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blueberry lemon sourdough sticks
5.0 from 2 votes

Blueberry Lemon Sourdough Sticks (discard recipe)

These Blueberry Lemon Sourdough Sticks are a bright, tangy treat made with sourdough discard, bursting with juicy berries, a lemony glaze, and just the right amount of crumble.

Prep Time 30 mins
Cook Time 28 mins
Resting Time 45 mins
Total Time 1 hr 43 mins
Course: Dessert, Snack
Cuisine: American
Keyword: blueberry lemon sourdough sticks
Servings: sticks

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Equipment

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

Ingredients

For the dough

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

Lemon Blueberry Compote

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

Streusel Topping

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

Lemon Glaze

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

Instructions

Mix the dough

  1. 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.

  2. Stir in the sourdough discard, lemon zest, and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.
  3. 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.
  4. Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.
  5. 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.
  6. Once complete, cover the dough and let it rest for another 15-30 minutes.

Make the blueberry lemon compote

  1. While the dough is resting make the compote.
  2. In a small saucepan, combine the blueberries, sugar, lemon zest, salt, and lemon juice.
  3. Cook over medium heat until the berries burst and release their juices.
  4. To a separate 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.
  5. Remove from heat and allow the compote to cool to room temperature.

Make the streusel

  1. To a small bowl whisk together the flour and brown sugar.
  2. Pour in melted butter and stir with a fork or spoon until the mixture becomes crumbly and clumps form. Add the salt and a splash of lemon juice if using.
  3. If the mixture looks too wet, sprinkle in a bit more flour; if it’s too dry, add a touch more melted butter.
  4. Chill for 5–10 minutes if you want larger crumbs before using.

Roll out the blueberry lemon sticks & bake

  1. Preheat the oven to 350 degrees F.
  2. 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).
  3. Gently slide the parchment paper and blueberry lemon dough directly onto a baking sheet.
  4. Par-bake the dough for 8-10 minutes until set but not golden.
  5. Remove the par-baked dough from the oven and spread the blueberry lemon compote evenly on top and sprinkle with the streusel if using.
  6. 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

  1. Allow the blueberry lemon sourdough sticks to cool for 10-15 minutes.
  2. While they are cooling mix the powdered sugar and lemon juice together until combined and desired consistency.
  3. Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
  4. Generously drizzle the glaze over top or use as a dipping sauce and enjoy!
  5. 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.

Notes

Sourdough discard: ensure your sourdough discard is no more than a week old to avoid a sour taste in the final bake. 

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