This delightful sourdough discard lemon blueberry loaf is bursting with fresh flavors and a tender crumb, perfect for breakfast or a sweet snack. It’s a fantastic way to use up that sourdough discard without having to commit to a full-fledged bread-baking project.

This recipe delivers a moist, flavorful quick bread that’s simple to whip up, making it ideal for busy mornings or an afternoon treat. The bright lemon zest pairs beautifully with the sweet blueberries, creating a truly irresistible combination.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a simple yet incredibly flavorful baked good. It’s perfect for home bakers of all skill levels, especially those who are new to working with sourdough discard or just want a fuss-free baking experience. You’ll love how quickly this loaf comes together, transforming basic pantry staples and that often-overlooked sourdough discard into something truly special. It’s an excellent choice for a weekend breakfast, a thoughtful gift for a neighbor, or a delicious snack to have on hand throughout the week. The bright, fresh flavors make it particularly appealing during warmer months, but it’s equally comforting on a chilly day.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking makes the whole process smoother and more enjoyable. This recipe uses common pantry items, plus a few fresh additions that bring all the vibrant flavor.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup sourdough discard (unfed, at room temperature)
½ cup milk (any kind)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Zest of 1 large lemon
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour (for tossing with blueberries)
For the Glaze (optional):
½ cup powdered sugar
1-2 tablespoons fresh lemon juice

For the flour, standard all-purpose works perfectly here. If you prefer, you can use a 1:1 gluten-free baking blend, though the texture might vary slightly. Any type of milk will work, whether it’s whole milk, 2%, or even a non-dairy alternative like almond or oat milk. When it comes to butter, unsalted is best so you can control the salt content, but if you only have salted, just reduce the added salt in the recipe by ¼ teaspoon. Fresh blueberries are highly recommended for their burst of flavor, but frozen blueberries can be used directly from the freezer; just don’t thaw them.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious loaf without requiring hours in the kitchen.

Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Cooling Time: 15-20 minutes (before slicing)
Total Time: Approximately 1 hour 20 minutes to 1 hour 35 minutes

How To Make It Step By Step With Visual Cues

Making this sourdough discard lemon blueberry loaf is straightforward. Follow these steps for a perfect bake every time.

Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the loaf out later.
Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, vanilla extract, and lemon zest until well combined. The mixture should be smooth.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and help keep the loaf tender. Overmixing can lead to a tough loaf.
Add Blueberries: In a small bowl, toss the fresh blueberries with the remaining 2 tablespoons of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the loaf during baking. Gently fold the floured blueberries into the batter until evenly distributed.
Bake the Loaf: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
Cool and Glaze: Let the loaf cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice for the optional glaze. Once the loaf is fully cooled, drizzle the glaze over the top.

Easy Variations And Serving Ideas That Fit Real Life

This lemon blueberry loaf is delicious as is, but it’s also incredibly versatile. For a fun twist, try adding a handful of chopped white chocolate chips along with the blueberries for an extra layer of sweetness. If you don’t have fresh blueberries, frozen ones work just as well; simply toss them with flour while still frozen. You can also experiment with other berries like raspberries or blackberries, or even a mix.

This loaf makes a wonderful addition to any breakfast or brunch spread. Serve slices alongside a cup of coffee or tea. It’s also perfect for an afternoon snack, perhaps with a dollop of Greek yogurt or a sprinkle of powdered sugar. For a more decadent dessert, warm a slice slightly and serve it with a scoop of vanilla ice cream. Kids will love it as a lunchbox treat or after-school snack, especially if you add a simple lemon glaze.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve a perfect loaf every time.

Overmixing the Batter: This is perhaps the most common mistake in quick bread recipes. Overmixing develops the gluten in the flour too much, resulting in a tough, dense loaf instead of a tender one. Mix only until the wet and dry ingredients are just combined; a few lumps are okay.
Blueberries Sinking: If your blueberries all end up at the bottom of the loaf, it’s likely because they weren’t tossed in flour first. Coating them in flour helps them suspend in the batter during baking.
Underbaking: An underbaked loaf will be gummy and can collapse in the middle. Always test for doneness by inserting a wooden skewer or toothpick into the center; it should come out clean. If the top is browning too quickly, you can loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
Slicing While Hot: While it’s tempting to cut into a warm loaf, doing so can cause it to crumble and lose its structural integrity. Allow the loaf to cool almost completely on a wire rack before slicing for cleaner cuts and a better texture.
Forgetting to Grease the Pan: Even with non-stick pans, greasing and flouring (or lining with parchment paper) is crucial to prevent the loaf from sticking and breaking when you try to remove it.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough discard lemon blueberry loaf fresh and delicious.

Once completely cooled, store the loaf in an airtight container at room temperature for up to 3-4 days. If you’ve added a glaze, it’s best to store it in a container rather than just wrapped in plastic wrap, to prevent the glaze from sticking. For longer storage, you can freeze the loaf. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It will keep in the freezer for up to 2-3 months. Thaw frozen loaf overnight in the refrigerator or at room temperature. You can gently warm individual slices in the microwave or a toaster oven for a fresh-baked feel. This loaf also holds up well when made a day ahead, making it perfect for preparing for a brunch or gathering.

Questions People Always Ask Before Making This Recipe

Can I use frozen blueberries instead of fresh ones?

Yes, absolutely! You can use frozen blueberries directly from the freezer. Do not thaw them before adding them to the batter, and still toss them with the 2 tablespoons of flour to prevent them from sinking.

What kind of sourdough discard should I use?

This recipe works best with unfed sourdough discard, meaning it’s been sitting in your fridge for a while since its last feeding. It can be thin or thick, as long as it’s at room temperature.

Do I have to add the lemon zest?

While you don’t *have* to, the lemon zest adds a wonderful brightness and complements the blueberries beautifully. It really elevates the flavor of the loaf, so it’s highly recommended!

Can I make this into muffins?

Yes, you can! Divide the batter among a

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.