This delightful sourdough lemon blueberry loaf is bursting with fresh lemon zest and juicy blueberries, making it an absolute treat for any time of day.

Sourdough Lemon Blueberry Loaf: A Sweet & Tangy Treat 16

Whether you’re looking for a bright start to your morning or a comforting snack in the afternoon, this recipe delivers a perfect balance of sweet and tangy flavors.

Using sourdough discard adds a subtle depth and tenderness to the loaf without requiring any active fermentation, making it a surprisingly quick and easy bake. It’s a fantastic way to use up that discard and transform it into something truly special that the whole family will adore.

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 who appreciates a homemade treat but doesn’t have hours to spend in the kitchen. It’s perfect for busy parents, new bakers, or anyone looking for a simple yet impressive dish. The sourdough discard contributes a wonderful texture and a hint of tang that beautifully complements the sweetness of the blueberries and the bright citrus notes of lemon. You don’t need to be a sourdough expert to make this; it simply leverages the discard for flavor and moisture. Serve it for breakfast alongside your coffee, as an afternoon pick-me-up with tea, or even as a light dessert. It’s a versatile loaf that fits seamlessly into everyday life and special occasions alike.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking makes the process much smoother and more enjoyable. Most of these items are likely already in your pantry, making this a convenient recipe to whip up whenever a craving strikes.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sourdough discard, unfed (at room temperature)
½ cup milk (any kind works)
¼ cup unsalted butter, melted
1 large egg
1 tablespoon lemon zest (from about 1-2 lemons)
1 cup fresh or frozen blueberries (do not thaw if frozen)
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

When it comes to ingredients, don’t feel pressured to use specific brands. Any standard all-purpose flour will work beautifully. For the milk, whole milk offers a richer loaf, but 2% or even a non-dairy alternative like almond milk can be used. If you don’t have fresh lemons, bottled lemon juice can be substituted for the glaze, but fresh zest is highly recommended for the best flavor in the loaf itself. If using frozen blueberries, there’s no need to thaw them; simply toss them into the batter as is.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious homemade loaf without a lengthy time commitment.

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

How To Make It Step By Step With Visual Cues

Follow these simple steps to create your perfect sourdough lemon blueberry loaf. Pay attention to the texture of the batter and the color of the crust for the best results.

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 long sides to easily lift the loaf out later.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ½ cup granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and lemon zest until well combined. The mixture should be smooth and slightly yellow from the zest.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are fine. Overmixing can lead to a tough loaf.
Fold in Blueberries: Gently fold in the blueberries. If using fresh, they’ll incorporate easily. If using frozen, they might slightly tint the batter, which is perfectly normal. Distribute them evenly throughout the batter.
Transfer to Loaf Pan and Bake: Pour the batter into your prepared loaf pan, spreading it evenly. Sprinkle the remaining 1 tablespoon of granulated sugar over the top of the batter. This will create a lovely slightly crisp, sugary crust.
Bake Until Golden: 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 and the loaf should feel firm to the touch.
Cool and Glaze: Let the loaf cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Once the loaf is cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze generously over the top of the cooled loaf. Allow the glaze to set for a few minutes before slicing and serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough lemon blueberry loaf is wonderful on its own, but there are many ways to customize it or serve it to make it even more special.

For a different flavor profile, consider adding a teaspoon of vanilla extract to the wet ingredients. If you’re out of blueberries, raspberries or a mix of berries would also be delicious. A sprinkle of poppy seeds (about 1 tablespoon) can be added to the batter along with the dry ingredients for a lemon-poppy seed twist. For an extra textural element, a handful of chopped walnuts or pecans can be folded in with the blueberries.

This loaf is fantastic for breakfast, served with a dollop of Greek yogurt or a side of fresh fruit. For an afternoon snack, a slice with a cup of tea or coffee is pure comfort. It also makes a lovely addition to a brunch spread or a potluck dessert table. You can even toast slices lightly and spread with a little cream cheese for a decadent treat. Kids often love this loaf, especially with the sweet glaze.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing what to watch out for can help ensure your sourdough lemon blueberry loaf turns out perfect every time.

One common mistake is overmixing the batter. When you combine the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf rather than a tender one. A few lumps are perfectly fine!

Another issue can be blueberries sinking to the bottom. While not a major problem, you can prevent this by tossing the blueberries with a tablespoon of flour from the measured amount before folding them into the batter. This light coating helps them suspend more evenly.

Underbaking is another frequent slip-up. Always perform the toothpick test. If it comes out with wet batter, the loaf needs more time. If it comes out with moist crumbs, it’s done. An underbaked loaf will be gummy in the middle. Conversely, overbaking can lead to a dry loaf, so keep an eye on it after the 50-minute mark.

Finally, glazing a warm loaf will result in the glaze melting and soaking into the bread rather than forming a nice, set topping. Always allow the loaf to cool completely on a wire rack before applying the lemon glaze for the best appearance and texture.

How To Store It And Make It Ahead Without Ruining Texture

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

Once the loaf has cooled completely and the glaze has set, you can store it at room temperature. Wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh for 3-4 days on the counter.

If you need to store it for longer, the loaf freezes beautifully. Once completely cool and glazed (or unglazed, if you prefer to glaze fresh), wrap it tightly in plastic wrap, then in a layer of aluminum foil. Place it in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, simply thaw the loaf at room temperature for several hours or overnight. If frozen unglazed, you can whip up a fresh batch of glaze once it’s thawed.

Making it ahead is a great option for busy schedules. You can bake the loaf a day or two in advance and store it at room temperature. The flavors often meld and deepen overnight, making it even more delicious the next day. Just be sure to glaze it shortly before serving if you want the glaze to be at its freshest.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing this delightful loaf.

Can I use active sourdough starter instead of discard? While you technically could, this recipe is specifically designed for sourdough discard, which is unfed and less active. Using active starter might change the texture and rise of

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.