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Sourdough Discard Lemon Blueberry Quick Bread

Sliced sourdough discard lemon blueberry quick bread with white glaze and fresh blueberries
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This sourdough discard quick bread is bursting with fresh blueberries and bright lemon flavor. Simple, no-fuss recipe perfect for using up extra starter without long fermentation.

Ingredients

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  • 1 cup sourdough discard, unfed
  • 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
  • 2 large eggs
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, and salt until well combined.
  3. In a medium bowl, whisk together sourdough discard, melted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  5. Gently fold blueberries into the batter. If using frozen, toss in 1 tablespoon flour first.
  6. Pour batter into prepared loaf pan and bake for 50-60 minutes until toothpick inserted in center comes out clean.
  7. Let bread cool in pan for 10-15 minutes, then transfer to wire rack to cool completely.
  8. Whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled bread and let set before slicing.

Notes

  • Use unfed sourdough discard straight from the refrigerator for best results.
  • Toss frozen blueberries in flour before adding to prevent sinking and color bleeding.
  • Freeze bread without glaze for up to 3 months. Add fresh glaze after thawing.

Nutrition

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