Sourdough Blueberry Lemon Quick Bread — Easy Blueberry Bread Recipe for Busy Bakers
I still remember the first time I baked this Sourdough Blueberry Lemon Quick Bread: a rainy Saturday, a jar of lively sourdough discard on the counter, and a basket of plump blueberries that begged to be used. I mixed, smelled, and tasted my way through the batter, and that first warm slice—zesty lemon cutting through the gentle tang of sourdough—became an instant favorite. Baking with sourdough discard feels like honoring a small, ongoing tradition in my kitchen: a little culinary recycling that ties modern quick breads back to age-old fermentation practices. Sourdough has roots in centuries-old breadmaking cultures, and giving the discard a second life in a sweet loaf is a comforting, sustainable nod to that history. If you’re juggling busy mornings but still crave homemade treats, this loaf is a lovely bridge between convenience and tradition. For other quick meal ideas that pair well with a morning slice, check out these quick meal prep ideas.
Who is this recipe for?
- This recipe is perfect for busy parents, bakers who love using sourdough discard, beginner bakers looking for an easy quick bread, and anyone who wants a simple, flavorful treat for breakfast or coffee time.
Core ingredients overview:
- This loaf combines sourdough discard with sugar, melted butter, eggs, vanilla, milk, flour, and gentle leaveners, then bubbles with fresh blueberries and bright lemon zest and juice to create a moist, tangy quick bread.
Tools & Ingredients
Tools
- 9×5-inch loaf pan — gives the classic loaf shape and even baking.
- Parchment paper (optional) — makes removal and cleanup easier.
- Large mixing bowl — for combining wet ingredients.
- Medium bowl — for whisking dry ingredients.
- Whisk — for aerating and combining dry ingredients.
- Spatula — for folding without overmixing.
- Measuring cups and spoons — for accurate measurements.
- Zester or microplane — to capture lemon zest without the bitter pith.
- Cooling rack — helps the loaf cool evenly.
Ingredients (with brief benefits)
- 1 cup sourdough discard — adds gentle tang, depth of flavor, and reduces food waste.
- 1/2 cup sugar — sweetens and helps with browning.
- 1/4 cup melted butter — adds richness and tender crumb.
- 2 eggs — bind the batter and provide structure.
- 1 teaspoon vanilla extract — enhances overall flavor and aroma.
- 1/2 cup milk — contributes moisture and a tender texture.
- 1 cup all-purpose flour — the main structure builder for the loaf.
- 1 teaspoon baking powder — gives lift and lightness to the quick bread.
- 1/2 teaspoon baking soda — reacts with sourdough acidity to help rise.
- 1/4 teaspoon salt — balances sweetness and enhances flavor.
- 1 cup blueberries — juicy fruit pockets that add freshness and natural sweetness.
- Zest of 1 lemon — provides bright citrus aroma and flavor.
- Juice of 1 lemon — adds acidity, balancing sweetness and highlighting the sourdough tang.
(These tools and ingredients also pair nicely with other quick recipes; see some helpful meal-prep tips here.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until well combined.
- Add the milk and stir to combine, creating a smooth wet mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined; avoid overmixing.
- Gently fold in the blueberries, lemon zest, and lemon juice, being careful not to crush the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
FAQ
Q: Can I freeze this bread?
A: Yes — wrap completely cooled slices or the whole loaf tightly in plastic wrap and aluminum foil, or place slices in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature or toast directly from frozen.
Q: What can I use instead of sourdough discard?
A: You can substitute an equal amount of plain yogurt or buttermilk for a similar moistness and tang; reduce the baking powder slightly if using very acidic dairy. For more ideas on quick swaps and related recipes, check this collection of quick meal prep ideas.
Q: How do I prevent blueberries from sinking?
A: Toss the berries lightly in a tablespoon of flour before folding them into the batter; this helps suspend them more evenly.
Q: Can I make this recipe gluten-free?
A: Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum and proceed as instructed. Texture may vary slightly.
Tips & Tricks
- Use cold, fresh blueberries to minimize color bleed into the batter; if using frozen, fold them in straight from the freezer and expect a slightly bluer crumb.
- Do not overmix once the dry ingredients are added — overworking the batter leads to dense bread.
- If the top is browning too fast but the center isn’t done, tent the loaf with foil after 30–40 minutes to allow the interior to finish baking.
- For the brightest lemon flavor, zest before juicing and avoid the bitter white pith. For more ways to use sourdough discard in quick recipes, explore these helpful quick meal prep ideas.
Enjoy a warm slice with coffee or tea, and feel free to share this recipe with friends who love easy, flavorful baking. Always add
tag after Directions.
Conclusion
If you enjoyed this Sourdough Blueberry Lemon Quick Bread and want more inspiration, check out similar recipes and variations like Easy Sourdough Blueberry Bread – Farmhouse on Boone, Blueberry Lemon Sourdough Bread – Amy Bakes Bread, and Sourdough Blueberry Lemon Artisan Bread Recipe – Hopewell.
Sourdough Blueberry Lemon Quick Bread
Ingredients
- 1 cup sourdough discard adds gentle tang and depth of flavor
- 1/2 cup sugar sweetens and helps with browning
- 1/4 cup melted butter adds richness and tender crumb
- 2 large eggs binds the batter and provides structure
- 1 teaspoon vanilla extract enhances overall flavor
- 1/2 cup milk contributes moisture
- Zest of 1 lemon provides bright citrus aroma and flavor
- Juice of 1 lemon adds acidity
- 1 cup all-purpose flour main structure builder for the loaf
- 1 teaspoon baking powder gives lift to the quick bread
- 1/2 teaspoon baking soda helps rise with sourdough acidity
- 1/4 teaspoon salt balances sweetness and enhances flavor
- 1 cup blueberries adds freshness and natural sweetness
Method
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until well combined.
- Add the milk and stir to create a smooth wet mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Gently fold in the blueberries, lemon zest, and lemon juice, being careful not to crush the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
