Bake 55 Sourdough Discard Lemon Blueberry Quick Bread

If you’ve been staring at that jar of bubbly, tangy sourdough discard wondering what magic to whip up next, then I have the answer: the most incredible Sourdough Discard Lemon Blueberry Quick Bread! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love—everything is made with heart and flavor, just like my grandmother taught me. I’ve taken this standard quick bread and given it two amazing options: a fast, easy version, or one where you let the discard work its flavor magic overnight. Trust me, this lemon blueberry bread is about to become your go-to summer bake!

Why You’ll Love This Sourdough Discard Lemon Blueberry Quick Bread

Seriously, this bread is a winner, and I know you’re going to bake it again and again. It’s the perfect way to use up that starter you’re feeding!

• You get lightning-fast prep time—we’re talking 15 minutes to get this into the oven.
• The sourdough discard adds a subtle tang that elevates the whole experience beyond a normal quick bread.
• That bright lemon glaze? It cuts through the richness beautifully.
• The technique is so simple; even if you’re new to baking, you can nail this on the first try.

Essential Ingredients for Sourdough Discard Lemon Blueberry Quick Bread

To make this amazing Sourdough Discard Lemon Blueberry Quick Bread, you need to pay attention to a few key players, especially the sourdough. I’ve listed everything out so you can check your pantry. Don’t be tempted to swap out the brown sugar—it makes a huge difference in the final texture, giving it that lovely soft chew!

Dry Ingredients Checklist

We start by mixing the dry stuff. Make sure you get that lemon zest in here with the flour! That’s where the bright, sunny flavor kicks off.

• 2 cups all-purpose flour
• 1 teaspoon baking powder and 1 teaspoon baking soda (These are your primary lifters!)
• \u00bd teaspoon salt
• 1 tablespoon fresh lemon zest (Please use fresh, not the dried stuff!)

Wet Components and Flavor Builders

This is where the sourdough magic happens. You can use discard or an active starter, but know that discard gives you more of that delicious tang.

• 1 cup sourdough starter discard or active starter
• \u00be cup light or dark brown sugar (Dark adds a richer molasses note, which I prefer.)
• \u00bd cup melted butter or melted coconut oil (Butter wins for flavor, but coconut oil works great too.)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• \u00bc cup milk

The Blueberry Fold

Blueberries need gentle handling. They are delicate little flavor bombs, and we don’t want them bleeding all over the batter before it hits the oven.

• 1 cup fresh or frozen blueberries
• Quick Tip: If you are using frozen ones, toss them gently in about a teaspoon of flour before folding them in. This stops them from sinking to the bottom!

Equipment Needed for Baking

You don’t need fancy gadgets for this quick bread, thankfully! Grab your standard mixing bowls and a good whisk to start. You’ll definitely want a 9×5 loaf pan ready to go.

• Two large mixing bowls
• Whisk and rubber spatula
• 9×5 inch loaf pan
• Wire cooling rack

Step-by-Step Instructions for Sourdough Discard Lemon Blueberry Quick Bread

Okay, let’s get this amazing Sourdough Discard Lemon Blueberry Quick Bread into the oven! Preheat your oven right now to 350\u00b0F (175\u00b0C). While that’s heating up, grease your 9×5 loaf pan or, even better, line it with parchment paper so you can just lift the whole thing out later. Easy cleanup for the win!

Preparing the Batter

Start by whisking all your dry ingredients together in one big bowl—flour, leaveners, salt, and that gorgeous lemon zest. In your second bowl, mix up all the wet stuff: the starter, sugar, melted butter, eggs, milk, and lemon juice, until it looks smooth. Now for the crucial part: pour the wet mixture into the dry. Stir it with your spatula only until you see the last streaks of flour disappear. Seriously, stop stirring! Overmixing is the enemy of tender quick bread. Finally, gently fold in those blueberries, trying not to crush them as you go.

Baking and Initial Cooling Phase

Pour that lovely batter into your prepared pan and slide it into the preheated oven. This loaf usually takes between 55 and 65 minutes to bake through completely. Keep an eye on it around the 45-minute mark. If the top is getting super dark but the middle still feels jiggly, just loosely tent a piece of foil over the top. This stops the crust from burning while the inside finishes cooking. When a toothpick inserted right in the center comes out clean, you’re done! Let it cool in the pan for about 10 minutes before transferring it carefully onto a wire rack to cool all the way down. This cooling process is important before we glaze it!

Creating the Bright Lemon Glaze

While the bread cools off, we make the glaze—it takes about two minutes, tops. Just put your powdered sugar into a small bowl and slowly drizzle in the tablespoon of fresh lemon juice. Whisk it until it’s smooth and pourable. If it seems too thick, add just a few more drops of juice. Once the bread is totally cool—and I mean *totally* cool—drizzle that bright glaze right over the top. That’s it! You’re ready to slice.

Tips for Perfect Sourdough Discard Lemon Blueberry Quick Bread

I’ve made this Sourdough Discard Lemon Blueberry Quick Bread dozens of times, and I’ve figured out the little tricks that make the difference between good and absolutely fantastic. It’s all about respecting the ingredients, especially that starter!

Managing Starter Consistency

You have a choice here, and both are great, but they give different results. If you use sourdough discard that’s just been sitting in the fridge, you get a lovely, deeper tanginess that complements the lemon so well. If you use an active, recently fed starter, the bread might be a tiny bit lighter in texture because the active yeast gives it a little extra lift during the bake. Either way, measure it by weight if you can for the best results! If you are looking for other ways to use up zucchini, check out my recipe for the best zucchini bread recipe.

Achieving Optimal Texture

This is my biggest piece of advice that I learned the hard way: Do not beat the batter into submission! When you combine your wet and dry ingredients, stir just until you can no longer see white streaks of flour. If you mix it too much, you develop the gluten, and instead of a tender crumb, you end up with something tough. A few small lumps are totally fine, honestly. A gentle hand makes all the difference in this quick bread. For more tips on achieving perfect texture in baked goods, you can read about the science behind gluten development.

Storage and Reheating Instructions for Your Sourdough Discard Lemon Blueberry Quick Bread

Don’t stress about leftovers because this Sourdough Discard Lemon Blueberry Quick Bread keeps beautifully! Since it’s a quick bread and has that lovely glaze, you have a few options depending on how fast you plan to eat it. If you think you’ll finish it within a couple of days, room temperature is perfect. For longer storage, you’ll want to wrap it up tight! If you enjoy quick bakes, you might also like my recipe for lemon raspberry cookies.

Here’s the best way I’ve found to keep those slices tasting fresh:

Storage Location	Duration	Notes
Room Temperature	2–3 Days	Wrap tightly in plastic wrap or foil.
Refrigerator	Up to 1 Week	Wrap well to prevent drying out.
Freezer	Up to 3 Months	Slice first, then wrap individual pieces tightly.

Frequently Asked Questions About This Recipe

I always get questions when people try my recipes for the first time, and that’s okay! Baking, especially with temperamental things like sourdough, can sometimes leave you wondering if you did it right. Here are a few things folks ask me most often about this wonderful lemon blueberry bread.

Can I substitute the brown sugar in this Sourdough Discard Lemon Blueberry Quick Bread?

You can swap out the brown sugar, but I really wouldn’t recommend it if you want that signature soft texture. Brown sugar has molasses, which adds moisture and that deep, caramel flavor that pairs so well with the lemon. If you absolutely must, you can use granulated white sugar, but your final quick bread might turn out slightly less moist and dense. Honey or maple syrup are also options, but you’d need to reduce the other liquids in the recipe slightly, or things get too wet! For more information on the role of different sugars in baking, check out this resource on baking sugars.

What is the best way to measure sourdough discard?

When it comes to sourdough discard, volume measurements like cups can be tricky because the discard can be very stiff or very runny depending on when you pulled it out of the fridge. For the most accurate results in this Sourdough Discard Lemon Blueberry Quick Bread, I always tell people to weigh it if they can. Aim for 227 grams for that one cup measurement. If you don’t have a scale, just try to gently scoop it into the measuring cup without packing it down too much.

Sharing Your Sourdough Discard Lemon Blueberry Quick Bread Experience

Now that you’ve baked up this bright, tangy loaf, I absolutely want to hear what you think! Did you go for the quick method or the slow flavor build? Please come back, leave a star rating right below this post, and tell me how your family loved it. Seeing your bakes always makes my day!

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