Lemon Blueberry Sourdough Quick Bread 55 Min Joy

If you are looking for a bright, tender, and incredibly easy Lemon Blueberry Sourdough Quick Bread, stop scrolling right now. Seriously, this is the one. I’m Daniel, and I started Reciqa because I truly believe that cooking should be about more than just following steps; it’s about making cozy, delicious memories with the people you love. My kitchen is where I connect with my family, and I want to bring that same feeling of simple joy to your home.

The weather is finally turning warm, and I find myself craving flavors that feel fresh and light, not heavy. That’s why this quick bread hit the scene! It uses up that extra sourdough discard you always have sitting around, giving you this incredible, moist crumb packed with tart lemon zest and sweet, bursting blueberries. It’s the perfect thing to whip up on a sunny Saturday morning.

We aren’t messing around with yeast or long proofing times here; we are getting this beautiful loaf into the oven fast. Trust me, once you smell the lemon filling your kitchen, you’ll know why this is my go-to springtime bake.

Gathering Your Ingredients for Lemon Blueberry Sourdough Quick Bread

Every great bake starts with getting everything ready beforehand. It saves so much stress when you aren’t scrambling for the salt while your butter is cooling down! For this loaf, we need standard pantry items mixed with that essential sourdough discard. The flavor payoff is huge for such simple components, I promise.

Don’t worry if you’ve never used sourdough discard in a quick bread before; it acts just like buttermilk, adding a little tang and incredible tenderness. Make sure you have all these items measured out before you even think about turning on the oven. I always like to organize mine in little bowls—it makes the mixing process so much smoother.

Below you’ll find the complete list of what you need. Please refer to the detailed ingredient table provided for exact quantities.

Precise Measurements for the Lemon Blueberry Sourdough Quick Bread Batter

A few specific notes here are vital for success, especially since we aren’t relying on long fermentation to develop flavor. First, that lemon zest needs to be finely grated—don’t get any of the white pith in there, or it gets bitter! You want only the bright yellow skin.

Second, the butter needs to be melted and then allowed to cool slightly. If it’s too hot, it can cook those beautiful eggs before they even get a chance to mix in properly. Speaking of eggs, make sure yours are at room temperature; they incorporate so much better into the batter that way.

Finally, the blueberries need to be fresh. If you are using frozen, you’ll need to toss them in a little flour first, but fresh is always my recommendation for this loaf!

Essential Equipment for Baking Lemon Blueberry Sourdough Quick Bread

You don’t need a fancy stand mixer for this recipe, which is part of why I love it so much! Having the right tools makes the process quick and clean. You’ll want at least two good mixing bowls—one large and one medium—so you can keep your wet and dry ingredients separate until the last minute.

A sturdy silicone spatula is non-negotiable for gently folding everything together without deflating the batter. And, of course, a good quality 9×5 inch loaf pan is necessary to give this bread the structure it needs to rise beautifully.

Preparing Your Pan and Oven

Before you even start measuring flour, get your oven warmed up! We need it at 350 degrees Fahrenheit. Don’t try to rush this; an oven that isn’t fully heated will mess with the baking powder and soda, giving you a dense loaf.

For the pan, I insist on lining a 9×5 inch loaf pan with parchment paper. Make sure you leave a little overhang on the long sides. This creates little handles so you can lift the entire loaf out later! Lightly grease any exposed sides of the pan, just in case.

Step-by-Step Instructions for Perfect Lemon Blueberry Sourdough Quick Bread

Now for the fun part! Since this is a quick bread, the order of operations is super important to get that tender crumb we talked about. We’ve already got the oven heated to 350°F and the pan lined, so let’s get mixing!

Combining the Dry Components

Grab your largest bowl for this step. We need to make sure our leavening agents—the baking powder and baking soda—are perfectly distributed throughout the flour. If they clump up, you’ll get weird tunnels or spots that don’t rise in your loaf.

Whisk together the all-purpose flour, baking powder, baking soda, salt, and that lovely lemon zest. Whisk it well for a good 30 seconds. This mimics sifting without the mess and sets us up for success!

Mixing the Wet Ingredients for Maximum Flavor

In your second bowl, it’s time to introduce the sourdough discard. Whisk that in with the packed light brown sugar until it starts to dissolve. Then, add your room temperature eggs, the melted and slightly cooled butter, the fresh lemon juice, and the milk.

Whisk this whole mixture until it looks smooth and glossy. That brown sugar needs to be fully incorporated into the liquids and eggs. It’s going to look rich and smell amazing already!

Gentle Folding and Baking the Lemon Blueberry Sourdough Quick Bread

Now, pour all those wet ingredients right into the bowl with the dry stuff. Grab your spatula and stir. And I mean *gently* stir! You only want to mix until you see no more dry streaks of flour. Stop right there! Overmixing is the quickest way to turn this tender loaf into a dense brick.

Next come the blueberries. This is where I always slow down. I gently toss the fresh blueberries with just a teaspoon of flour (this helps them suspend in the batter instead of sinking straight to the bottom, which is so annoying!). Then, I carefully fold them into the batter. I use an under-and-over motion with my spatula, trying not to crush a single berry. We want pockets of bright blue flavor, not blueberry mush!

Scrape the thick batter into that prepared pan and smooth the top gently. Give the pan a light tap on the counter to release any big air bubbles. Pop it into the 350°F oven for about 55 to 60 minutes. Watch the top; when it’s golden brown and a toothpick comes out clean, it’s done!

Cooling and Glazing the Finished Lemon Blueberry Sourdough Quick Bread

Resist the urge to slice it immediately! Let the bread cool down right in the pan for a full 10 minutes. This resting period firms up the structure so it doesn’t collapse when you try to move it. After 10 minutes, use those parchment handles to lift the entire loaf onto a wire rack to cool completely.

You must let it cool completely before glazing. If you try to glaze it warm, the glaze just melts right off. While it cools, whisk together your powdered sugar and the extra lemon juice until you have a smooth drizzle. Once the bread is totally cool, drizzle that glaze beautifully over the top and let it set for about 10 minutes before slicing. Enjoy!

Tips for Baking the Best Lemon Blueberry Sourdough Quick Bread

Even though this is a quick bread, a few little tricks will elevate your Lemon Blueberry Sourdough Quick Bread from good to absolutely show-stopping. The biggest mistake people make is rushing the mixing process, so I can’t stress this enough: stir just until the flour disappears. Seriously, if you keep mixing once the wet and dry meet, you develop too much gluten, and that beautiful tender crumb turns tough. Don’t do it!

Another thing I’ve learned is about the fruit. If your blueberries are very wet, toss them with a tablespoon of flour before folding them in. This prevents them from bleeding color all over your beautiful pale yellow batter. Nobody wants purple streaks running through their loaf!

When checking for doneness, trust your eyes as much as the toothpick. The edges of the loaf should start pulling away slightly from the parchment paper lining. That’s your visual cue that the structure is set. If you see a lot of wet batter, give it five more minutes and check again. A fully baked loaf means you get that perfect, slightly tangy, moist result every single time.

Common Questions About Lemon Blueberry Sourdough Quick Bread

Whenever I introduce a new recipe that uses sourdough discard, there are always a few questions that pop up. It’s totally normal! People worry about texture, especially when switching from yeasted breads to a fast quick bread like this one. Don’t stress; the results are consistently fantastic if you follow the folding instructions we covered.

This recipe is wonderfully forgiving, but I want to make sure you get the very best results possible when using your starter leftovers. Here are the most common things folks ask me about baking this lemon loaf.

Can I use frozen blueberries in this Lemon Blueberry Sourdough Quick Bread?

Yes, you absolutely can swap in frozen blueberries if that’s what you have on hand! However, you must not thaw them first. If they thaw, they release too much water too early, and you’ll end up with soggy spots in your bread. Keep them frozen solid. Before you fold them into the batter, toss them lightly with about one tablespoon of the flour mixture you measured out earlier. This little coat helps keep them from sinking and bleeding color while baking.

How do I know when my sourdough discard recipe bread is fully baked?

This is the most important check! While the outside might look golden brown around the 50-minute mark, you have to check the center. Stick a wooden toothpick right into the middle of the loaf. If it comes out completely clean, you’re good to go. If you see wet, gooey batter clinging to the stick, it needs more time—maybe 5 to 10 more minutes. I always look for just a few moist crumbs attached; that means the inside is cooked through but still super tender. Trust the toothpick over the clock when you’re baking!

Storing Your Leftover Lemon Blueberry Sourdough Quick Bread

This loaf is so good you might actually have leftovers! Don’t worry about it going stale quickly, especially with that glaze sealing in some moisture. I find the best way to keep it fresh is to wrap it tightly once it is completely cool—and I mean totally cool, or the condensation will make the crust soggy.

For short-term storage, room temperature is great, but if you live somewhere humid or you made this on a rainy day, the fridge is your friend. Just know that chilling quick breads can sometimes firm them up a bit, so reheating is key!

To warm it up, I just slice what I need and microwave it for about 10 to 15 seconds. It softens right up and tastes almost freshly baked. Here is a quick rundown on how long you can expect this bread to last.

Storage Location	Duration	Reheating Tip
Countertop (Airtight)	Up to 3 days	Room temperature is fine, or quick microwave zap.
Refrigerator	Up to 1 week	Microwave 15 seconds per slice to restore softness.
Freezer (Wrapped Well)	Up to 3 months	Thaw on counter, then microwave briefly before serving.

Share Your Experience Making This Lemon Blueberry Sourdough Quick Bread

I just love seeing your bakes! When you try out this springtime loaf, snap a picture and let me know how it turned out in the comments below. Did you love the tang of the lemon? How fast did your family devour the whole thing? I read every note, and sharing your successes—or even the lessons learned—is the best part of this whole cooking journey for me. Happy baking!

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