Easy Lemon Blueberry Sourdough Bread – Made with Discard in Just 1 Hour!!
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Have you ever stared at that jar of sourdough discard in your fridge, wondering what delicious treat you could whip up today? I’ve got the perfect solution! This lemon blueberry sourdough bread is moist, tender, and impossible to resist.
Unlike traditional sourdough that takes days to make, this quick bread comes together in just over an hour. The tangy sourdough discard pairs perfectly with bright lemon and juicy blueberries, creating a moist, tender loaf that’s impossible to resist. Whether you’re new to sourdough baking or a seasoned pro looking for an easy recipe, this blueberry lemon sourdough bread delivers every single time.
What makes this recipe special? You don’t need an active starter, just that discard you’ve been saving. Plus, it’s so simple that even beginners can nail it on their first try. Let me show you exactly how to make this crowd-pleasing loaf!
Ingredient Notes & Tips
Getting the right ingredients makes all the difference in this lemon blueberry sourdough bread. Here’s what you need to know:
- Sourdough Discard: Use discard that’s been in the fridge for up to 2 weeks. It should smell tangy but not unpleasant. Room temperature discard works best, so take it out 30 minutes before mixing.
- Fresh Blueberries: Fresh berries work better than frozen here. Look for plump, firm berries without any soft spots.
- Butter: Melted butter is key – it creates that tender, moist crumb we’re after. I always use unsalted so I can control the salt level.
- Lemon Extract & Zest: The extract gives consistent lemon flavor throughout, while fresh zest adds those bright pops of citrus. Use a microplane for the finest zest.
- All-Purpose Flour: Regular all-purpose flour works perfectly. No need for bread flour or special sourdough flour here.
- Oil: The combination of butter and oil keeps this bread super moist. Any neutral oil like vegetable or canola works great.
How to Make Lemon Blueberry Sourdough Bread
Making this blueberry lemon sourdough bread is easier than you might think! Here’s the step-by-step process:
- Prep your pan (5 minutes): Start by preheating your oven to 350°F. Generously butter your loaf pan or give it a good coating of cooking spray. This ensures your beautiful loaf slides right out.
Combine dry ingredients- Fold in blueberries
- Mix dry ingredients (2 minutes): In a medium bowl, whisk together the flour, salt, and baking powder. Take 2 tablespoons of this mixture and toss it with your blueberries in a separate bowl. This flour coating is crucial – it prevents the berries from sinking to the bottom!
- Combine wet ingredients (3 minutes): In a large bowl, mix the melted butter, oil, vanilla extract, and lemon extract. The mixture should be smooth and well combined. This is your flavor base!
- Add sugar and discard (2 minutes): Stir in the sugar and sourdough discard until everything is well mixed. The discard adds that signature tangy flavor that makes this bread special.
- Incorporate eggs (3 minutes): Add eggs one at a time, mixing well after each addition. This creates a smooth, glossy batter and helps the bread rise properly.
- Combine wet and dry (5 minutes): Add half the flour mixture and stir until just barely combined – you should still see streaks of flour. Pour in the milk and mix well. Add the remaining flour and mix until just combined. Don’t overmix or your bread will be tough!
- Fold in the goodies (2 minutes): Gently fold in your flour-coated blueberries and fresh lemon zest. Use a spatula or Danish whisk (my favorite)and fold just until evenly distributed. The batter will be thick.
- Bake to perfection (55-60 minutes): Pour the batter into your prepared pan, spreading it evenly. Bake for 55-60 minutes. You’ll know it’s done when the edges are set, the top is golden brown, and a toothpick inserted in the center comes out clean.
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- Cool properly (15 minutes): Let the bread cool in the pan for 5-7 minutes – this prevents it from falling apart. Then turn it out onto a cooling rack to cool completely. Resist cutting into it while warm!
Recipe Variations
Want to mix things up? Try these delicious variations of this sourdough quick bread:
- Double Lemon Delight: Add an extra tablespoon of lemon zest and drizzle with a simple lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice) after cooling.
- Mixed Berry Magic: Replace half the blueberries with raspberries or blackberries for a beautiful mixed berry version.
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour. Add an extra egg for better structure.
- Tropical Twist: Swap blueberries for diced mango and use lime zest instead of lemon. Add 1/2 cup shredded coconut for extra flavor.
- Top the loaf with a lemon glaze like we did our Pistachio Muffins.
How to Store It
Proper storage keeps your lemon blueberry sourdough bread fresh and delicious:
- Room Temperature: Store in an airtight container for up to 2 days. The bread actually gets more moist on day 2!
- Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for 3-5 days. The cold enhances the lemon flavor.
- Freezer: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or pop into the microwave.
- Refreshing Tip: To refresh day-old bread, microwave a slice for 10-15 seconds. It’ll taste just-baked!
Related Recipes
If you love this lemon blueberry sourdough bread, you’ll definitely want to try these other amazing sourdough discard recipes:
- Sourdough Blueberry Muffins – Perfect individual portions with the same great flavors
- Sourdough Chocolate Chip Cookies – The tang of sourdough makes these cookies irresistible
- Sourdough Cheese Scones – Savory and flaky, perfect with soup
- Sourdough Donuts – Light, fluffy, and dangerously addictive
Each recipe helps you use up that precious sourdough discard while creating something absolutely delicious! If you need more, you can find them here.
Are You Ready To Bake?
This lemon blueberry sourdough bread proves that sourdough baking doesn’t have to be complicated or time-consuming. With just your discard and a few simple ingredients, you can create a bakery-worthy loaf that’ll have everyone asking for the recipe.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Lemon Blueberry Sourdough Bread (with Discard)
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup butter 1 stick, melted
- ¼ cup oil
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 cup granulated sugar
- ½ cup sourdough discard
- 3 eggs
- 1 ½ cups fresh blueberries
- ¼ cup milk
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 °F.
- Butter a loaf pan or use cooking spray. Set aside.
- In a mixing bowl, whisk the flour, salt, and baking powder.
- Take 2 tablespoons of the flour mixture and add to the blueberries. Mix to coat the blueberries. Set aside.
- In a large mixing bowl, add the melted butter, oil, vanilla, and lemon extract. Mix well.
- Add in the sugar and sourdough discard. Mix until all ingredients are combined.
- Add the eggs, one at a time, mixing well in between each addition. Set aside.
- Add half of the flour mixture. Mix until almost combined.
- Add the milk and mix well.
- Add the remaining flour. Mix well.
- Fold in the flour-covered blueberries and lemon zest.
- Mix until all ingredients are combined and you don’t see anymore dry flour.
- Pour into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 55-60 minutes. The edges will be set, the top will be golden, and when inserting a toothpick in the middle comes out free of crumbs, the loaf is ready.
- Cool in the pan for 5-7 minutes, then transfer to a cooling rack to cool completely.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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