You know that smell—bright lemon zest, cozy vanilla, a whiff of blueberries bubbling away? Suddenly you’re ten again, barefoot in Grandma’s kitchen. This Sourdough Discard Lemon Blueberry quick bread is blowing up on TikTok for a reason: it’s soft, sweet, tangy, and wildly easy. Uses up your discard, takes maybe ten minutes to whip together, and makes your kitchen smell like summer vacation mixed with fresh laundry.
It’s a quick bread you’ll want to make on repeat. Just use your sourdough discard, handful of frozen or fresh blueberries, splash of lemon, your usual baking suspects. Think: banana bread’s zesty cousin. Soft inside, golden crust, never fussy. Full details in the blog!
This one came straight from my disaster-prone recipe pile, born after burning a batch of biscuits and swearing I’d “just make toast.” But I remembered my grandma’s lemon loaf and thought, why not add the discard too? I tested it. You’ll love the secret twist.
Why You’ll Love This Recipe
This Sourdough Discard Lemon Blueberry quick bread is all about cozy simplicity. The tangy kick of fresh lemon zest blends beautifully with the natural sweetness of blueberries, while the sourdough discard adds a subtle depth of flavor. It’s the ultimate way to transform kitchen leftovers into something magical—no fuss, no complicated steps.
Pro Tip: Forgot to feed your starter? That’s fine! This recipe is a perfect excuse to use up that discard you’ve been staring at. Plus, it’s just sweet and tangy enough to remind you of an old-fashioned lemon loaf, but with a fresh modern twist featuring those juicy blueberries.
Ingredients & Tools Breakdown
The ingredient list is delightfully simple, with plenty of pantry staples. You’ll need all-purpose flour, baking powder, baking soda, a bit of salt, lemon zest for brightness, and of course, your sourdough discard. The wet ingredients come together with melted butter, eggs, milk, and freshly squeezed lemon juice. Finally, the stars: a cup of plump, juicy blueberries and an optional powdered sugar glaze that takes the flavor over the top.
Tools: If you’ve got a mixing bowl, whisk, and loaf pan, you’re all set. A zester comes in handy for that punchy lemon flavor, but a fine grater works too. And if you prefer to line your loaf pan for easy cleanup, grab some parchment paper!
Step-by-Step Process
Let’s break this down! Start by whisking your dry ingredients (flour, baking powder, baking soda, salt, and lemon zest) in one bowl. In another, mix the wet ingredients: sourdough discard, brown sugar, melted butter, eggs, lemon juice, and milk. Slowly stir the dry into the wet—just until combined. Be gentle—overmixing gives quick bread a tough texture, and we want tender perfection!
Now for the fun part: fold in the blueberries with a light hand. Keep the batter lumpy—it’s fine! Pour it all into your greased or lined loaf pan. Bake at 350°F for about 50–60 minutes, checking with a toothpick near the center for doneness. It should come out clean or with just a few moist crumbs.
Troubleshooting & Tips
Nobody wants soggy bread or sunken berries, so here are a few tips. First, toss your blueberries in a teaspoon of flour before folding them into the batter—this keeps them from sinking to the bottom. If your loaf seems pale before the timer goes off, let it bake a bit longer, tenting it with foil if the top browns too quickly.
Pro Tip: For a more pronounced lemon punch, add an extra teaspoon of zest to the batter. No lemons on hand? Skip the glaze and dust with powdered sugar instead for a sweet finish!
Serving & Storage Ideas
The first slice of this quick bread? Warm, fresh out of the oven. Serve it plain for breakfast or with a smear of butter or cream cheese for an indulgent snack. If you’re feeling fancy, drizzle on the lemon glaze once the bread has cooled. Just whisk together powdered sugar and fresh lemon juice, then let it set for a glossy finish.
Leftovers keep beautifully for up to 3 days in an airtight container at room temperature, or up to a week in the fridge. For long-term storage, slice the bread and pop it into the freezer—it reheats in seconds for an instant treat.
Ingredient Swaps & Add-Ons
Swap/Add-On
How to Use
Raspberries
Replace blueberries for a tart twist.
Lemon Glaze
Drizzle over cooled bread for extra zing.
Vanilla Extract
Add 1 teaspoon for a cozy vanilla undertone.
Quick Bread Baking Timing Guide
Pan Size
Bake Time
Doneness Cue
8×4 Loaf Pan
50–60 minutes
Toothpick comes out clean.
Mini Loaf Pan
25–30 minutes
Edges should pull away slightly.
Muffin Tin
18–22 minutes
Lightly golden tops.
Expert Insight: Maximizing Flavor with Sourdough Discard Lemon Blueberry
Utilizing sourdough discard in lemon blueberry recipes not only reduces waste but also imparts a subtle tang that balances the sweet and citrus flavors. The natural fermentation enhances texture and depth, making each bite more complex without overwhelming the fresh ingredients.
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A Little Love from Our Kitchen
Every time I bake this Sourdough Discard Lemon Blueberry Quick Bread, I remember Rachel’s face when she first tried it—her eyes lighting up like she’d discovered a secret treasure. It’s quick, a little tangy, and perfect for those “I forgot to plan breakfast” mornings in our beautifully chaotic kitchen.
FAQs ( 5 )
How do I use sourdough discard in Lemon Blueberry Quick Bread?
Using sourdough discard in your Lemon Blueberry Quick Bread is a fantastic way to reduce waste and add a subtle tangy flavor. Simply replace some of the flour and liquid in your recipe with the discard, usually about half a cup. This not only enriches the bread’s texture but also brings a delightful depth that makes this quick bread uniquely delicious!
Can I freeze Sourdough Discard Lemon Blueberry Quick Bread?
Absolutely! Freezing is a great way to keep your Sourdough Discard Lemon Blueberry Quick Bread fresh and tasty for longer. Wrap individual slices or the whole loaf tightly in plastic wrap and put it in an airtight container or freezer bag. When you’re ready to enjoy, thaw at room temperature or toast slices directly from the freezer for a quick treat.
What makes this Lemon Blueberry Quick Bread quicker than regular bread?
This Lemon Blueberry Quick Bread skips the long rising time typical of traditional sourdough bread because it uses baking powder or baking soda as a leavening agent. The sourdough discard adds flavor without requiring fermentation time, so you get that tangy sourdough twist in a fraction of the time. It’s perfect for busy home cooks craving delicious homemade bread fast.
How do I prevent blueberries from sinking in the quick bread?
A common trick to keep blueberries evenly distributed in your Sourdough Discard Lemon Blueberry Quick Bread is to toss the berries in a little flour before folding them into the batter. This helps suspend them and prevents sinking during baking. Fresh or frozen blueberries work great, just be gentle when mixing to avoid breaking the berries.
Can I make Sourdough Discard Lemon Blueberry Quick Bread gluten-free?
Yes, you can! Swap regular flour with a gluten-free all-purpose blend that includes xanthan gum for structure. Just keep in mind that gluten-free quick bread might have a slightly different texture but will still taste amazing with the tangy sourdough discard and fresh blueberries. It’s an excellent way to enjoy this delightful bread even if you’re gluten-sensitive.
Wrapping Up Your Sourdough Discard Lemon Blueberry Quick Bread
You’ll love how this Sourdough Discard Lemon Blueberry quick bread comes together with just a few simple ingredients and in under an hour. That tender crumb, fresh lemon zing, and juicy blueberries make every bite feel like a cozy homemade hug—no fuss, only joy in your kitchen.
Feel free to swap in raspberries or add a splash of vanilla for a new twist. Leftovers keep well, so slice and freeze for quick treats later. A little powdered sugar glaze takes it fancy, but even plain, it’s a winner—trust this little trick from a baking friend!
Did this recipe remind you of an old family favorite? Snap a pic, share your tweaks, or pass it on to someone who deserves a homemade pick-me-up. Baking memories like this—well, that’s what makes a house feel like home.
A moist and flavorful quick bread combining tangy sourdough discard with fresh blueberries and zesty lemon, perfect for breakfast or a delicious snack any time of day.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon lemon zest
1 cup sourdough starter discard or active starter
¾ cup light or dark brown sugar
½ cup melted butter or melted coconut oil
2 large eggs
2 tablespoons lemon juice
¼ cup milk
1 cup blueberries
¼ cup powdered sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine dry ingredients: flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, whisk sourdough starter discard, brown sugar, melted butter, eggs, lemon juice, and milk until smooth.
Pour wet mixture into dry ingredients and stir until just combined.
Gently fold in blueberries.
Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Meanwhile, prepare lemon glaze by mixing powdered sugar and lemon juice.
Once bread cools slightly, drizzle glaze over top.
Allow to cool completely before slicing and serving.
Notes
For best results, use fresh or frozen blueberries and do not overmix the batter to keep the bread tender
The lemon glaze adds a bright finishing touch but can be omitted if preferred
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
