Sourdough Blueberry Lemon Quick Bread : A Zesty Twist

Name: Sourdough Blueberry Lemon Quick Bread – A Zesty Twist on a Classic Favorite
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (or a 1:1 gluten-free blend); ¾ cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp sea salt; ½ cup sourdough starter (active or discard); 2 large eggs; ½ cup plain Greek yogurt or sour cream; ½ cup milk (dairy or plant-based); ⅓ cup melted butter or neutral oil; 1 tsp vanilla extract; Zest of 1 lemon; Juice of ½ lemon; 1 cup fresh or frozen blueberries (do not thaw if frozen); 1 tbsp flour (for coating blueberries); ½ cup powdered sugar; 1–2 tsp lemon juice

Posted on July 24, 2025 ·

By Eva

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If you’re looking for a delicious way to use your sourdough starter or discard, this Sourdough Blueberry Lemon Quick Bread is just the thing. Light, fluffy, bursting with juicy blueberries and fragrant lemon zest, it’s the perfect mix of sweet and tangy. Whether you’re just starting your sourdough journey or are a seasoned baker, this is one of those homemade sourdough bread recipes that delivers both flavor and simplicity.

This is not your typical easy sourdough bread recipe that takes hours to ferment. Instead, it’s a quick bread, meaning there’s no need to wait for rising or kneading. It’s ideal for using up sourdough starter discard and a great choice for busy mornings, brunches, or sweet snacks.

Looking for more ways to use your starter? Check out this savory Cottage Cheese Egg Bake or these easy Cornbread Waffle Bites for more quick and nourishing bakes.

Why You’ll Love This Sourdough Blueberry Lemon Quick Bread

This lemon blueberry sourdough loaf is:

Moist and tender with the perfect crumb.
A great way to use sourdough discard or active starter.
Lightly tangy, perfectly sweet, and loaded with blueberries.
A fantastic make-ahead breakfast or snack.
Customizable—swap the flour, berries, or citrus to suit your taste.

It’s a brilliant addition to any list of gluten free sourdough, vegetarian bakes, or breakfast staples, and it’s so easy to make, even first-time bakers will feel confident.

Ingredients for Blueberry Quick Bread Using Sourdough Starter

This recipe yields one 9×5-inch loaf of delicious blueberry lemon quick bread. Here’s what you’ll need:

Dry Ingredients

2 cups all-purpose flour (or a 1:1 gluten-free blend)
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt

Wet Ingredients

½ cup sourdough starter (active or discard)
2 large eggs
½ cup plain Greek yogurt or sour cream
½ cup milk (dairy or plant-based)
⅓ cup melted butter or neutral oil
1 tsp vanilla extract
Zest of 1 lemon
Juice of ½ lemon

Add-ins

1 cup fresh or frozen blueberries (do not thaw if frozen)
1 tbsp flour (for coating blueberries)

Optional glaze:

½ cup powdered sugar
1–2 tsp lemon juice

Tip: For a zippier loaf, add extra lemon zest or a dash of lemon extract.

Want to start your day off sweet? Try pairing a slice with a chilled glass of this Delicious Breakfast Punch or a serving of Birthday Cake Overnight Oats for a cheerful morning.

Kitchen Equipment Needed

Before you begin, gather the following:

Mixing bowls (1 large, 1 medium)
Whisk or hand mixer
Measuring cups and spoons
Rubber spatula
9×5-inch loaf pan
Parchment paper (optional)
Cooling rack

How to Make Sourdough Blueberry Lemon Quick Bread – Step-by-Step

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.

Step 2: Combine Wet Ingredients with Sourdough Starter

In a large mixing bowl, whisk together the eggs, yogurt, milk, vanilla, lemon zest, lemon juice, melted butter, and sourdough starter until well combined. Your bread starter adds a subtle tang while keeping the bread light.

Step 3: Fold in Blueberries and Lemon Zest

Toss the blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the wet batter using a spatula. Add the dry ingredients to the wet and stir just until no dry streaks remain. Don’t overmix—this helps avoid a dense loaf.

Step 4: Bake to Perfection

Preheat the oven to 350°F (175°C). Grease and line your loaf pan with parchment paper. Pour the batter into the pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using, drizzle the lemon glaze once cooled.

Tips for Success with Homemade Sourdough Bread Recipes

Use discard or active starter: Both work well for this recipe.
Don’t skip the lemon zest: It enhances flavor without adding moisture.
Check early: Oven temps vary—start checking at 50 minutes.
Use Greek yogurt or sour cream: Adds richness and helps activate the baking soda.

Want a savory twist for later? Try these Crispy Parmesan Air Fryer Chicken Tenderloins for a quick protein fix.

What Type of Sourdough Starter Works Best?

You can use:

Active starter if you’ve just fed it and it’s bubbly.
Discard starter if you’re reducing waste and want convenience.

The flavor will be slightly tangier with discard, but either version works beautifully in this quick bread recipe.

If you’re new to sourdough, check out a full sourdough starter recipe or dive into more recipes using sourdough starter with both sweet and savory variations.

Sourdough Starter Discard Recipe Option

This recipe is perfect if you don’t want to waste your starter. Just pull your discard from the fridge, let it come to room temperature, and whisk it into the wet ingredients. The discard gives the bread a mild tang, moisture, and structure—without needing any rise time.

Other ways to use discard:

Add it to Pancake Mini Muffins
Make savory Pumpkin Cottage Cheese Pancakes
Try sweet Pumpkin Smores Cookies

Gluten-Free Sourdough Bread Adjustments

For a gluten-free sourdough blueberry bread, simply substitute:

Use a 1:1 gluten-free flour blend with xanthan gum.
Ensure your sourdough starter is gluten-free, usually made from rice flour or another GF base.

The rest of the recipe stays the same! Check texture at 50 minutes and adjust baking time as needed.

Serving and Storing Blueberry Quick Bread

Serving Ideas

Serve warm or room temperature with:

A pat of butter or dairy-free spread
A dollop of lemon curd or yogurt
Fresh fruit on the side

Want a savory-sweet brunch? Add a serving of Crispy Smashed Potato Salad or California Roll Cucumber Salad for contrast.

How to Store

Room temperature: Wrap tightly and store for up to 3 days.
Refrigerator: Store up to 1 week.
Freezer: Wrap slices individually and freeze for up to 3 months.

Frequently Asked Questions About Sourdough Starter Recipes

Can I use frozen blueberries?
Yes, just don’t thaw them before folding into the batter. Toss in flour to prevent bleeding.

Can I use buttermilk instead of yogurt?
Absolutely! Buttermilk works as a great substitute.

Is this a gluten-free sourdough?
It can be—use GF flour and a gluten-free starter.

Why do I toss the blueberries in flour?
This helps prevent them from sinking to the bottom of the loaf during baking.

Can I bake this in muffin tins?
Yes—bake at 350°F for 18–22 minutes for standard muffins.

Whether you’re trying to cut food waste with a sourdough starter discard recipe, bake healthier sweet treats, or just try something new, this Sourdough Blueberry Lemon Quick Bread hits all the right notes. It’s zesty, naturally sweet, and perfect with your morning coffee or afternoon tea.

Tried this recipe? Be sure to share it on your favorite platform, tag your photos, and subscribe to our blog for more easy sourdough bread recipes and seasonal baked goods. We’d love to see your creations!

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