Sourdough Blueberry Lemon Quick Bread

🍋🫐 Sourdough Blueberry Lemon Quick Bread: Your New Favorite Slice of Sunshine

Hey there, friend! Let’s talk about that moment when you bite into something so perfectly balanced—tangy, sweet, and bursting with juicy berries—that you immediately text the recipe to three people. That’s exactly what this Sourdough Blueberry Lemon Quick Bread does. Imagine your coziest sweater, but in bread form: soft, moist, and hugging your taste buds with every lemony, blueberry-studded bite. And the best part? It’s ready in just over an hour. No kneading, no fuss—just pure, sunshiny deliciousness.

Whether you’re a sourdough pro with a bubbly starter named “Bready Mercury” or a newbie staring at that jar of discard like it’s a science experiment, this recipe is your golden ticket. Let’s turn that starter into something Grandma would’ve wrapped in wax paper and sneaked to you with a wink. Ready to bake magic?

How a Jar of Discard Became My Love Language

Picture this: It’s 2020, my sourdough starter “Doughvid” is thriving, but my countertop is drowning in discard. Enter my neighbor Mrs. Martinez—a 4’11” firecracker who’d leave zucchini on porches like a veggie fairy. One day, I handed her this blueberry lemon loaf as a “please take this before I eat it all” peace offering. The next morning? A text: “DITCH THE ZUCCHINI. NEED MORE BREAD.”

Now, this loaf is our thing. She brings me blueberries from her farmer’s market haul; I slip warm slices into her mailbox. It’s become our unspoken pact—no words, just buttery crumbs and sticky lemon glaze. Moral of the story? Never underestimate the power of a good quick bread to turn quarantine hobbies into lifelong traditions.

Sourdough Blueberry Lemon Quick Bread

Ingredients: The Dream Team Behind This Zesty Masterpiece

• 1 cup sourdough starter – Discard works beautifully here! If you’re starter-less, mix ½ cup each flour + water + 1 tbsp plain yogurt for tang.
• ½ cup vegetable oil – Keeps it moist for days. Coconut oil adds a tropical twist!
• ¾ cup sugar – I use raw cane sugar, but honey or maple syrup work (reduce milk by 1 tbsp if using liquid sweeteners).
• 2 large eggs – Pro tip: Let them sit in warm water for 5 minutes to prevent batter shock.
• ¼ cup milk – Dairy or plant-based—your call! Buttermilk adds extra tenderness.
• Zest + juice of 1 lemon – Meyer lemons = next-level fragrance. No fresh lemons? ½ tsp extract + 1 extra tbsp milk.
• 1½ cups all-purpose flour – For gluten-free friends, swap 1:1 with Bob’s Red Mill GF blend.
• 1 tsp baking powder + ½ tsp baking soda – Our rise-and-shine duo. Check expiration dates—they’re sneaky!
• 1 cup blueberries – Frozen work great! No thawing needed, but toss in 1 tbsp flour to prevent purple swirls.

Let’s Bake! Your Foolproof Roadmap to Quick Bread Bliss

1. Preheat to 350°F (175°C) – Grease your loaf pan like you’re buttering up your favorite aunt—generously! Line with parchment for easy lifts.
2. Whisk wet ingredients – In your prettiest bowl, combine oil, sugar, eggs, milk, lemon zest + juice. Channel your inner diner waitress and whisk until it’s smoother than a jazz bassline.
3. Stir in starter – No need to activate it! Discard or freshly fed—both work. The batter will look lumpy; that’s your sourdough saying “hello.”
4. Dry team assembly – In another bowl, whisk flour, baking powder, soda, and salt. Pretend you’re sifting snow—we want this LIGHT.
5. Marry the mixtures – Add dry to wet ingredients. Mix until JUST combined—a few flour specks are fine! Overmixing = tough bread, and we’re all about that tender life.
6. Fold in blueberries – Toss berries in flour first (trust me, it’s worth the extra bowl). Use a spatula like you’re tucking them into bed—gentle hugs only!
7. Bake 50-60 minutes – Rotate pan halfway for even browning. When the top cracks like a desert canyon and a toothpick comes out clean, it’s GOLDEN.
8. Cool + glaze – Let it cool 15 minutes in the pan. Drizzle with lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) while still warm—it’ll soak in like sunshine.

Serving Suggestions: How to Make This Loaf Shine

You’ve pulled this golden, lemon-kissed beauty from the oven—now what? Let’s turn your Sourdough Blueberry Lemon Quick Bread into a full-blown moment. Whether you’re serving it warm from the pan or days later from the freezer, here’s how to make each slice sing.

Keep it Simple (and Sublime): Slice thick and serve slightly warm with a generous smear of salted butter. The tang of the sourdough paired with the richness of the butter? Chef’s kiss. Want extra zing? Drizzle with a bit of fresh lemon juice and a pinch of lemon zest just before serving.

Brunch Goals: Plate slices alongside vanilla Greek yogurt, honey, and a handful of fresh berries for a vibrant breakfast board. Add soft scrambled eggs or smoked salmon if you’re feeling fancy. Pro tip: toast slices lightly for crispy edges and warm centers—total texture bliss.

Tea Time Treat: Pair with a mug of Earl Grey, chamomile, or iced hibiscus tea. For a real “hostess with the mostest” vibe, serve mini slices with lemon curd or whipped cream cheese on the side. Bonus: this loaf works beautifully as tea sandwiches—just slice thinly, remove crusts, and halve diagonally.

Dessert-ify It: Top a warm slice with a scoop of vanilla bean ice cream or a dollop of lemon curd whipped cream (just whip heavy cream with a spoonful of lemon curd until fluffy). Add a sprinkle of toasted almonds or crushed graham crackers for crunch.

Gift It Like a Pro: Wrap cooled slices in parchment and tie with twine for sweet little gifts. Pair with a jar of homemade jam, a tea sachet, or a handwritten note for the ultimate cozy surprise.

Every slice is a chance to serve up sunshine—don’t hold back. 💛

Mix It Up! 5 Delicious Twists to Try

• Lemon-Poppyseed: Swap blueberries for 2 tbsp poppyseeds + 1 tsp almond extract
• Vegan Vibes: Use flax eggs (2 tbsp ground flax + 5 tbsp water) + coconut oil
• Gluten-Free Goddess: 1:1 GF flour + 1 tsp xanthan gum
• Berry Medley: Raspberries + blackberries tossed with orange zest
• Crunch Time: Add ½ cup toasted sliced almonds to batter

Chef’s Notes: Lessons from My Many (Many) Test Batches

True story: The first time I made this, I forgot the baking soda. The result? A doorstop disguised as bread. My dog gave it side-eye. Moral? Always taste-test your leaveners—if they don’t fizz with vinegar, replace ’em!

Over the years, I’ve learned: 1) Room temp ingredients prevent dough-dentity crises, 2) A dough scraper saves blueberries from massacre, and 3) Sharing this bread = instant friendship points. Last month, I bartered a loaf for homemade tamales. Zero regrets.

FAQs: Your Burning Questions, Answered

Q: Can I use active starter straight from the fridge?
A: Absolutely! No need to feed it first. Just stir and measure—it’s chill like that.

Q: Why did my blueberries sink?
A: Two tricks: 1) Toss them in flour first, 2) Fold into the batter LAST so they don’t get overexcited and dive to the bottom.

Q: How long does it keep?
A: 3 days at room temp (wrap tightly), or freeze slices for up to 2 months. Pro move: Toast frozen slices straight in the toaster!

Nutritional Info (Per Slice, Without Glaze)

Calories: 210 | Protein: 3g | Carbs: 28g | Fiber: 1g | Sugar: 12g | Fat: 9g

Sourdough Blueberry Lemon Quick Bread

Print Recipe

• Author: Emily Walker
• Prep Time: 15 mins
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 slices 1x

Ingredients

Scale 1x2x3x

1 cup sourdough starter (discard or active)

1/2 cup vegetable oil

3/4 cup sugar

2 large eggs

1/4 cup milk

Zest of 1 lemon

2 tbsp fresh lemon juice

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

Optional Lemon Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a bowl, whisk oil, sugar, eggs, milk, lemon zest, and juice. Stir in sourdough starter.

In another bowl, whisk flour, baking powder, baking soda, and salt.

Combine wet and dry ingredients, then gently fold in blueberries.

Pour batter into pan. Bake for 50–60 minutes, or until a toothpick comes out clean.

Cool, then drizzle with lemon glaze if desired.

Nutrition

• Calories: 210 per serving
• Sugar: 12g per serving
• Fat: 9g per serving
• Carbohydrates: 28g per serving
• Fiber: 1g per serving
• Protein: 3g per serving

Final Thoughts: A Slice of Sunshine You’ll Bake on Repeat 🍋🫐

This Sourdough Blueberry Lemon Quick Bread isn’t just a way to use up discard—it’s a ritual, a mood-lifter, and a love letter to everything that makes baking feel magical. From that lemon-zesty aroma wafting through the kitchen to the burst of berries in every bite, this loaf delivers big joy with minimal fuss. Whether you’re feeding brunch guests, cheering up your Monday, or just trying to make your sourdough starter feel useful again, this recipe’s got your back.

The best part? It’s flexible, forgiving, and fancy without the drama. Gluten-free swaps? Easy. Vegan hacks? Covered. Want to make friends with your neighbors? Wrap a slice in parchment, tie it with twine, and prepare for compliments.

So don’t overthink it—just preheat, pour, and let this loaf turn your ordinary day into something golden, glazed, and very worth sharing.