This Sourdough Discard Lemon Blueberry Bread is soft, moist, and packed with bright lemon flavor and juicy blueberries in every bite. The sourdough discard adds depth without making the bread sour, while lemon zest keeps it fresh and bakery-style. It’s an easy quick bread that works for breakfast, snack time, or dessert, and it’s very forgiving, even for beginners.
Why You’ll Love This Recipe
- A perfect way to use sourdough discard with no waste
- Moist, tender crumb that stays soft for days
- Bright lemon flavor balanced with sweet blueberries
- Easy quick bread, no yeast or long rising time
- Works with fresh or frozen blueberries
- Great for breakfast, brunch, or dessert
Ingredients
For the Lemon Blueberry Bread
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup sourdough discard (unfed)
- ¼ cup milk or yogurt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 1 tbsp flour (to coat blueberries)
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice
Preparation Steps
- Preheat oven to 350°F (175°C). Line or grease a loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, and salt.
- In another bowl, mix sugars and melted butter until smooth.
- Add eggs, sourdough discard, milk, lemon zest, lemon juice, and vanilla. Mix well.
- Gently fold dry ingredients into wet ingredients until just combined.
- Toss blueberries with 1 tbsp flour and gently fold into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool completely before glazing, if using.
Cooking Notes
Coating the blueberries in flour helps prevent them from sinking to the bottom. If using frozen blueberries, do not thaw them, this keeps the color from bleeding into the batter.
Variations
- Swap blueberries for raspberries or blackberries
- Add white chocolate chips for a sweeter loaf
- Use orange zest and juice instead of lemon
- Make muffins instead of a loaf (bake 18–22 minutes)
- Add a crumb topping for extra texture
Tips
- Use room-temperature eggs for best texture
- Do not overmix the batter to keep the bread tender
- Let the loaf cool fully before slicing
- Fresh lemon zest makes a big difference in flavor
- Store tightly wrapped to keep it moist
Serving Suggestions
- Serve plain or with a lemon glaze
- Pair with coffee or tea for breakfast
- Toast lightly and spread with butter
- Serve as a dessert with whipped cream
- Slice and freeze for quick snacks
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 50–60 minutes
- Total Time: About 1 hour 15 minutes
Nutritional Information (Per Slice)
Approximate values
- Calories: 260
- Protein: 5g
- Fat: 11g
- Carbohydrates: 36g
FAQs
Does this bread taste sour?
No. The sourdough discard adds depth but not sourness.
Can I use frozen blueberries?
Yes. Add them frozen and coat with flour.
Can I skip the glaze?
Absolutely. The bread is delicious on its own.
How do I store this bread?
Store at room temperature for 2 days or refrigerate up to 5 days.
Can I freeze it?
Yes. Wrap slices tightly and freeze for up to 2 months.
Conclusion
Sourdough Discard Lemon Blueberry Bread is the perfect balance of fresh citrus and sweet berries in a soft, moist loaf. It’s easy to make, beginner-friendly, and a beautiful way to turn leftover starter into something special. Once you bake it, it’ll quickly become a repeat recipe in your sourdough discard rotation.