Can I use sourdough discard for Lemon Blueberry Sourdough Bread?

Yes, you can absolutely use sourdough discard in Lemon Blueberry Sourdough Bread. Discard still provides the signature tangy flavor that makes this recipe unique. Since this is a quick bread that also relies on baking powder for lift, an active bubbly starter is not strictly necessary for structure. However, recently fed starter will give a slightly lighter texture.

Why did my blueberries sink to the bottom?

Blueberries can sink in Lemon Blueberry Sourdough Bread if the batter is too thin or if the berries are not coated properly. To prevent this, toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf. Also avoid overmixing, as that can loosen the batter structure.

Can I make Lemon Blueberry Sourdough Bread gluten-free?

You can experiment with a high-quality 1:1 gluten-free flour blend designed for baking. Keep in mind that sourdough starter traditionally contains gluten, so you would need a gluten-free sourdough starter to make a fully gluten-free Lemon Blueberry Sourdough Bread. Texture may vary slightly, but the lemon and blueberry flavors will still shine.

How should I store Lemon Blueberry Sourdough Bread?

Store Lemon Blueberry Sourdough Bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week. You can also freeze the loaf or individual slices for up to three months. Wrap tightly in plastic wrap and place in a freezer-safe bag to maintain moisture and freshness.

Lemon Blueberry Sourdough Bread – Easy Recipe

Name: Lemon Blueberry Sourdough Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (240g) active sourdough starter; 2 cups (250g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (115g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 2 large eggs, room temperature; 1 tablespoon fresh lemon zest; 2 tablespoons (30ml) fresh lemon juice; 1 teaspoon vanilla extract; 1/4 cup (60ml) milk; 1 1/2 cups (190g) fresh blueberries

Description

Lemon Blueberry Sourdough Bread is a moist and tender quick bread made with active sourdough starter, fresh lemon zest, and juicy blueberries. This bright and flavorful loaf balances sweet citrus notes with a subtle tang, making it perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

1 cup (240g) active sourdough starter
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons (30ml) fresh lemon juice
1 teaspoon vanilla extract
1/4 cup (60ml) milk
1 1/2 cups (190g) fresh blueberries

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Instructions

Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Lightly grease the sides.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sourdough starter, lemon zest, lemon juice, vanilla extract, and milk until fully combined.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Do not overmix.
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Coat blueberries in flour to prevent them from sinking to the bottom.
If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
Frozen blueberries can be used without thawing.
Store in an airtight container at room temperature for up to 3 days.
Freeze slices individually for up to 3 months for best freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 55 mg