Sourdough Discard Lemon Blueberry Quick Bread Recipe

Ready to fall in love with a loaf? The Sourdough Discard Lemon Blueberry Quick Bread Recipe is the ultimate sweet-meets-tangy delight, perfect for using up that precious sourdough discard. This tender, golden bread bursts with juicy blueberries and zingy lemon flavor in every bite, marrying classic comfort and a touch of the unexpected. Whether you’re a seasoned baker or just looking for a new way to make breakfast or snacktime special, you’ll swoon over the aroma, flavor, and pure joy baked into every slice.

this Recipe

Ingredients You’ll Need

The beauty of this Sourdough Discard Lemon Blueberry Quick Bread Recipe lies in its pantry-friendly ingredients. Each one is chosen not just for necessity, but for the flavor, moistness, and fluffiness they bring to your loaf. Here’s what to grab before you preheat your oven:

• Sourdough discard: Adds oomph and a slight tanginess while reducing waste—a win for your tastebuds and your sourdough starter!
• All-purpose flour: Provides the perfect crumb and structure, making the bread sliceable yet supremely tender.
• Granulated sugar: Sweetens the loaf and helps create that irresistible golden-brown crust.
• Fresh blueberries: Stud each slice with juicy, fruity bursts—toss with a little flour to keep them from sinking.
• Lemon zest and juice: Brightens every bite with citrusy zing that plays beautifully with the tang of the discard.
• Baking powder and baking soda: The dynamic duo that give rise to a perfectly domed, fluffy bread.
• Eggs: Lend richness, moisture, and help bind the loaf together for easy slicing.
• Vegetable oil or melted butter: Keeps the bread moist with just the right hint of richness—choose your favorite.
• Salt: Brings out all the other flavors and balances the sweetness.
• Vanilla extract: Adds depth and a bakery-style aroma that’s sure to impress.

How to Make Sourdough Discard Lemon Blueberry Quick Bread Recipe

Step 1: Prep Your Ingredients

Set the mood for baking! Preheat your oven to 350 degrees Fahrenheit and lightly grease a standard loaf pan. Gather all the ingredients for your Sourdough Discard Lemon Blueberry Quick Bread Recipe, zest and juice the lemon, and toss the blueberries with a tablespoon of flour to keep them suspended in the batter. A little prep now ensures a smooth baking process!

Step 2: Whisk Wet Ingredients

In a large mixing bowl, whisk together your sourdough discard, eggs, granulated sugar, oil (or butter), lemon zest and juice, and vanilla extract. The sourdough discard adds a subtle tang that makes this loaf addictively complex. Be generous with the lemon—it should taste bright and fresh at this stage.

Step 3: Combine Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Blending these dry ingredients first ensures your bread will rise evenly and avoids any pockets of baking soda. Now’s also a great time to check the blueberries—are they evenly dusted with flour and ready to go?

Step 4: Mix and Fold

Gently fold the dry mixture into the wet bowl until just combined—no over-mixing! This will keep your Sourdough Discard Lemon Blueberry Quick Bread Recipe soft and light, not tough. When you can still spot a few streaks of flour, fold in the blueberries carefully, reserving a handful for sprinkling on top if you like a pretty finish.

Step 5: Bake to Perfection

Pour the thick, berry-studded batter into your prepared pan and scatter any reserved blueberries across the surface. Pop it in the oven and bake for 50 to 60 minutes, or until a tester inserted in the center comes out mostly clean with a few moist crumbs. Let it cool in the pan for 10 minutes, then lift it onto a rack so the bottom doesn’t get soggy.

How to Serve Sourdough Discard Lemon Blueberry Quick Bread Recipe

Garnishes

For a beautiful final touch, dust the cooled loaf with powdered sugar, or drizzle with a simple lemon glaze (just whisk powdered sugar and lemon juice together). A few curls of fresh lemon zest on top look lovely and hint at all the bright flavor within.

Side Dishes

Pair slices with a cup of hot tea or coffee for the ultimate afternoon treat. If serving this Sourdough Discard Lemon Blueberry Quick Bread Recipe at brunch, it’s excellent alongside Greek yogurt, fresh berries, or even a crisp green salad for a sweet-savory combo.

Creative Ways to Present

Try slicing the bread and toasting it lightly, then adding a pat of butter or a swipe of mascarpone for a luxurious breakfast. For a fun twist, cube the baked bread to create bite-sized dessert croutons that you can layer in parfaits or ice cream sundaes. Or make it the star of a casual dessert board with fruit, cheese, and honey.

Make Ahead and Storage

Storing Leftovers

Keep any extra Sourdough Discard Lemon Blueberry Quick Bread Recipe tightly wrapped or in an airtight container at room temperature for up to three days. The moisture from the blueberries keeps this loaf tender, but storing it well ensures it stays fresh and delicious.

Freezing

To freeze, wrap the fully cooled loaf or individual slices in plastic wrap and then aluminum foil. Store in a freezer-safe bag or container for up to three months. Thaw at room temperature when ready to enjoy—the flavor develops even further after resting!

Reheating

For best results, reheat slices gently in a 300-degree oven for about 8 minutes to restore their just-baked texture. Or pop a slice in the toaster if you love a bit of crispiness around the edges; the blueberries become extra juicy and irresistible.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them before adding to the batter. Toss them in a little flour to prevent streaking and to keep them evenly distributed throughout the bread.

What if I don’t have sourdough discard?

While sourdough discard is what gives this Sourdough Discard Lemon Blueberry Quick Bread Recipe its wonderful tang and moistness, you can use plain Greek yogurt or buttermilk as a substitute in a pinch—the flavor profile will be a little different, but still delicious.

Can I make this recipe gluten-free?

Yes! Substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour. Be sure your sourdough discard is also made with gluten-free starter if you’re baking for someone with gluten sensitivities.

How do I keep the blueberries from sinking?

Toss your fresh or frozen blueberries in a tablespoon of flour before adding them to the batter. This helps suspend them evenly throughout the loaf, so every slice is packed with blueberry goodness.

Can I double the recipe?

Definitely—you can double the Sourdough Discard Lemon Blueberry Quick Bread Recipe and bake two loaves side by side. Just watch the baking time, as some ovens may require a few extra minutes for multiple loaves.

Final Thoughts

If you’ve been searching for an excuse to bake something wonderfully comforting yet a little out-of-the-ordinary, let this Sourdough Discard Lemon Blueberry Quick Bread Recipe be your new go-to. Whether you share it or keep it all to yourself, every tender, zingy, berry-filled bite is pure joy. Gather your sourdough discard and see for yourself why this loaf is impossible to resist!

Print