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Baked blueberry quick bread for Sourdough Discard Lemon Blueberry Quick Bread Recipe.
Stephanie

Sourdough Discard Lemon Blueberry Quick Bread Recipe

4 from 1 vote
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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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

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

Method
 

Quick Bread Version
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  4. In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan
  8. 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.
  9. Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. In a small bowl combine the glaze ingredients.
  11. Pour glaze evenly across the top of the cooled blueberry loaf.
  12. Slice and enjoy your homemade bread!
Long Fermented Version
  1. 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.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
  3. In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Cover the mixture with a damp kitchen towel or plastic wrap.
  7. For best results, allow for a 4-6 hour rise time.
  8. Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
  1. The next morning, after the final rise, preheat your oven to 350°F (175°C).
  2. With a Danish dough whisk or a wooden spoon, give the lemon blueberry sourdough dough a few good stirs.
  3. Pour the sticky dough in the prepared pan.
  4. 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.
  5. Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  6. In a small bowl combine the glaze ingredients.
  7. Pour glaze evenly across the top of the cooled blueberry loaf.
  8. Slice and serve at room temperature.
  9. 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.