Sourdough Discard Lemon Blueberry Bread – Easy Recipe

Bright, tangy, and irresistibly moist, this Sourdough Discard Lemon Blueberry Bread is the perfect way to use up leftover sourdough starter. Infused with the zing of fresh lemon and bursting with juicy blueberries, this quick bread is a cheerful bake you can whip up in just over an hour. Whether you’re craving a sweet breakfast treat, a snack with your tea, or a make-ahead brunch option, this easy lemon blueberry loaf is a delightful way to repurpose your sourdough discard.

Why You’ll Love This Lemon Blueberry Quick Bread

This sourdough discard lemon blueberry bread recipe is a game-changer for any home baker. It combines pantry staples with seasonal fruit for a loaf that’s:

• Quick and fuss-free — no rise time required
• Sweet, tart, and packed with citrus flavor
• Perfect for using up sourdough discard
• Versatile with fresh or frozen blueberries
• A family favorite that’s freezer-friendly

Ingredients That Make It Work

Dry Ingredients

• All-Purpose Flour: Creates a soft, tender crumb that supports the juicy blueberries
• Baking Powder & Baking Soda: Provide structure and lift to the quick bread
• Salt: Balances the sweetness and enhances the citrus notes
• Lemon Zest: Intensifies the lemon flavor and adds a fragrant aroma

Wet Ingredients

• Sourdough Discard: Adds moisture, slight tanginess, and depth of flavor
• Brown Sugar: Contributes to a soft, moist crumb with a hint of molasses
• Melted Butter or Coconut Oil: Enhances richness; coconut oil adds a slight sweetness
• Eggs: Provide structure and bind ingredients together
• Lemon Juice: Adds brightness and acidity, reinforcing the citrus profile
• Milk: Keeps the batter smooth and the crumb tender

Add-Ins

• Blueberries: Add juicy bursts of sweetness in every bite

Lemon Glaze

• Powdered Sugar & Lemon Juice: Create a tangy, sweet glaze that complements the loaf beautifully

Ingredient Substitutions & Variations

• No sourdough discard? Use an active starter or plain Greek yogurt for similar texture and tang
• Dairy-free option: Use coconut oil and plant-based milk like almond or oat
• Frozen blueberries: Can be used straight from the freezer; toss with a little flour first to prevent bleeding
• No lemon zest? A few drops of lemon extract can replace it
• Lower sugar version: Reduce brown sugar by 2 tablespoons to suit your taste

How to Make Sourdough Discard Lemon Blueberry Bread

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
3. Combine Wet Ingredients
   In another bowl, mix the sourdough discard, brown sugar, melted butter or coconut oil, eggs, lemon juice, and milk until fully combined.
4. Mix Together
   Pour the wet ingredients into the dry ingredients. Stir just until combined—do not overmix.
5. Fold in Blueberries
   Gently fold the blueberries into the batter. If using frozen, toss them with a teaspoon of flour first.
6. Bake the Loaf
   Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil halfway through if browning too quickly.
7. Cool and Glaze
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   Mix powdered sugar and lemon juice, then drizzle over the cooled loaf.
8. Slice and Serve
   Once the glaze is set, slice and enjoy your lemon blueberry sourdough discard bread.

Pro Tips to Bake It Right

• Avoid overmixing: This leads to a tough, dense loaf. Mix just until ingredients are combined.
• Cool before glazing: If the loaf is still warm, the glaze will melt and soak in.
• Toss blueberries with flour: Helps prevent them from sinking to the bottom.
• Lemon extract for extra punch: If you love lemon, add a few drops to the batter.
• Check for doneness: Use a skewer or toothpick in the center—if it comes out clean, it’s ready.

Creative Pairings and Serving Ideas

• Serve with: Greek yogurt, lemon curd, or a dollop of whipped cream
• Topping Ideas: Sprinkle the glaze with lemon zest or a few extra berries for garnish
• For a brunch spread: Pair with savory dishes like quiche or breakfast sausage
• Flavor twist: Swap in orange zest and juice for a citrus variation
• Add-ins: Stir in white chocolate chips or chopped nuts for extra texture

Long Fermentation Option for Better Digestibility

Want to maximize the gut health benefits of sourdough? Try this long-ferment version:

1. Prepare the batter (without blueberries) 16–18 hours before baking.
2. Mix all dry and wet ingredients together and stir just until combined.
3. Cover the bowl with a tea towel or plastic wrap. Let rest at room temp for 4–6 hours.
4. Refrigerate overnight for 12 hours.
5. The next morning, stir the dough gently and fold in the blueberries.
6. Bake as directed above and enjoy a slightly more tangy, complex flavor with enhanced digestibility.

Conclusion

This Sourdough Discard Lemon Blueberry Bread is more than just a clever way to use up your sourdough starter—it’s a bright, flavorful loaf that brings together the tang of lemon, the sweetness of blueberries, and the subtle complexity of sourdough in one delicious bite. It’s quick to prepare, endlessly adaptable, and always crowd-pleasing. Whether you enjoy it as a breakfast bread, afternoon snack, or dessert loaf, it’s sure to become a repeat recipe in your kitchen. Save your discard, grab a lemon, and bake your way to something truly special.

Frequently Asked Questions

More Relevant Recipes

• Meyer Lemon Muffins: These light, citrusy muffins are packed with the brightness of Meyer lemon and offer a similar sweet-tart profile to sourdough discard lemon blueberry bread. Perfect for breakfast or tea-time treats.
• Cranberry Orange Bread: This moist quick bread combines tart cranberries and zesty orange, mirroring the fruity-citrus balance found in lemon blueberry bread. A great holiday or year-round bake.
• Sourdough Discard Brownies: A rich, chocolatey way to use sourdough discard, these brownies offer a unique twist with a tangy undertone—perfect if you loved the use of discard in the lemon blueberry loaf.

Print