Sourdough Discard Lemon Blueberry Quick Bread Recipe
This quick and easy sourdough discard lemon blueberry bread is soft, sweet, and bursting with fresh blueberries and lemon flavor. Made with 1 cup of discard and no rise time required, it’s the perfect way to use up leftover sourdough starter for a cheerful spring or summer treat.
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Servings: 0
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 all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 1 cup sourdough starter discard or active starter
- ¾ cup 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.