Brighten your morning with this delightful sourdough lemon blueberry breakfast loaf, a perfect way to use your sourdough starter in a sweet, flavorful bread.

Sweet Sourdough Lemon Blueberry Breakfast Loaf 16

This recipe offers delicious sourdough mix in ideas for a tasty treat that’s surprisingly simple to put together. You’ll love how easily this comes together, bringing a touch of homemade goodness to your breakfast table without all the fuss.

Discover the details for creating a moist, tender loaf bursting with the bright flavors of lemon and the sweet pop of blueberries, all enhanced by the subtle tang of sourdough. It’s a fantastic option for a weekend brunch or a special weekday breakfast, offering a comforting aroma and taste that everyone will enjoy.

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 sweet sourdough lemon blueberry breakfast loaf is a true gem for anyone looking to incorporate their sourdough starter into something beyond traditional bread, especially in a sweet application. It’s designed for busy home cooks who appreciate flavor and quality but don’t have hours to spend in the kitchen. The recipe works beautifully because it leverages the unique tang of sourdough to complement the sweetness of the blueberries and the zestiness of the lemon, creating a balanced and incredibly appealing profile. It’s perfect for a family breakfast, a casual brunch with friends, or even as a thoughtful homemade gift. You can serve it warm with a pat of butter, or simply enjoy a slice with your morning coffee or tea. This loaf is a wonderful way to use up excess sourdough discard, making it a sustainable and delicious choice.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start will make the baking process smooth and enjoyable. This recipe uses common pantry staples alongside your active sourdough starter, ensuring you won’t need to hunt for obscure items. The beauty of this loaf lies in its simplicity and the harmonious blend of flavors.

INGREDIENTS:

1 cup active sourdough starter (fed and bubbly)
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (any kind)
Zest of 1 large lemon
1 cup fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon all-purpose flour (for dusting blueberries)

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

When it comes to substitutions, feel free to use plant-based milk alternatives like almond or oat milk if preferred. If you don’t have unsalted butter, salted butter can be used; just omit the 1/4 teaspoon of salt from the dry ingredients. For the blueberries, fresh are wonderful, but frozen work just as well – just toss them in flour while still frozen to prevent them from sinking to the bottom of the loaf. If you don’t have a lemon for zest, a teaspoon of lemon extract can be used in the batter, though the fresh zest provides a brighter flavor.

Time Needed From Start To Finish

This recipe is designed to be quick and efficient, making it ideal for those mornings when you want something special without a long wait.

Preparation time: 15 minutes
Baking time: 45-55 minutes
Cooling time: 15-20 minutes
Total estimated time: Approximately 1 hour 15 minutes to 1 hour 30 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious loaf is straightforward. Follow these steps for a perfect result 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 sides to easily lift the loaf out later.
Combine wet ingredients: In a large mixing bowl, whisk together the active sourdough starter, granulated sugar, melted butter, egg, and vanilla extract until well combined and smooth. The mixture should look creamy and slightly pale.
Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix; a few small lumps are okay and help keep the loaf tender.
Add lemon and blueberries: Gently fold in the lemon zest. In a small bowl, toss the blueberries with the extra tablespoon of flour. This step helps prevent them from sinking to the bottom of the loaf during baking. Carefully fold the floured blueberries into the batter until evenly distributed.
Bake the loaf: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-55 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, prepare the optional lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf just before serving.

Easy Variations And Serving Ideas That Fit Real Life

This sweet sourdough lemon blueberry breakfast loaf is incredibly versatile. For a kid-friendly twist, you can swap out half of the blueberries for mini chocolate chips, creating a “lemon chocolate chip” loaf that’s sure to be a hit. Another delightful variation involves adding a streusel topping made from 1/4 cup flour, 2 tablespoons sugar, and 1 tablespoon cold butter crumbled together, sprinkled over the top before baking.

When serving, this loaf is fantastic on its own, but you can elevate it further. Offer it alongside a fruit salad for a complete breakfast. For a special brunch, consider serving slices with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like experience. It also pairs wonderfully with a warm cup of coffee or a glass of iced tea. For a party or buffet, slice the loaf into thick pieces and arrange them on a platter, perhaps with a small bowl of extra lemon glaze on the side for guests to add more if they wish.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them for a perfect loaf every time.

Overmixing the batter: This is a common mistake that can lead to a tough, dense loaf. Once you add the dry ingredients to the wet, mix only until just combined. A few small lumps are perfectly fine. Overmixing develops the gluten too much, resulting in a less tender texture.
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 a tablespoon of flour creates a barrier that helps them suspend more evenly throughout the batter. If using frozen blueberries, make sure they are still frozen when you toss them in flour and add them to the batter.
Underbaking the center: A common issue with loaf cakes is an underbaked middle. Always test for doneness by inserting a wooden skewer or toothpick into the very center of the loaf. If it comes out with wet batter, it needs more time. If it comes out clean or with a few moist crumbs, it’s ready. The top might look golden, but the inside needs to be fully cooked.
Cutting too soon: While it’s tempting to slice into a warm, fragrant loaf right out of the oven, letting it cool in the pan for 10-15 minutes helps it set and prevents it from crumbling when you remove it. Cooling it completely on a wire rack before glazing also ensures the glaze doesn’t melt and run off.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sweet sourdough lemon blueberry breakfast loaf fresh and delicious. Once completely cooled, store the loaf in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you’ve added a glaze, you might consider storing it in the refrigerator, where it will last for about a week. However, refrigeration can sometimes dry out baked goods, so bring it to room temperature before serving for the best texture.

To make it ahead, you can bake the loaf, let it cool completely, and then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored at room temperature for a couple of days this way, or frozen for up to 3 months. If freezing, skip the glaze until you’re ready to serve. To reheat from frozen, unwrap the loaf and let it thaw at room temperature, then warm slices gently in the microwave or a toaster oven. For a fresh-baked taste, you can also wrap the thawed loaf in foil and warm it in a 300°F (150°C) oven for about

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.