Sourdough Discard Lemon Blueberry Quick Bread

Sourdough discard lemon blueberry quick bread is the perfect way to use up leftover starter while creating something delicious. This moist, tender loaf combines bright lemon flavor with juicy blueberries in every bite. I started making this recipe when I felt guilty tossing my discard, and now it’s become a weekend staple in my kitchen.

There’s something magical about turning what would have been waste into a bakery-worthy treat. I remember the first time I made this bread – the smell of lemon and blueberries baking together filled my entire house, and my family couldn’t wait to slice into it. What makes this sourdough discard quick bread so special is that it requires no long fermentation or complicated techniques. You simply mix, pour, and bake. The sourdough discard adds a subtle tang that balances perfectly with the sweet blueberries and zesty lemon, creating a flavor combination that works beautifully for breakfast, snacks, or even dessert.

What You’ll Need for This Lemon Blueberry Loaf

I always use fresh blueberries when they’re in season, but frozen works beautifully year-round. Pro tip: don’t thaw frozen berries or they’ll turn your batter purple and sink to the bottom.

• 1 cup sourdough discard, unfed (straight from the fridge works perfectly)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 cup milk (whole milk gives the richest flavor)
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

How to Make Sourdough Discard Lemon Blueberry Quick Bread

I recommend having all your ingredients at room temperature for the best texture. This helps everything combine smoothly and creates a more tender crumb.

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly, or line it with parchment paper for easiest removal. I prefer parchment because the bread lifts out perfectly every time.

Step 2: In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. This distributes the leavening evenly throughout your batter.

Step 3: In a separate medium bowl, whisk together the sourdough discard, melted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix for about 30 seconds until everything is smooth and the sugar has mostly dissolved. The mixture should look pale yellow and smell amazing.

Step 4: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined. You should still see a few small flour streaks. Pro tip: overmixing creates a tough, dense loaf, so stop as soon as you don’t see dry flour.

Step 5: If using frozen blueberries, toss them with 1 tablespoon of flour first. Gently fold the blueberries into the batter with just 3-4 strokes. They should be evenly distributed but not crushed.

Step 6: Pour the batter into your prepared loaf pan and smooth the top gently. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 40 minutes.

Step 7: Let the bread cool in the pan for 10-15 minutes. This resting time helps it set up and makes removal easier. Then transfer it to a wire cooling rack to cool completely, about 1 hour.

Step 8: While the bread cools, make the lemon glaze. Whisk together the powdered sugar, lemon juice, and milk in a small bowl until completely smooth. The consistency should be thick but pourable. Once the bread is completely cool, drizzle the glaze over the top using a spoon. Let it set for 10 minutes before slicing.

Perfect Pairings for Your Blueberry Quick Bread

This sourdough discard lemon blueberry quick bread pairs beautifully with both breakfast and afternoon tea options.

Hot Coffee or Tea: The bright citrus notes complement bold coffee perfectly, while the sweetness balances unsweetened tea. This is one of the best sides for lemon blueberry bread during morning gatherings.

Greek Yogurt: A dollop of tangy Greek yogurt adds protein and creates a creamy contrast to the tender crumb, making this combination more filling for breakfast.

Whipped Cream Cheese: The rich, smooth texture of cream cheese spread enhances every bite and adds a bakery-style touch that guests love.

Fresh Berries: Serving extra blueberries, raspberries, or strawberries alongside the bread reinforces the fruity flavors and adds visual appeal for brunch presentations.

More Delicious Sourdough Recipes to Try

This sourdough discard lemon blueberry quick bread is just one of many ways to use leftover starter creatively. For another sweet breakfast option, try the tender and fluffy Sourdough Blueberry Muffins, which share similar fruity flavors but in portable form. The tangy Sourdough Discard Pancakes make a perfect weekend breakfast alongside a slice of this bread.

For savory sourdough discard options that complement this sweet bread beautifully at brunch, consider the crispy Sourdough Onion Rings or soft Sourdough Discard Naan. The chewy Sourdough Discard Soft Pretzel Bites are another crowd-pleasing option perfect for serving alongside this lemon blueberry loaf at gatherings.

Keeping Your Quick Bread Fresh

Store your sourdough discard lemon blueberry quick bread in an airtight container at room temperature for up to 2 days. The glaze may soften slightly, but the flavor remains delicious.

For longer storage, I recommend refrigerating the bread for up to one week. Wrap it tightly in plastic wrap first, then place it in a container. Bring slices to room temperature or warm them briefly in the microwave (10-15 seconds) before serving.

Pro tip: freeze the bread without the glaze for up to 3 months. Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and add fresh glaze before serving. This sourdough discard quick bread actually tastes even better after freezing because the flavors have time to meld together.

Common Questions About Sourdough Discard Bread

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