The first hints of spring always make me crave something bright and comforting at the same time, and this lemon blueberry sourdough bread is exactly that. It’s soft, tender, and lightly sweet with bursts of juicy blueberries and fresh lemon woven through every bite.

I love how the sourdough discard adds depth without making it taste sour, just a gentle bakery-style richness that pairs perfectly with a warm cup of coffee on a sunny morning. Whether you’re using up extra starter or just want a simple, cozy bake to welcome the season, this loaf feels like opening the windows after a long winter.

Why I love this recipe

• It’s a delicious way to use up sourdough discard while making something that feels extra special.

• The combination of juicy blueberries, buttery streusel, and sweet glaze makes every bite feel like a little slice of spring.

• It’s quick to mix up, no yeast or proofing required—just an easy, comforting bake that’s perfect for sharing.

Tips for Lemon Blueberry Sourdough Bread

• Use fresh blueberries if possible — they give the best flavor and keep the crumb light and clean. If using frozen blueberries, add them straight from the freezer and do not thaw, or they’ll bleed and turn the loaf purple and dense.

• Grease your loaf pan well or line it with parchment paper to prevent sticking and make removal easy.
  
• Test for doneness with a toothpick inserted into the center, or use a thermometer — the loaf should reach about 200–205°F (93–96°C).

• Let the bread cool in the pan for at least 15–20 minutes before transferring it to a wire rack so it sets properly and slices cleanly.

How to make Lemon Blueberry Sourdough Quick Bread: step-by-step

Ingredients

Dry:

• 250 grams (2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet:

• zest of 1 small lemon
• 150 grams (3/4 cup) sugar
• 100 grams sourdough discard (room temperature)
• 2 large eggs
• 120 grams (1/2 cup) plain Greek yogurt (full-fat preferred)
• 80 grams (1/3 cup) neutral oil (avocado oil works well)
• 60 grams (1/4 cup) milk
• 1 teaspoon vanilla extract

Inclusions:

• 220 grams (about 1 & 1/4 cup) fresh blueberries
• 1 tablespoon flour (to toss with the peaches, prevents sinking)

Crumble topping:

• 2 tablespoons (28 grams) melted butter
• 2 tablespoons (30 grams) brown sugar
• 3 tablespoons (24-30 grams) flour

Simple glaze:

• 1 cup (125 grams) powdered sugar
• 1 tablespoon lemon juice (15 grams)

Equipment

• 1 9×5 inch loaf pan
• Mixing bowl
• Food scale

Instructions:

• Preheat the oven to 350 degrees F and grease your loaf pan.

• In a mixing bowl, combine the sugar and lemon zest. Use your fingertips to gently rub the zest into the sugar until it feels slightly damp and smells fragrant—this helps release the oils and brings out the best lemon flavor.

• Next, add the sourdough discard, eggs, Greek yogurt, oil, milk, and vanilla extract and whisk until combined.

• Toss the blueberries in 1 tablespoon of flour and set aside.

• In a separate bowl mix together the flour, baking powder, and salt.
• Fold the dry ingredients into the wet until just combined and then fold in the blueberries. Avoid over-mixing to prevent a tough, dry bread.

• Pour the batter into the loaf pan and set aside to make the crumble.

• How to make the crumble: mix the cooled melted butter, sugar, and flour until crumbly. If it is too wet, add a little more flour. The crumble can be chilled until ready to use as well.

• Sprinkle the crumble over the batter and bake for 50-60 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Tent with foil halfway through if browning to quickly.

• Optional: Whisk together powdered sugar and lemon juice to make a simple lemon glaze, then drizzle it over the blueberry lemon sourdough bread for a sweet finishing touch. Slice and enjoy!

• Storage: Store the blueberry lemon sourdough bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

More sourdough quick breads

• Sourdough Cinnamon Swirl Quick Bread
• Sourdough Peach Quick Bread
• Savory Sourdough Cheese & Herb Quick Bread
• Sourdough Pumpkin Quick Bread

Print Recipe Pin

5.0 from 7 votes

Lemon Blueberry Sourdough Bread (easy discard recipe)

This lemon blueberry sourdough bread has the perfect blend of flavors. With its irresistible cake-like texture and effortless preparation, it's a treat you'll find yourself returning to time and again.

Prep Time 20 mins

Cook Time 1 hr

1 hr

Total Time 1 hr 20 mins

Course: Dessert, Side Dish, Snack

Cuisine: American

Keyword: lemon blueberry sourdough bread

Servings: 1 loaf

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Equipment

• 1 9x5 inch loaf pan
• Mixing bowls
• Food scale/measuring spoons

Ingredients

1x 2x 3x

Dry Ingredients

• 250 grams (2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 150 grams (3/4 cup) sugar
• zest of 1 small lemon
• 100 grams (1/2 cup) sourdough discard (room temperature )
• 2 large eggs (room temperature )
• 120 grams (1/2 cup) plain Greek yogurt (full-fat preferred )
• 80 grams (1/3rd cup) avocado oil
• 60 grams (1/4 cup) milk
• 1 teaspoon vanilla extract

Inclusions

• 200 grams (1 & 1/3rd cup) fresh blueberries
• 1 tablespoon flour (to toss with the blueberries, prevents sinking)

Crumble Topping

• 28 grams (2 tablespoons) unsalted butter (melted & cooled)
• 30 grams (2 tablespoons) brown sugar
• 25-30 grams (3 tablespoons) flour

Simple lemon glaze

• 125 grams (1 cup) powdered sugar
• 15 grams (1 tablespoon) lemon juice

Instructions

1. Preheat the oven to 350 degrees F and grease your loaf pan or line it with parchment paper for easy removal.
2. In a mixing bowl, combine the sugar and lemon zest. Use your fingertips to gently rub the zest into the sugar until it feels slightly damp and smells fragrant—this helps release the oils and brings out the best lemon flavor.
3. Next, add the sourdough discard, eggs, Greek yogurt, oil, milk, and vanilla extract and whisk until combined.
4. Toss the blueberries in 1 tablespoon of flour and set aside.
5. In a separate bowl mix together the flour, baking powder, and salt.
6. Fold the dry ingredients into the wet until just combined and then fold in the blueberries. Avoid over-mixing to prevent a tough, dry bread.
7. Pour the batter into the loaf pan and set aside to make the crumble.
8. How to make the crumble: mix the melted cooled butter, sugar, & flour until crumbly. If it is too wet, add a little more flour. The crumble can be chilled until ready to use as well.
9. Sprinkle the crumble over the batter and bake for 50-60 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Tent with foil halfway through if browning to quickly.
10. Optional: Whisk together powdered sugar and lemon juice to make a simple glaze, then drizzle it over the blueberry lemon sourdough bread for a sweet finishing touch. Slice and enjoy!
11. Storage: Store the blueberry lemon sourdough bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

Notes

Sourdough discard: Use a sourdough discard that is no more than a week old to avoid a sour taste. 

Can I use frozen blueberries? Yes, add them straight from the freezer without thawing. Thawed berries release extra moisture and can discolor the batter, and the loaf may need a few additional minutes to finish baking.

Nutrition

Nutritional information is automatically calculated and should be used as an approximation only.