Description

This Sourdough Discard Lemon Blueberry Quick Bread is a moist, tangy, and beautifully tender loaf that marries the fresh zing of lemon with bursts of juicy blueberries. It’s the perfect way to use up sourdough discard, resulting in a bakery-worthy quick bread that’s easy enough for breakfast, brunch, or a sweet snack. No yeast or rising required—this recipe comes together in just over an hour with simple pantry ingredients.

Ingredients

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Dry Ingredients

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup (113g) unsalted butter, melted and slightly cooled
2/3 cup (135g) granulated sugar
2 large eggs, at room temperature
1/2 cup (125g) sourdough discard (unfed)
1/2 cup (120g) sour cream or plain Greek yogurt
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup (60ml) fresh lemon juice
1 teaspoon vanilla extract

Blueberries

1 cup (150g) fresh or frozen blueberries
1 teaspoon all-purpose flour (for tossing berries)

Optional Lemon Glaze

1/2 cup (60g) powdered sugar
2–3 teaspoons fresh lemon juice

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Instructions

Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine the Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and mix until combined, then whisk in the sourdough discard, sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract until well blended.
Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Gently stir with a spatula until just combined—do not overmix.
Prepare and Fold in Blueberries: Toss the blueberries with 1 teaspoon flour, then gently fold them into the batter, being careful not to burst the berries.
Bake: Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Cool: Allow the bread to cool in the pan for 10–15 minutes, then lift out and transfer to a rack to cool completely.
Glaze (Optional): Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled bread before slicing and serving.

Notes

If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
You can substitute full-fat Greek yogurt for sour cream for extra tang and moisture.
The bread is best the day it’s made but stays moist for several days when stored in an airtight container.
Sourdough discard adds subtle tang and moisture—any 100% hydration discard works here.
Try adding a handful of chopped nuts for crunch, or swap blueberries for raspberries.

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 245
Sugar: 17g
Sodium: 190mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 47mg