This delightful sourdough lemon blueberry loaf is a perfect summer sourdough recipe, combining tangy lemon and sweet blueberries in a soft, flavorful bread.

Sourdough Lemon Blueberry Loaf: Easy Summer Sourdough Recipe 16

It’s an easy blueberry sourdough bread that’s sure to become a family favorite. This recipe uses sourdough discard, making it a fantastic way to utilize your starter without the need for active fermentation, resulting in a quick bread that’s moist and tender.

You’ll love how simple it is to bring together, whether you’re a seasoned baker or just starting your sourdough journey. The bright flavors of lemon and blueberry are a match made in heaven, making this loaf ideal for breakfast, brunch, or an afternoon snack. Get ready to discover a new favorite way to enjoy the best of summer’s bounty.

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

What You’ll Love About This Quick And Easy Recipe

This sourdough lemon blueberry loaf is a true winner for so many reasons. First, it’s incredibly quick to prepare, especially for a sourdough recipe, because it uses sourdough discard rather than active, bubbly starter. This means you don’t have to wait for hours for dough to rise, making it perfect for busy weekdays or when you need a delicious treat in a hurry. It’s also incredibly forgiving, so even if you’re new to baking with sourdough discard, you’ll find this recipe easy to follow and consistently delicious. The combination of bright, zesty lemon and sweet, juicy blueberries creates a flavor profile that’s universally appealing and screams summer. It’s a fantastic way to use up an abundance of fresh blueberries when they’re in season, and the sourdough discard adds a subtle tang that elevates the classic lemon blueberry combination without being overpowering. This loaf is ideal for a relaxed weekend breakfast, a thoughtful hostess gift, or simply as a satisfying snack with a cup of coffee or tea. It’s a crowd-pleaser that works for all ages, from picky eaters to sophisticated palates.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough lemon blueberry loaf is straightforward, and most items are likely already in your pantry. The key is using sourdough discard, which adds a unique depth of flavor without requiring any proofing time.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sourdough discard (unfed, at room temperature)
½ cup milk (any kind)
¼ cup unsalted butter, melted
1 large egg
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries

½ cup powdered sugar
1-2 tablespoons fresh lemon juice

When it comes to the ingredients, simplicity is key. For the flour, standard all-purpose works perfectly, but you could also experiment with a 1:1 gluten-free flour blend if you have dietary restrictions, though results may vary slightly. Any type of milk will do – whole milk, skim, or even a non-dairy alternative like almond or oat milk will work just fine. If you don’t have unsalted butter, salted butter can be used; just reduce the added salt in the recipe by a tiny pinch. Fresh blueberries are highly recommended for the best flavor and texture, but frozen blueberries can be used straight from the freezer without thawing. If using frozen, gently toss them with a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom. For the lemon, always use fresh for both the zest and juice; bottled juice simply won’t give you the same vibrant flavor.

Time Needed From Start To Finish

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

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

How To Make It Step By Step With Visual Cues

Creating this sourdough lemon blueberry loaf is a simple process. Follow these steps for a perfectly baked, flavorful bread every time.

Prepare your baking pan: Preheat your oven to 350°F (175°C). Lightly 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. This prevents sticking and makes cleanup a breeze.
Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Mix the wet ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, lemon zest, and fresh lemon juice until well combined. The mixture should look smooth and slightly creamy.
Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough loaf.
Fold in the blueberries: Gently fold in the fresh or frozen blueberries. Distribute them evenly throughout the batter without crushing them.
Transfer to the loaf pan and bake: Pour the batter into your prepared loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
Cool and glaze: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully lift it out using the parchment paper overhang (if used) or invert it onto a wire rack to cool completely. If adding the optional glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough lemon blueberry loaf is wonderfully versatile, making it easy to adapt to your family’s preferences or what you have on hand. For a touch of extra sweetness and texture, consider sprinkling a tablespoon of turbinado sugar over the top of the batter before baking; it creates a lovely crunchy crust. If you don’t have blueberries, other berries like raspberries or chopped strawberries would also work beautifully. You could even add a handful of chopped nuts, such as walnuts or pecans, for a different flavor and crunch. For a more decadent treat, fold in a half cup of white chocolate chips along with the blueberries – lemon, blueberry, and white chocolate are a delightful trio.

This loaf is perfect served simply, sliced and enjoyed with a cup of coffee or tea. It makes an excellent addition to a brunch spread alongside fresh fruit and yogurt. For a quick dessert, warm a slice slightly and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Kids often love it as an after-school snack, and you can even pack slices in lunchboxes for a special treat. The optional lemon glaze adds a lovely finish and an extra burst of lemon flavor, but the loaf is equally delicious without it for those who prefer less sweetness.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like this, a few common mistakes can impact your final result. Being aware of these can help you achieve a perfect loaf every time.

One frequent issue is overmixing the batter. When combining the wet and dry ingredients, stir just until the flour streaks disappear. Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf instead of a tender, moist one. Embrace a few small lumps in the batter – they’ll bake out.

Another common pitfall is not properly preparing the loaf pan. If you skip greasing and flouring (or lining with parchment paper), your delicious loaf might stick, making it difficult to remove cleanly. Take the extra minute to ensure your pan is well-prepared.

Overbaking is another mistake that can dry out your loaf. Begin checking for doneness at the 50-minute mark. The toothpick test is your best friend here: insert a wooden skewer or toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs attached, it’s done. If it comes out with wet batter, continue baking for a few more minutes and test again.

Finally, not letting the loaf cool sufficiently before slicing can lead to a crumbly texture. While it’s tempting to cut into a warm loaf, giving it at least 15-20 minutes to cool in the pan and then transferring it to a wire rack to cool further allows the internal structure to set, resulting in clean slices. If you’re adding a glaze, always wait until the loaf is completely cool, otherwise, the glaze will melt and run off.

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 for as long as possible. Once the loaf has completely cooled, you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for 2-3 days on the counter

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.