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sourdough blueberry lemon quick bread 2026 05 05 174814 683x1024 1

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.
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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.