Sourdough blueberry lemon quick bread. Just saying those words makes my kitchen feel brighter and my tastebuds sing! This sourdough blueberry lemon quick bread is a symphony of flavors, a delightful dance between tangy sourdough, juicy blueberries, and zesty lemon. It’s a recipe that unexpectedly bloomed from a surplus of sourdough discard and a craving for something easy, comforting, and bursting with sunshine.
Table of Contents
Baking this sourdough blueberry lemon bread brings back memories of baking with my grandma. She always had a simple, satisfying treat waiting. This recipe aims to evoke those same nostalgic feelings: simple ingredients, minimal effort, and maximum flavor. This loaf is more than just a bread; it is a hug in every slice.
Why You Will Love This sourdough blueberry lemon quick bread Recipe
There’s so much to love about this blueberry lemon quick bread! First off, it’s incredibly comforting. The soft, tender crumb, the sweet blueberries, and the bright lemon create a flavor profile that’s both satisfying and uplifting. It’s also quick to make, perfect for those moments when you need a treat but don’t want to spend hours in the kitchen.
The sourdough discard adds a subtle tang that complements the sweetness of the blueberries and the acidity of the lemon. The wonderful sourdough blueberry lemon bread is something special because it’s easy enough for a beginner baker but delicious enough to impress your friends. It’s a versatile recipe that you can adapt to your own preferences, too! Feel free to substitute other berries or add a glaze for extra sweetness. And don’t forget to check out my Best Blueberry French Toast Casserole for more blueberry goodness!
Let’s not forget how easy it is to customize. Need a gluten free version? Easily done! Want to add pecans? Perfectly acceptable! With every bit you’re going to taste a bit of sunshine. You can also check out my Game Day Cheese Garlic Pull Apart Bread if this isn’t your flavor profile.
Ingredients Needed for This sourdough blueberry lemon quick bread Recipe
Here’s what you’ll need to whip up this delicious sourdough blueberry lemon bread. Gather these ingredients before you begin, and get ready for a simple and satisfying baking experience!
- Dry Ingredients:
* 3 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
- Wet Ingredients:
* 1 cup granulated sugar
* 1/2 cup unsalted butter, softened
* 2 large eggs
* 1 cup sourdough discard unfed
* 1/2 cup milk
* 2 tablespoons lemon juice
* 1 tablespoon lemon zest
* 1 teaspoon vanilla extract
- Berries:
* 1 1/2 cups fresh blueberries
How to Make This sourdough blueberry lemon quick bread Recipe
Time to go over the steps to make this delicious sourdough blueberry lemon quick bread. Follow these easy steps and you’ll be enjoying a warm slice of homemade goodness in no time!
- 1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or spray well.
- 2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- 3. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- 4. Add eggs, sourdough discard, and extracts: Beat in the eggs one at a time, then stir in the sourdough discard, lemon juice, lemon zest, and vanilla extract.
- 5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, and do not overmix.
- 6. Fold in blueberries: Gently fold in the blueberries.
- 7. Pour into pan: Pour the batter into the prepared loaf pan and spread evenly.
- 8. Bake: Bake for 55 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
How to Serve This sourdough blueberry lemon quick bread Recipe
This incredible blueberry lemon quick bread is delicious on its own, but here are some serving suggestions to take it to the next level. A simple pat of butter enhances the flavor, or try a dollop of Greek yogurt for a tangy twist. Consider pairing it with a cup of herbal tea for a comforting afternoon treat.
For a more decadent experience, add a lemon glaze to the top. Simply mix powdered sugar with lemon juice until you reach your desired consistency, and drizzle over the cooled loaf. Toasting a slice brings out the flavors and creates a delightful crispy texture. Follow us on Pinterest for more amazing recipe ideas!
How to Store This sourdough blueberry lemon quick bread Recipe
Proper storage will keep your sourdough blueberry lemon bread fresh and delicious for longer. To store at room temperature, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container for up to 3 days.
For longer storage, you can freeze the bread. Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer safe bag. Frozen bread will keep for up to 2 3 months. Allow the bread to thaw at room temperature before serving. To reheat, wrap a slice in foil and warm in a 350°F (175°C) oven for about 10 minutes.
Tips to Make This sourdough blueberry lemon quick bread Recipe
Here are a few tips and tricks to ensure your sourdough blueberry lemon bread turns out perfectly every time. Don’t overmix the batter. Overmixing can result in a tough loaf. Mix until just combined. If you don’t have fresh blueberries, frozen blueberries work just as well. Just be sure to toss them in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
Substitute whole wheat flour for up to half of the all purpose flour for a nuttier flavor and denser texture. Adjust sweetness to taste. If you prefer a sweeter bread, add an extra tablespoon or two of sugar. Zest the lemon before juicing it! Zesting a lemon is much easier while it’s still whole.
Helpful Notes for This sourdough blueberry lemon quick bread Recipe
A few extra notes to help you bake the best sourdough blueberry lemon quick bread! Sourdough discard refers to unfed sourdough starter that has been removed from your active starter during feedings. If you don’t have sourdough discard, you can try using plain yogurt or buttermilk for a similar tangy flavor.
I prefer using fresh lemon juice and zest for the best flavor, but bottled lemon juice can be used in a pinch. Be sure to use a good quality vanilla extract for the best flavor. If you are wanting to use dried blueberries it’s important to soak blueberries in warm water for a few minutes before adding them to the batter! That will help them from drying out the bread. It will also help them be more plump.
Variation of This sourdough blueberry lemon quick bread Recipe
Looking to put more of a personal twist? Here are a few variations to try!
- Add Nuts: Fold in 1/2 cup of chopped pecans, walnuts, or almonds for added crunch and flavor.
- Make Muffins: Pour the batter into muffin tins instead of a loaf pan and bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean.
- Citrus Twist: Substitute orange zest or lime zest for the lemon zest for a different citrus flavor.
- Almond Extract: Add 1/2 teaspoon of almond extract for a subtle almond flavor. This pairs beautifully with the blueberries and lemon. If you loved the flavor of almond, you might want to try my Gingerbread Cookie Bars for the holidays!
What does sourdough discard do for quick bread?
Sourdough discard adds a subtle tangy flavor and contributes to a softer, more moist texture in quick bread. It also helps to enhance browning.
Can I use frozen blueberries in sourdough quick bread?
Yes, you can use frozen blueberries. However, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom and bleeding color. Do not thaw the berries first.
How do I store sourdough blueberry lemon quick bread?
Allow the bread to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. You can store it at room temperature for 2-3 days or in the refrigerator for up to a week.
Can I freeze sourdough blueberry lemon bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months.
Conclusion
This sourdough blueberry lemon quick bread is a delightful treat that’s easy to bake and perfect for any occasion. Whether you enjoy it for breakfast, brunch, or dessert, its combination of tangy sourdough discard, sweet blueberries, and zesty lemon is sure to bring a smile to your face. Give this wonderful sourdough blueberry lemon bread recipe a try and let me know what you think in the comments below!
Print
Sourdough Blueberry Lemon Quick Bread: Easiest Foolproof Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
This Sourdough Blueberry Lemon Quick Bread is a symphony of flavors, combining tangy sourdough discard, juicy blueberries, and zesty lemon into a simple, comforting loaf.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sourdough discard, unfed
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sourdough discard, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
