
Sodium	240mg
Total Carbohydrates	38g
Dietary Fiber	2g
Total Sugars	20g
Protein	5g

Sourdough Blueberry Lemon Quick Bread

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Author: Julia
Total Time: 80 mins
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Sourdough Blueberry Lemon Quick Bread is a delightful and easy recipe that combines the tangy flavors of sourdough with sweet blueberries and bright lemon. This quick bread is perfect for breakfast, brunch, or as an afternoon snack, and it utilizes sourdough discard, making it a great way to minimize waste while enjoying a delicious treat.

Ingredients

Scale

1 ½ cups All-Purpose Flour
¾ cup Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 large Egg, at room temperature
½ cup Full-Fat Milk, at room temperature
½ cup Neutral Oil (such as Canola or Vegetable Oil) or melted Unsalted Butter
1 cup Unfed Sourdough Discard, 100% hydration, at room temperature
1 teaspoon Pure Vanilla Extract
Zest of 1 large Lemo
2 tablespoons Fresh Lemon Juice
1 ½ cups Fresh or Frozen Blueberries (do not thaw if using frozen)

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pa
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt
In a separate medium bowl, whisk together the egg, milk, oil (or melted butter), sourdough discard, vanilla extract, lemon zest, and fresh lemon juice until well combined
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; a few lumps are fine
Gently fold in the blueberries
Pour the batter into the prepared loaf pan, spread evenly, and sprinkle a little extra sugar on top if desired
Bake for 55-65 minutes or until a wooden skewer inserted into the center comes out clean or with moist crumbs
Once baked, cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely

Notes

Handle blueberries gently to prevent them from breaking apart.

Use fresh lemon zests and juice for the best flavor.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 20g
Sodium: 240mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg