This sourdough discard lemon blueberry quick bread recipe is bursting with juicy blueberries and balanced by the tangy brightness of fresh lemon. It’s sweet, soft, and easy to make with leftover sourdough discard—no rise time needed.
The bright, fresh flavor is perfect for spring and summer, but honestly, I bake this year-round whenever I have discard to use up. It’s a cheerful little loaf that disappears fast around here! If you love baking with lemon, don’t miss my Lemon Poppy Seed Sourdough Muffins—they’re light, tangy, and perfect with your morning coffee.
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Want to make a homemade sourdough bread but in need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch
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Quick Look at This Recipe
This sourdough discard lemon blueberry quick bread is:
Easy to make with basic pantry ingredients
Made with 1 cup of sourdough discard (no rise time needed!)
Flavored with fresh lemon juice, zest, and juicy blueberries
Ready in just about an hour
Equipment for Quick Sourdough Bread Recipe
A large mixing bowl
Stand Mixer or hand mixer
Tea towel or plastic bag (for the long fermentation method)
9×5-inch loaf pan
Danish dough whisk (the one I use and love is found here) or a wooden spoon
Rubber spatula
Sharp knife
Piece of parchment paper
Ingredients for The Easy Sourdough Bread Recipe
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon lemon zest
Wet Ingredients
- 1 cup (227g) sourdough starter discard (or active starter)
- ¾ cup (150g) light or dark brown sugar (to be mixed with wet ingredients)
- ½ cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil also works but changes the flavor slightly
- 2 large eggs
- 2 tablespoons lemon juice
- ¼ cup milk
Add-Ins
- 1 cup blueberries
Lemon Glaze
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
Instructions for Sourdough Discard Lemon Blueberry Quickbread
Quick Version
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix the blueberries in.
- Pour the sticky dough in the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl combine the glaze ingredients.
- Poor glaze evenly across the top of the cooled blueberry loaf.
- Slice and enjoy your homemade bread!
Long Fermented Version
- Begin the batter 16-18 hours before you plan to bake the sourdough discard lemon blueberry. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the blueberries.
- Cover the mixture with a damp kitchen towel or plastic wrap.
- For best results, allow for a 4-6 hour rise time.
- Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
- The next morning, after the final rise, preheat your oven to 350°F (175°C).
- With a Danish dough whisk or a wooden spoon, give the lemon blueberry sourdough dough a few good stirs.
- Pour the sticky dough in the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl combine the glaze ingredients.
- Pour glaze evenly across the top of the cooled blueberry loaf.
- Slice and serve at room temperature.
- Enjoy your homemade loaf of bread!
Love the combination of lemon and blueberry? Try my Simple Lemon Blueberry Sweet Sourdough Bread, or My Lemon Blueberry Sourdough Scones. These are reader favorites!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active starter will work just fine in this recipe. Since this is a quick bread and not a traditional sourdough loaf, the starter is used more for flavor than for leavening. Whether it’s bubbly or flat, your loaf will still rise thanks to the baking soda and baking powder.
What does lemon juice do in sourdough bread?
Lemon juice adds brightness and enhances the tangy flavor of sourdough. It also increases the dough’s acidity, which can help strengthen the gluten network and slightly extend shelf life. In this recipe, it’s used for flavor—not fermentation—so it won’t interfere with the rise or texture.
Can I use frozen blueberries?
Absolutely. You can use fresh or frozen blueberries in this recipe. If using frozen, don’t thaw them first—just toss them in with a bit of flour before mixing into the batter to help prevent bleeding.
How should I store this quick bread?
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices individually for grab-and-go treats.
Can I make this without the lemon glaze?
Yes! The glaze adds extra sweetness and zing, but it’s totally optional. If you'd rather keep it simple (or less sweet), the bread is still delicious on its own.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Sourdough Discard Lemon Blueberry Quick Bread Recipe
Equipment
- A large mixing bowl
- Stand mixer or hand mixer
- Tea towel or plastic bag (for the long fermentation)
- 9×5 loaf pan
- Danish dough whisk (the one I use and love is found here) or a wooden spoon
- Rubber spatula
- Sharp knife
- Piece of parchment paper
Ingredients
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 1 cup (227g) sourdough starter discard or active starter
- ¾ cup (150g) light or dark brown sugar to be mixed with wet ingredients
- ½ cup melted butter or melted coconut oil Olive oil will also work but will change the flavor a little bit.
- 2 large eggs
- 2 tablespoons juice from a lemon
- ¼ cup milk
Add-Ins
- 1 cup blueberries
Lemon Glaze
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Quick Bread Version
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl combine the glaze ingredients.
- Pour glaze evenly across the top of the cooled blueberry loaf.
- Slice and enjoy your homemade bread!
Long Fermented Version
- Begin the batter 16-18 hours before you plan to bake the sourdough discard lemon blueberry. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Cover the mixture with a damp kitchen towel or plastic wrap.
- For best results, allow for a 4-6 hour rise time.
- Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
- The next morning, after the final rise, preheat your oven to 350°F (175°C).
- With a Danish dough whisk or a wooden spoon, give the lemon blueberry sourdough dough a few good stirs.
- Pour the sticky dough in the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl combine the glaze ingredients.
- Pour glaze evenly across the top of the cooled blueberry loaf.
- Slice and serve at room temperature.
- Enjoy your homemade loaf of bread!
Notes
- Use discard or active starter: This recipe works with either! Discard adds tang, while an active starter gives a slightly airier texture.
- Coconut oil vs. butter: Both options yield a moist loaf. Coconut oil adds a mild sweetness, while butter adds richness.
- Frozen blueberries? No problem—just toss them in a little flour before folding them into the batter to avoid excess bleeding.
- Don’t overmix: Stir just until the flour is incorporated for the softest texture.
- Lemon glaze tip: Let the bread cool completely before glazing so it doesn’t soak in or melt off.
- Storage: Wrap cooled loaf in plastic wrap or store in an airtight container. It stays fresh on the counter for 2–3 days, or refrigerate for up to a week.
- Freezer-friendly: Freeze slices individually wrapped for quick breakfasts or snacks—just thaw at room temperature or warm in the toaster oven.
Sonnya says
The bread is delicious! However, the ingredient list did not include blueberries or the milk. I used 2 cups of berries and omitted the milk as the batter would have possibly been too thin. I suppose it depends on the thickness of the sourdough discard and your choice of feeding flour. Nonetheless, it a beautiful bread and my company loved it.
Stephanie says
Thank you for bringing that to my attention! I'm glad it still turned out good!