Name: Easy Sourdough Lemon Blueberry Quick Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 ¾ cups (210g) all-purpose flour; ½ cup (60g) whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tbsp cornstarch; ½ cup (120g) sourdough starter discard (unfed, straight from the fridge is fine); ¾ cup (150g) granulated sugar; ⅓ cup (80ml) vegetable oil (or melted coconut oil for a subtle twist); 2 large eggs; ⅓ cup (80ml) buttermilk (enhances tang and moisture); Zest of 2 medium lemons (about 2 tbsp, finely grated); 3 tbsp (45ml) fresh lemon juice; 1 tsp vanilla extract; 1 ½ cups (225g) fresh blueberries (or frozen, unthawed); 1 tbsp flour (to toss with blueberries, prevents sinking); ¾ cup (90g) powdered sugar; 1 ½ tbsp (22ml) fresh lemon juice; ½ tsp lemon zest; 1 tbsp coarse sugar (like turbinado)

Jump to Recipe

This sourdough lemon blueberry quick bread is zesty, moist, and easy to make—perfect for using discard in a bakery-worthy loaf!

sourdough lemon blueberry quick bread pinterest image

There’s nothing like the smell of Sourdough Lemon Blueberry Quick Bread baking in my kitchen—it’s pure comfort! This easy recipe turns sourdough discard into a moist, zesty loaf packed with plump blueberries and a sunny lemon kick. Whether you’re savoring it with morning coffee or sharing with friends, this lemon blueberry sourdough bread is a quick, sourdough beginner-friendly treat that tastes like a bakery masterpiece! Perfect way to use up blueberries during blueberry season, this blueberry lemon sourdough bread will quickly become your new family favorite.

Why You’ll Love This Recipe

Bright and Zesty Flavor: The fresh lemon zest and juice infuse every bite with a vibrant lemon flavor, perfectly balanced by the sweet-tart burst of juicy blueberries. Love this flavor combo? Don’t miss my Sourdough Blueberry Muffins for a cozy, tangy twist that’s just as irresistible.
Moist and Tender Texture: Buttermilk, vegetable oil, and cornstarch work together to create a soft, tender crumb that stays moist for days.
Easy and Quick: With just 15 minutes of prep and simple ingredients, this recipe is beginner-friendly yet yields bakery-worthy results.
Customizable: Easily adapt with substitutes like frozen blueberries, gluten-free flour, or different fruits, and tweak the glaze or toppings to your taste.

Ingredients

Flour – my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too.

Buttermilk – enhances tang and moisture

Whole Wheat Flour – for a slight nutty flavor and texture

Baking powder – leavening agent that helps our scones rise and become light

Baking Soda – for leavening and to neutralize the acidity of the starter

Salt – unrefined sea salt is best

Cornstarch: to help bind and tenderize

Sourdough starter discard– you can use either sourdough discard or active starter. Unfed, straight from the fridge is fine.

Granulated sugar – You can use brown sugar to bring out a slight caramel taste, or white granulated sugar.

Vegetable Oil – or melted coconut oil or olive oil

Eggs – use 2 large egg to bind all the ingredients together.

Lemon – Fresh, vibrant lemons lend their sunny zest to this bread, infusing it with a bright, citrusy spark. Opt for organic if you can for the purest flavor.\

Lemon Juice – Always go for fresh over bottled for that lively zing.

Vanilla extract – opt for real vanilla extract, or make your own!

Blueberries – Opt for plump, fresh blueberries for vibrant, juicy bursts of sweet-tart flavor. If using frozen, don’t thaw them to prevent excess moisture

Powdered Sugar – The silky smooth base, transforming into a sweet, glossy glaze.

Lemon Zest – for extra pop

Coarse Sugar – Turbinado or demerara sugar is ideal for a crunchy, sparkling topping

** Head to the recipe card at the bottom of the page for exact measurements.

Supplies

Instructions

1. Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cornstarch. Set aside.

3. Combine Wet Ingredients:

In a large bowl, whisk the sourdough discard, granulated sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until fully combined. The mixture will look vibrant and slightly tangy-smelling.

4. Blend Wet and Dry:

Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined. For best results, don’t overmix—some small lumps are okay; the sourdough discard will add a unique texture. Let dough rest while you prepare the blueberries.

5. Prepare Blueberries:

In a small bowl, toss the blueberries with 1 tbsp of flour to coat them. This keeps them suspended in the batter. Gently fold the blueberries into the batter, reserving a small handful (about ¼ cup) for the top.

6. Assemble and Top:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Scatter the reserved blueberries over top of the dough, pressing them lightly into the batter. If using, sprinkle the coarse sugar evenly across the top of the batter for a gorgeous, crunchy finish.

7. Bake:

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter). If the surface of the dough browns too quickly, tent with foil after 45 minutes. The bread should be golden brown with bursts of blueberry peeking through.

8. Cool:

Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.

9. Glaze:

Whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled bread, letting it drip down the sides for a dramatic effect. The glaze will set slightly, adding a glossy shine and zesty kick.

Baker’s Schedule:

Same Day

9:00 AM – Preheat oven and prep pan
9:15 AM – Mix dry & wet ingredients, fold in blueberries
9:30 AM – Pour into pan, add toppings
10:00 AM – Bake for 55-60 mins
11:00 AM – Cool for 10 mins, glaze

Overnight Prep

Day 1

7:00 PM – Mix dry & wet ingredients, refrigerate overnight

Day 2

8:00 AM – Preheat oven, pour batter into pan, add toppings
8:30 AM – Bake for 55-60 mins
9:30 AM – Cool, glaze

Tips

Sourdough Discard: The discard adds a subtle tang that pairs beautifully with lemon, but it won’t make the bread sour like traditional sourdough, it’s just a flavor enhancer here.
Blueberries: Fresh sweet blueberries give the best color and texture, but frozen work too, just don’t thaw them, or they’ll bleed too much.
Looks: The coarse sugar topping and glaze make this bread a showstopper. Slice it to reveal the purple-blue streaks against the golden crumb
No buttermilk? No problem! You can easily substitute it with something you likely have on hand. For this Blueberry Lemon Sourdough Quick Bread, the buttermilk (⅓ cup or 80ml) adds moisture and a slight tang, which complements the sourdough discard and lemon. Here’s how to replace it without affecting the recipe’s taste, texture, or stunning look.

Buttermilk Substitutes (Choose One):

Milk + Lemon Juice (Best Option):
- Mix ⅓ cup (80ml) of any milk (whole, 2%, or even plant-based like almond or oat) with 1 tsp of lemon juice (fresh from the lemons you’re already using works great).
- Let it sit for 5 minutes until it curdles slightly. This mimics buttermilk’s acidity and texture perfectly.
Milk + Vinegar:
- Same as above: ⅓ cup (80ml) milk + 1 tsp white vinegar. Let it sit for 5 minutes. It’s a neutral-flavored swap that keeps the bread tender.
Yogurt + Water:
- Combine ¼ cup (60g) plain yogurt (Greek or regular) with 1-2 tbsp water to thin it to ⅓ cup (80ml) total. Stir well. This adds a creamy tang similar to buttermilk.
Sour Cream + Water:
- Mix ¼ cup (60g) sour cream with 1-2 tbsp water to reach ⅓ cup (80ml). This keeps the richness and moisture intact.

Storage

Room Temperature (1-2 Days): Store the cooled bread in an airtight container or wrap tightly in plastic wrap at room temperature. Keep in a cool, dry place to maintain its moist texture and prevent the glaze from sticking.

Refrigeration (Up to 5 Days): Wrap the bread tightly in plastic wrap and store in a resealable bag in the fridge to extend freshness. The glaze may soften, but the flavor remains vibrant. Slice before refrigerating for easy serving.

Freezing (Up to 2 Months): Cool the bread completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe bag to prevent freezer burn. Slice before freezing for convenient portions. Skip glazing if freezing; add glaze after thawing for best appearance.
Thawing: Thaw slices at room temperature for 30 minutes or a whole loaf overnight in the fridge.

From Room Temperature or Refrigerated: Warm slices in a toaster oven at 150°C (300°F) for 5-7 minutes or a whole loaf (wrapped in foil) in the oven at 175°C (350°F) for 10-12 minutes to revive freshness.
From Frozen: Toast frozen slices directly at 150°C (300°F) for 8-10 minutes or thaw first for a softer texture. Avoid microwaving, as it can make the bread soggy.

FAQs

Yes, active starter works fine, but it won’t significantly change the rise since baking powder and soda are the primary leavening agents. The discard is mainly for flavor.

Yes, use frozen blueberries without thawing to prevent excess bleeding. Toss with flour as directed to keep them suspended in the batter.

Replace it with an equal amount (60g) of all-purpose flour. The bread will be slightly less nutty but still delicious.

Absolutely, the bread is flavorful without it. Sprinkle extra coarse sugar before baking for a crunchy top.

This happens if the batter is too wet or the berries weren’t coated in flour. Ensure you toss blueberries with 1 tbsp flour and fold gently to distribute evenly.

Use a 1:1 gluten-free flour blend in place of all-purpose and whole wheat flour. Ensure your sourdough starter is gluten-free, and check baking powder/soda for gluten-free certification.

Don’t overmix the batter, and ensure your baking powder and soda are fresh. Mix wet and dry ingredients until just combined to keep the texture light.

Yes, raspberries or chopped strawberries work well. Use 1 ½ cups (225g) and toss with flour to prevent sinking.

The glaze may need more powdered sugar. Add 1-2 tbsp extra, or reduce lemon juice slightly for a thicker consistency.

Yes, double all ingredients and bake in two 9×5-inch pans or one larger pan (adjust bake time, checking at 60-65 minutes).

Yield: 1 loaf (9x5-inch pan)

Easy Sourdough Lemon Blueberry Quick Bread Recipe

This sourdough lemon blueberry quick bread is zesty, moist, and easy to make—perfect for using discard in a bakery-worthy loaf!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Dry Ingredients

1 ¾ cups (210g) all-purpose flour
½ cup (60g) whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp cornstarch

Wet Ingredients

½ cup (120g) sourdough starter discard (unfed, straight from the fridge is fine)
¾ cup (150g) granulated sugar
⅓ cup (80ml) vegetable oil (or melted coconut oil for a subtle twist)
2 large eggs
⅓ cup (80ml) buttermilk (enhances tang and moisture)
Zest of 2 medium lemons (about 2 tbsp, finely grated)
3 tbsp (45ml) fresh lemon juice
1 tsp vanilla extract

Fold-Ins:

1 ½ cups (225g) fresh blueberries (or frozen, unthawed)
1 tbsp flour (to toss with blueberries, prevents sinking)

Lemon Glaze:

¾ cup (90g) powdered sugar
1 ½ tbsp (22ml) fresh lemon juice
½ tsp lemon zest

Optional Topping:

1 tbsp coarse sugar (like turbinado)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.
Mix Dry Ingredients:In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cornstarch. Set aside.
Combine Wet Ingredients:In a large bowl, whisk the sourdough discard, granulated sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until fully combined. The mixture will look vibrant and slightly tangy-smelling.
Blend Wet and Dry:Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined. For best results, don’t overmix—some small lumps are okay; the sourdough discard will add a unique texture. Let dough rest while you prepare the blueberries.
Prepare Blueberries:In a small bowl, toss the blueberries with 1 tbsp of flour to coat them. This keeps them suspended in the batter. Gently fold the blueberries into the batter, reserving a small handful (about ¼ cup) for the top.
Assemble and Top:Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Scatter the reserved blueberries over top of the dough, pressing them lightly into the batter. If using, sprinkle the coarse sugar evenly across the top of the batter for a gorgeous, crunchy finish.
Bake:Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter). If the surface of the dough browns too quickly, tent with foil after 45 minutes. The bread should be golden brown with bursts of blueberry peeking through.
Cool:Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Glaze:Whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled bread, letting it drip down the sides for a dramatic effect. The glaze will set slightly, adding a glossy shine and zesty kick.

Notes

Tips for Success

Sourdough Discard: The discard adds a subtle tang that pairs beautifully with lemon, but it won’t make the bread sour like traditional sourdough—it’s just a flavor enhancer here.
Blueberries: Fresh sweet blueberries give the best color and texture, but frozen work too—just don’t thaw them, or they’ll bleed too much.
Looks: The coarse sugar topping and glaze make this bread a showstopper. Slice it to reveal the purple-blue streaks against the golden crumb
No buttermilk? No problem! You can easily substitute it with something you likely have on hand. For this Blueberry Lemon Sourdough Quick Bread, the buttermilk (⅓ cup or 80ml) adds moisture and a slight tang, which complements the sourdough discard and lemon. Here’s how to replace it without affecting the recipe’s taste, texture, or stunning look.

Buttermilk Substitutes (Choose One):

Milk + Lemon Juice (Best Option):

Mix ⅓ cup (80ml) of any milk (whole, 2%, or even plant-based like almond or oat) with 1 tsp of lemon juice (fresh from the lemons you’re already using works great).
Let it sit for 5 minutes until it curdles slightly. This mimics buttermilk’s acidity and texture perfectly.

Milk + Vinegar:

Same as above: ⅓ cup (80ml) milk + 1 tsp white vinegar. Let it sit for 5 minutes. It’s a neutral-flavored swap that keeps the bread tender.

Yogurt + Water:

Combine ¼ cup (60g) plain yogurt (Greek or regular) with 1-2 tbsp water to thin it to ⅓ cup (80ml) total. Stir well. This adds a creamy tang similar to buttermilk.

Sour Cream + Water:

Mix ¼ cup (60g) sour cream with 1-2 tbsp water to reach ⅓ cup (80ml). This keeps the richness and moisture intact.

Storage

Short-Term Storage

Room Temperature (1-2 Days): Store the cooled bread in an airtight container or wrap tightly in plastic wrap at room temperature. Keep in a cool, dry place to maintain its moist texture and prevent the glaze from sticking.

Long-Term Storage

Refrigeration (Up to 5 Days): Wrap the bread tightly in plastic wrap and store in a resealable bag in the fridge to extend freshness. The glaze may soften, but the flavor remains vibrant. Slice before refrigerating for easy serving.

Freezing

Freezing (Up to 2 Months): Cool the bread completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe bag to prevent freezer burn. Slice before freezing for convenient portions. Skip glazing if freezing; add glaze after thawing for best appearance.
Thawing: Thaw slices at room temperature for 30 minutes or a whole loaf overnight in the fridge.

Reheating

From Room Temperature or Refrigerated: Warm slices in a toaster oven at 150°C (300°F) for 5-7 minutes or a whole loaf (wrapped in foil) in the oven at 175°C (350°F) for 10-12 minutes to revive freshness.
From Frozen: Toast frozen slices directly at 150°C (300°F) for 8-10 minutes or thaw first for a softer texture. Avoid microwaving, as it can make the bread soggy.