Sourdough blueberry lemon quick bread sliced on a wooden board

Sourdough Blueberry Lemon Quick Bread

ByNaya Lucas
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Why make this recipe

Sourdough Blueberry Lemon Quick Bread combines the tangy flavor of sourdough with the sweetness of blueberries and the zestiness of lemon. This mix creates a delightful treat perfect for breakfast, snacks, or dessert. Plus, it makes good use of sourdough discard, so you won’t waste any of your starter.

How to make Sourdough Blueberry Lemon Quick Bread

Creating this quick bread is simple and straightforward, making it an excellent choice for bakers of all levels. Follow the steps below to ensure a perfectly moist and flavorful loaf.

Ingredients:

  • 1 cup sourdough discard
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon (zested and juiced)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Directions:

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the sourdough discard, sugar, and oil until well combined.
  3. Add the eggs, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Enjoy your delicious sourdough blueberry lemon quick bread!

How to serve Sourdough Blueberry Lemon Quick Bread

This quick bread is delightful served warm or at room temperature. You can slice it and enjoy it plain or spread some butter or cream cheese on top for extra richness. It pairs wonderfully with a cup of tea or coffee.

How to store Sourdough Blueberry Lemon Quick Bread

To store your quick bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the loaf and freeze the pieces in an airtight container or freezer bag for up to 3 months. Simply thaw at room temperature, and it’ll taste fresh again.

Tips to make Sourdough Blueberry Lemon Quick Bread

  • Make sure your ingredients are at room temperature for better mixing.
  • Be gentle when folding in the blueberries to avoid breaking them.
  • For an extra lemony flavor, add a teaspoon of lemon extract to the batter.
  • You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Variation

Try adding walnuts or almonds to the batter for added crunch and flavor. You could also use other fruits like raspberries or strawberries if you’re looking to change it up.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just fold them into the batter straight from the freezer. They may make the batter a little blue, but the taste will still be fantastic.

Is this recipe suitable for a beginner baker?
Absolutely! This recipe is simple and requires no special skills, making it a great choice for beginner bakers.

Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients are also gluten-free.

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Sourdough Blueberry Lemon Quick Bread

This Sourdough Blueberry Lemon Quick Bread combines tangy sourdough, sweet blueberries, and zesty lemon for a delightful treat perfect for any time of the day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon zested and juiced
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-ins
  • 1 cup fresh blueberries Can use frozen blueberries directly from the freezer.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the sourdough discard, sugar, and oil until well combined.
  3. Add the eggs, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This quick bread is delightful served warm or at room temperature. You can slice it and enjoy it plain or spread some butter or cream cheese on top. Store wrapped tightly for up to 3 days at room temperature or freeze for up to 3 months.

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