The Best Sourdough Discard Lemon Blueberry Quick Bread

If you are a sourdough baker, you know the “discard dilemma” all too well. Your jar is overflowing, and while you can’t bear to throw it away, you don’t always have the 24 hours required for a fermented boule. Enter the Sourdough Discard Lemon Blueberry Quick Bread.

This recipe is the ultimate solution for that tangy discard sitting in your fridge. Unlike traditional sourdough, this is a “quick bread,” meaning we rely on baking powder and soda for lift, allowing you to go from “discard in the jar” to “warm slice on the plate” in about an hour. The sourdough discard doesn’t just provide a depth of flavor that mimics a high-end bakery; it also contributes to an incredibly moist, tender crumb that stays fresh far longer than standard blueberry muffins.

Why You’ll Love This Sourdough Discard Lemon Blueberry Quick Bread

• Zero Waste Baking: It’s the most delicious way to use up 1/2 cup of sourdough discard.
• No Wait Time: Since this is a quick bread, there is no proofing or fermenting required.
• Perfect Texture: The acidity of the sourdough discard reacts with the baking soda to create a soft, velvety texture that contrasts beautifully with the burst of juicy blueberries.
• Bright & Zesty: Double the lemon (zest in the batter, juice in the glaze) ensures a vibrant citrus punch that balances the sweetness.
• Great for Freezing: This loaf freezes beautifully, making it perfect for meal prep or unexpected guests.

Ingredients

For the Lemon Blueberry Bread

• 2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Sea salt
• 1 cup Granulated sugar
• 1/2 cup Unsalted butter (melted and cooled)
• 2 Large eggs (room temperature)
• 1/2 cup Sourdough discard (unfed, room temperature)
• 1/4 cup Sour cream or Greek yogurt
• 2 tbsp Fresh lemon zest (about 2 large lemons)
• 1 tsp Pure vanilla extract
• 1.5 cups Fresh blueberries (tossed in 1 tsp flour)

For the Lemon Zest Glaze

• 1 cup Powdered sugar (sifted)
• 2 tbsp Fresh lemon juice
• 1/2 tsp Lemon zest

Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray, and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.

2. Whisk Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate small bowl, toss your blueberries with one teaspoon of flour; this “coats” the berries and prevents them from sinking to the bottom of the loaf.

3. Cream the Wet Ingredients

In a large bowl, whisk the sugar and lemon zest together. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist—this releases the essential oils for maximum flavor. Add the melted butter, eggs, sourdough discard, sour cream, and vanilla. Whisk until smooth and completely combined.

4. Combine and Fold

Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the two together. Stop just before the last streaks of flour disappear. Gently fold in the flour-coated blueberries. Overmixing at this stage will result in a tough, dense bread.

5. Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with foil after 40 minutes.

6. Glaze and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. While the bread is still slightly warm, whisk the powdered sugar and lemon juice together to create a thick, pourable glaze. Drizzle generously over the loaf. Let the glaze set before slicing.

Expert Tips for Success

• Room Temp Matters: Ensure your eggs and sourdough discard are at room temperature. Cold ingredients can cause the melted butter to seize, resulting in an uneven bake.
• The “Flour Toss”: Don’t skip tossing the blueberries in flour. Sourdough discard batter is relatively thick, but the extra insurance keeps your fruit evenly distributed.
• Zest First: Always zest your lemons before juicing them. It is nearly impossible to zest a squeezed lemon half!
• Check Your Discard: Your discard should be 100% hydration (equal parts flour and water). If your starter is “stiff,” you may need to add a tablespoon of milk to the batter to achieve the right consistency.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic crunch.
• Mixed Berry: Swap half the blueberries for raspberries or blackberries.
• Crumble Top: If you prefer a crunchy top over a glaze, mix 1/4 cup flour, 1/4 cup sugar, and 2 tbsp cold butter into crumbs and sprinkle over the batter before baking.
• Dairy-Free: Substitute the butter for melted coconut oil and use a dairy-free almond milk yogurt in place of the sour cream.

Frequently Asked Questions

Can I use active starter instead of discard? Yes! You can use active, bubbly starter if that’s what you have on hand. Since we are using chemical leaveners (baking powder/soda), the “activity” level of the yeast doesn’t matter for the rise, but it will still provide that signature flavor.

Why did my blueberries sink? Usually, this happens if the batter is too thin or if the berries weren’t coated in flour. Make sure you measure your flour correctly (spoon and level method) so the batter is thick enough to support the fruit.

How do I store sourdough quick bread? Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Sourdough Discard Lemon Blueberry Quick Bread

A moist and tangy quick bread using sourdough discard, bursting with fresh blueberries and topped with a bright lemon glaze. No proofing required!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Bread

• 2 cups All-purpose flour plus 1 tsp for berries
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Sea salt
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter melted and cooled
• 2 Large eggs room temperature
• 0.5 cup Sourdough discard unfed
• 0.25 cup Sour cream or Greek yogurt
• 2 tbsp Lemon zest
• 1.5 cups Fresh blueberries

For the Glaze

• 1 cup Powdered sugar
• 2 tbsp Lemon juice

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Toss blueberries with 1 tsp flour.
3. In a large bowl, rub lemon zest into sugar. Whisk in melted butter, eggs, discard, sour cream, and vanilla.
4. Fold dry ingredients into wet until just combined, then gently fold in the blueberries.
5. Pour batter into pan and bake for 55-65 minutes until a toothpick comes out clean.
6. Cool for 10 minutes, then drizzle with a mixture of powdered sugar and lemon juice.

Notes

Toss your blueberries in a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom. Don’t overmix the batter or the bread will be tough!

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