Sourdough Discard Lemon Blueberry Quick Bread | Easy & Delicious Recipe

Ever notice how the scent of lemons and warm sugar can stop time? This sourdough discard lemon blueberry bread hits that nostalgic note—like waking up to sunlight and birdsong. It’s viral on Pinterest for a reason: simple, bright, and cozy. A quick, one-bowl bake with a soft crumb and golden edges. No fuss, no mixer, just a spoon and a dream.

It’s a cozy quick bread that warms the soul. Just discard, a lemon, some blueberries, and boom—your kitchen smells like happiness. Most of the ingredients are probably sitting in your pantry already. Like mom’s pound cake, but a little sassier. Full details in the blog!

We bake every Saturday, me and the girls, and this came from one of those sweet, sticky mornings. Raised in a family of cooks, I trust my gut more than gadgets. I tweaked it just enough—juicier berries, extra zest. I tested it. You’ll love the secret!

Why This Recipe Works

This sourdough discard lemon blueberry quick bread brings together tangy, sweet, and buttery flavors in one comforting loaf. The sourdough discard adds a subtle, slightly tangy note that balances beautifully with the bright citrus from the lemon zest and juice. Toss in those juicy bursts of blueberries, and you’ve got a loaf that’s soft, moist, and incredibly satisfying. Bonus? It’s a quick bread—no yeast, no waiting, just mix and bake!

Pro Tip: Sourdough discard isn’t just a waste-saving hack—its mild tang enhances baked goods, giving them a depth of flavor you can’t get with traditional batter breads.

Key Ingredients & Tools

What makes this recipe so delightful is how simple the ingredient list is. You’ll start with pantry staples: flour, sugar, and baking agents. Toss in some fresh lemon juice, zest, and blueberries, and you’re already smelling sunshine—and don’t forget that cup of sourdough discard to make it extra special.

• Sourdough Discard: Use a bubbly discard, straight from the fridge is fine.
• Lemon: Fresh is best for both juice and zest.
• Blueberries: Fresh or frozen work, but if using frozen, don’t thaw them!

As for tools, you’ll only need a mixing bowl, a spoon, and a loaf pan—no stand mixer or fancy gadgets. Just simple, cozy baking at its best.

Step-by-Step Process

This is truly a one-bowl wonder—perfect for mornings when you don’t want a pile of dishes. Start by whisking together the sourdough discard, brown sugar, eggs, melted butter, lemon juice, and milk until smooth. Then, gently fold in your dry ingredients: flour, baking powder, baking soda, and salt. Next, stir in the lemon zest and those plump blueberries.

Pour the batter into a greased loaf pan and bake at 350°F for about 50-55 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the bread cool for 10-15 minutes before glazing.

Pro Tip: To prevent blueberries from sinking, toss them in a tablespoon of flour before mixing into the batter.

Common Troubleshooting & Tips

For those “uh-oh” moments, here’s some help. If your blueberries sank, it’s likely the batter was too thin or they weren’t coated in flour. An overly dense loaf? Double-check that your baking powder and soda are fresh, and avoid over-mixing. If your bread turns out too dry, you might have overbaked it—or used less butter than called for.

Substitution Tip: No fresh lemon? Swap 2 extra tablespoons of lemon juice for the zest. If blueberries are out of season, raspberries or even diced strawberries work well.

Common Issues	Quick Fix
Blueberries sinking	Toss berries in flour before adding
Dense texture	Don’t overmix—combine ingredients gently
Dry bread	Check baking time; ensure butter is measured correctly

Serving, Variations & Storage

Slice yourself a thick piece while it’s still warm and spread on a little butter—or drizzle over the tangy lemon glaze for extra zing. This sourdough discard lemon blueberry bread also pairs beautifully with a cup of tea or coffee for the ultimate cozy snack.

Feeling adventurous? Swap the blueberries for raspberries or add a tablespoon of poppy seeds to the batter for a lemon-poppy twist. You can even omit the glaze if you prefer something less sweet!

Storage: Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days. To freeze, slice and layer with wax paper before sealing in a freezer bag—it’ll keep for up to 3 months and reheats beautifully.

Expert Insight: Maximizing Flavor with Sourdough Discard Lemon Blueberry

Using sourdough discard in baking not only reduces waste but also enhances flavor complexity. The natural acidity in the discard balances the sweetness of blueberries and brightness of lemon, creating a tender crumb with subtle tanginess that elevates this recipe beyond ordinary quick breads.

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A Slice of Saturday Morning

Every Saturday, while my daughters and I bake this Sourdough Discard Lemon Blueberry Quick Bread, the kitchen fills with their giggles and the tangy zest of lemon. It’s become our little tradition—a simple recipe that helps us savor flaky moments and turn sourdough discard into something beautifully sweet and unexpected.

FAQs ( About Sourdough Discard Lemon Blueberry Quick Bread )

Wrapping Up This Sourdough Discard Lemon Blueberry Quick Bread

You’ll love how this sourdough discard lemon blueberry quick bread comes together—just a simple mix, no fuss, with a tender crumb and bright bursts of flavor. It’s quick to bake, easy enough for any weekday morning, and fills your kitchen with that nostalgic, cozy warmth.

Feel free to swap blueberries for raspberries or add a sprinkle of poppy seeds for a fun twist. Leftovers stay soft wrapped tight, or freeze slices for a lazy breakfast treat. A pro baker’s little secret? Toss berries in a bit of flour to keep them from sinking—trust me, it works wonders.

Did this recipe remind you of any family favorites? I’d love to see your photos or hear your tweaks—sharing these moments makes baking even sweeter. So grab your loaf pan, invite a few loved ones, and bake a little joy into your day.

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