Blueberry Lemon Sourdough Sticks (discard recipe)

These Blueberry Lemon Sourdough Sticks are the perfect way to use up your sourdough discard—bright, tangy, and topped with juicy blueberries, buttery crumble, and a sweet lemon glaze. They come together easily with simple ingredients and bake up soft and flavorful, making them perfect for breakfast, snacking, or a light dessert. If you’re looking for a fun twist on classic lemon bars or coffee cake, this recipe hits all the right notes.

Why I love this recipe

• Trusted recipe: Adapted from my viral Sourdough Cinnamon Sticks (discard recipe) this recipe is trusted and always delivers!

• Same-Day Bake – No need for an overnight rise! These blueberry lemon sticks come together quickly, making them perfect for a spontaneous sweet treat.

• Soft, Fluffy, and Irresistible – They bake up light, airy, and perfectly tender, with blueberry lemon flavor in every bite!

• A Delicious Way to Use Up Sourdough Discard – Instead of throwing away extra starter, this recipe puts it to good use, adding flavor and texture to the dough.

How to make blueberry lemon sourdough sticks: step-by-step

Ingredients For the dough

• 55 grams milk (slightly warmed)
• 120 grams full fat sour cream or full fat Greek yogurt
• 150 grams sourdough discard (no more than a week old & room temp)
• 50 grams sugar
• 2 teaspoons lemon zest
• 1 large egg
• 1 tsp vanilla extract
• 30 grams unsalted butter (softened)
• 360 grams all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 5 grams salt

For the blueberry Lemon compote

• 200 grams frozen blueberries
• 50 grams sugar
• zest of 1 lemon
• 1 tsp lemon juice
• a pinch of salt
• 15 grams corn starch (2 tablespoons)
• 1 tablespoon water (15 grams)

Streusel topping (optional)

• 45 grams all-purpose flour
• 45 grams brown sugar
• 30 grams melted unsalted butter
• pinch of salt
• optional: a splash of lemon juice

the lemon glaze

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Equipment

• Mixing bowl
• Bench/dough scraper
• Rolling Pin
• Food scale/measuring spoons
• Large baking sheet
• Parchment paper

Instructions

The sourdough discard brioche dough can be mixed by hand or a stand mixer.

• Warm the milk in the microwave for 20-30 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.

• Stir in the sourdough discard, lemon zest, and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.

• To a separate bowl whisk together the flour, baking soda, baking powder, & salt, and slowly add it to the wet mixture along with the softened butter.

• Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.

• After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.

• Once complete, cover the dough and let it rest for another 15-30 minutes.

Make the blueberry lemon compote

• While the dough is resting make the compote.

• In a small saucepan, combine the blueberries, sugar, lemon zest, salt, and lemon juice.

• Cook over medium heat until the berries burst and release their juices.

• To a seperate bowl mix the water and cornstarch to create a slurry and pour it in the the compote. Stir in the slurry and simmer 1-2 more minutes until thick and jammy.

• Remove from heat and allow the compote to cool to room temperature.

Make the streusel

• To a small bowl whisk together the flour and brown sugar.

• Pour in melted butter and stir with a fork or spoon until the mixture becomes crumbly and clumps form. Add a pinch of salt and a splash of lemon juice if using.

• If the mixture looks too wet, sprinkle in a bit more flour; if it’s too dry, add a touch more melted butter.

• Chill for 5–10 minutes if you want larger crumbs before using.

Roll out the blueberry lemon sticks & bake

• Preheat the oven to 350 degrees F.

• Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10×14-inch rectangle (approximately 1/2 inch thick).

• Gently slide the parchment paper and blueberry lemon dough directly onto a baking sheet.

• Par-bake the dough for 8-10 minutes until set but not golden.

• Remove the par-baked dough from the oven and spread the blueberry lemon compote evenly on top and sprinkle with the streusel if using.

• Return to the oven and bake for another 15-18 minutes or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.

Make the glaze and cut into strips

• Allow the blueberry lemon sourdough sticks to cool for 10-15 minutes.

• While they are cooling mix the powdered sugar and lemon juice together until combined and desired consistency.

• Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.

• Generously drizzle the glaze over top or use as a dipping sauce and enjoy!

• Blueberry lemon sourdough sticks are best enjoyed the day of but can be placed in an airtight container and stored in the fridge for 3-5 days. They will firm up a bit but can be reheated in the microwave for 10-15 seconds.

More sourdough discard recipes

• Sourdough Discard Cinnamon Roll Muffins
• Sourdough Cinnamon Sticks (discard recipe)
• Sourdough Blueberry Bread
• Sourdough Discard Crescent Rolls