Sourdough Blueberry Lemon Quick Bread — Easy Sourdough Discard Recipe

I fell in love with Sourdough Blueberry Lemon Quick Bread the first time I baked it with a jar of bubbly sourdough discard sitting on my counter. It was a rainy Saturday morning, and the bright lemon zest and burst of blueberries transformed my kitchen into a cozy, sunlit place even as the weather stayed gray outside. This loaf became my go-to for using discard — a simple, comforting treat that tastes like homemade love in every slice. The marriage of citrus and berries is classic in many cultures that prize preserved breads and home baking: citrus brightens the loaf while the sourdough discard adds depth and a slight tang, a nod to traditional fermented breads without the long ferment time.

Who is this recipe for? This recipe is perfect for busy home bakers, sourdough enthusiasts with discard to use, and anyone who loves quick, flavorful loaves that don’t require a long rise.
Core ingredient overview: This quick bread combines 1 cup sourdough discard, 1/2 cup sugar, 1/4 cup melted butter, 2 eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup blueberries, zest of 1 lemon, and juice of 1 lemon to create a bright, tender loaf with a tangy-sweet balance.

Tools & Ingredients

Tools

• Large mixing bowl — room to combine wet ingredients easily.
• Medium mixing bowl — for whisking dry ingredients.
• Whisk — helps blend eggs and wet ingredients smoothly.
• Rubber spatula — for folding berries without crushing them.
• Measuring cups and spoons — for accurate ingredient ratios.
• 9×5-inch loaf pan — traditional size for quick breads.
• Parchment paper or non-stick spray — prevents sticking.
• Cooling rack — helps the loaf cool evenly.
• Toothpick — to test doneness.
• Oven — to bake your loaf to golden perfection.

Ingredients (with benefits)

• 1 cup sourdough discard — adds tangy complexity and reduces waste by using starter discard.
• 1/2 cup sugar — sweetens and helps tenderize the crumb.
• 1/4 cup melted butter — contributes rich flavor and moistness.
• 2 eggs — provide structure and lift.
• 1 teaspoon vanilla extract — enhances overall flavor and aroma.
• 1/2 cup milk — adds moisture and helps keep the loaf tender.
• 1 cup all-purpose flour — the base structure for the bread.
• 1 teaspoon baking powder — helps the loaf rise and stay light.
• 1/2 teaspoon baking soda — reacts with the discard and lemon for extra lift.
• 1/4 teaspoon salt — balances sweetness and strengthens gluten.
• 1 cup blueberries — burst of fruity flavor and natural juiciness.
• Zest of 1 lemon — concentrated citrus aroma and brightness.
• Juice of 1 lemon — fresh acidity to balance sweetness and activate leaveners.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until well combined.
3. Add the milk and stir to combine, creating a smooth wet mixture.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined; avoid overmixing.
6. Gently fold in the blueberries, lemon zest, and lemon juice, being careful not to crush the berries.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

FAQ

Q: Can I freeze this loaf?
A: Yes — wrap the cooled loaf tightly in plastic wrap and then in foil, or cut into slices and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm slices gently in a toaster oven.

Q: What can I use instead of sourdough discard?
A: If you don’t have discard, you can use 1 cup plain yogurt or buttermilk as an alternative; reduce the milk slightly to maintain the correct batter consistency.

Q: Can I use frozen blueberries?
A: Yes — frozen berries work fine. Toss them in a bit of flour before folding into the batter to help prevent them from sinking.

Q: How do I prevent blueberries from sinking to the bottom?
A: Lightly coat berries in a tablespoon of flour before folding them into the batter, and fold gently to keep them suspended.

Tips & Tricks

• Room temperature ingredients blend more evenly; bring eggs and milk to room temp for a more consistent batter.
• Don’t overmix once the flour is added — overworking the batter makes the crumb tough. Mix until just combined.
• If using very juicy berries or fresh lemon juice, watch bake time and test earlier — moisture can extend baking slightly.
• For extra shine and flavor, brush the top with a thin lemon glaze (confectioners’ sugar + lemon juice) once the loaf has cooled.

Conclusion

If you enjoy exploring discard recipes or love the bright pairing of blueberry and lemon, you might also find inspiration in these related recipes: Easy Sourdough Blueberry Bread – Farmhouse on Boone, Blueberry Lemon Sourdough Bread – Amy Bakes Bread, and Sourdough Blueberry Lemon Artisan Bread Recipe – Hopewell …. Enjoy this loaf warm with butter, share it with loved ones, and savor the bright flavors — Always add

tag after Directions.