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Looking for a unique twist on traditional sourdough bread? This lemon blueberry sourdough quick bread recipe combines tangy lemon and sweet blueberries for a deliciously moist loaf.

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Perfect for breakfast, snacks, or dessert, it’s an easy-to-make treat that brings fresh flavors to your kitchen. Discover how to bake this flavorful, fluffy sourdough today!

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Lemon Blueberry Sourdough Quick Bread Recipe Tutorial

What’s better than the tangy kick of sourdough paired with the sweetness of blueberries and zesty lemon?

I can’t think of a better combination than tangy sourdough, fresh blueberries, and a pop of citrusy lemon. This recipe was born out of my love for sourdough and my quest to make something fresh, sweet, and satisfying for family breakfasts and weekend brunches.

If you’re like me and love experimenting in the kitchen with unique flavor combinations, this quick bread is sure to become a new favorite. It’s simple to make but feels like a special treat every time it’s pulled out of the oven!

Why is this lemon blueberry sourdough quick bread so special?

This lemon blueberry sourdough quick bread has become a staple in my home—it’s the perfect way to use up sourdough starter without the lengthy wait time needed for traditional sourdough loaves. My family loves the balance of flavors in this bread: the sourdough base provides a tangy bite, while the blueberries add natural sweetness, and the lemon adds a refreshing zing.

It’s always a hit when I make it for brunch gatherings or cozy weekends. It’s one of those recipes that’s as simple as it is delicious, and I always get asked for the recipe! So I am also going to share it with you, too!

What makes the flavor of this lemon blueberry sourdough quick bread so irresistible?

This quick bread has a wonderfully soft and slightly tangy crumb thanks to the sourdough starter. The burst of fresh blueberries throughout the bread adds pockets of sweetness, while the hint of lemon zest and lemon juice in both the bread and the glaze brings a fresh, zesty note that really ties everything together.

When you drizzle the sweet lemon glaze on top, it adds the perfect finishing touch to balance the tartness and sweetness. It’s the perfect harmony of sweet and tangy that makes every bite utterly irresistible. Whether you’re enjoying it for breakfast, a snack, or dessert, this bread is a delightful treat!

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Why This Lemon Blueberry Sourdough Quick Bread is Special

What Makes This Lemon Blueberry Sourdough Quick Bread Different from Other Quick Breads?

What makes this lemon blueberry sourdough quick bread stand out from your average quick bread is the addition of a sourdough starter. Unlike other quick breads, which rely on baking soda or baking powder for leavening, sourdough brings a unique depth of flavor. The natural fermentation process in sourdough starter adds a tangy, slightly savory note that enhances the sweetness of the blueberries and the bright freshness of the lemon.

It’s a flavor profile that you just won’t get in traditional quick bread recipes, giving this loaf an unexpected, yet delightful, twist. The sourdough starter transforms an otherwise simple treat into something truly special, offering a perfect balance of sweet, tart, and tangy with each bite.

No Yeast, No Wait!

Image illustrates lemon blueberry sourdough quick bread.

The best part about this lemon blueberry sourdough quick bread? You don’t need any yeast or rising time! Traditional sourdough recipes can take hours to rise, but not this one! With the sourdough starter already fermented, this quick bread doesn’t require the usual waiting game that comes with yeast-leavened breads. Instead, all you need to do is mix, fold in the ingredients, and bake!

This makes it a perfect solution for when you want the depth of sourdough flavor without the extra work or time commitment. Whether you’re in the mood for a last-minute brunch treat or just a sweet snack, this quick bread comes together in no time, making it super convenient for busy mornings or impromptu gatherings.

Ingredients List

What Ingredients Do I Need for the Lemon Blueberry Sourdough Quick Bread?

To make this lemon blueberry sourdough quick bread, you’ll need a handful of simple ingredients that come together to create a moist, flavorful loaf. Here’s the full list:

Water: 330 grams (1 ⅓ cups)
Lemon juice: 20 grams (1 ½ tablespoons)
Sourdough starter: 50 grams (¼ cup)
Bread flour: 500 grams (3 ½ cups)
Salt: 10 grams (1 ½ teaspoons)
Sugar: 50 grams (¼ cup)
Lemon zest: Zest of 1 lemon
Blueberries: 148 grams (1 cup)

These ingredients work together to make a perfectly moist, slightly tangy bread with bursts of sweet blueberries and a touch of fresh lemon flavor. You don’t need any complicated or hard-to-find items—just simple ingredients that you likely already have in your pantry!

What Ingredients Are Needed for the Lemon Glaze?

If you want to elevate this quick bread with a sweet lemon glaze, here’s what you’ll need:

Powdered sugar: 120 grams (1 cup)
Lemon juice: 15 grams (1 tablespoon)
Lemon zest: Zest of 1 lemon
Vanilla extract (optional): ½ teaspoon

This glaze adds an extra burst of citrus sweetness to the bread, and the smooth consistency of powdered sugar helps it drizzle beautifully over the top. The glaze is optional, but if you’re looking for an extra special touch to finish off the bread, it’s totally worth it!

Equipment Needed

What Essential Tools Do I Need to Make Lemon Blueberry Sourdough Quick Bread?

To make this delicious lemon blueberry sourdough quick bread, you’ll need just a few basic tools, all of which are easy to find in most kitchens. Here’s a list of what you’ll need:

Mixing bowls: A good set of mixing bowls will make it easier to combine the wet and dry ingredients.
Loaf pan (8×4 or 9×5): I recommend using an 8×4 or 9×5-inch loaf pan to ensure your bread bakes evenly and has the perfect shape.
Whisk: A whisk will come in handy for mixing the wet ingredients, especially the lemon juice and sourdough starter.
Spoon or spatula for mixing: For folding in the flour and gently incorporating the blueberries, a spoon or spatula is ideal to prevent crushing the berries.
Measuring cups and scale: Measuring accurately is key to getting the best results in baking. A kitchen scale is especially helpful for precise measurements, ensuring the right texture and consistency for your bread. However, if you don’t have one, you can use standard measuring cups for the ingredients.

By having these tools on hand, you’ll be able to create a loaf of bread with ease and confidence. No fancy equipment is needed—just some basic kitchen essentials to get the job done!

Do I Need a Kitchen Scale for Accuracy?

A kitchen scale can really make a difference in the quality of your baking. While it’s not strictly necessary, weighing your ingredients, especially the flour, gives you a more accurate measurement than using cups. Flour can easily be packed differently when measured by volume, leading to inconsistencies in your bread’s texture.

A scale helps ensure you have the right proportions, which leads to the perfect crumb and rise. It’s especially useful for ingredients like water, flour, and sourdough starter, which need to be precise. If you don’t have a scale, don’t worry—you can still make this bread using measuring cups, but I highly recommend investing in one for more reliable results!

Step-by-Step Instructions

Why Is Preheating the Oven Important for Baking Quick Bread?

Preheating your oven is a crucial step when baking any type of bread, and this lemon blueberry sourdough quick bread is no exception. When you place your batter into a preheated oven, it ensures an even bake from the moment the bread hits the heat. This helps the bread rise properly, resulting in a fluffy texture with a golden crust.

If you skip this step and put the dough into a cold oven, it can lead to uneven baking, which might affect the crumb and structure of the bread. So, always take the time to preheat your oven to 350°F (175°C) before you even begin mixing the ingredients. This little extra step makes a huge difference in how your bread turns out!

Why Is It Important to Mix the Dry Ingredients Thoroughly?

Mixing the dry ingredients thoroughly ensures that the baking powder and any dry spices are evenly distributed throughout the flour. This is crucial for an even rise and flavor distribution in your quick bread. If you skip this step, you could end up with pockets of baking powder, which will affect both the taste and texture of the bread.

I recommend using a whisk to gently sift and combine your dry ingredients to make sure everything is well-mixed. A quick and thorough mix will make a noticeable difference when your bread bakes.

How Do I Combine the Wet Ingredients Properly?

When combining the wet ingredients for this lemon blueberry sourdough quick bread, it’s important to blend the sourdough starter with the sugar, egg, milk, and vanilla extract to create a smooth batter. The sourdough starter adds a unique depth of flavor, so make sure it’s evenly mixed with the liquid ingredients.

Use a whisk to stir together the wet ingredients until the mixture is smooth and free from any lumps of sugar. This step will ensure the batter has the right consistency and that the flavors meld beautifully. Once the wet ingredients are fully combined, you’re ready to add the dry ingredients to complete the batter!

How Do I Fold in Blueberries Without Crushing Them?

Folding in blueberries is a delicate process. You want to ensure that the berries are evenly distributed throughout the batter without squishing them into mush. To do this, I recommend using a spatula or spoon and gently folding the batter over the blueberries instead of stirring vigorously.

This will allow the berries to stay intact, ensuring bursts of juicy blueberry flavor in every bite. Be patient and take your time with this step—gentle folding will give you the best texture and appearance in your finished bread.

How Do I Bake the Quick Bread to Perfection?

Once your batter is mixed and your blueberries are folded in, it’s time to bake your quick bread! Preheat your oven to 350°F (175°C), and then pour the batter into your greased loaf pan. Bake for 55-65 minutes, but be sure to start checking around the 50-minute mark.

To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is done. If not, let it bake for a few more minutes, checking again until it’s fully cooked through. The right baking time will yield a beautifully golden-brown top and a soft, tender crumb inside.

Why Should I Let the Bread Cool Before Slicing?

Allowing your lemon blueberry sourdough quick bread to cool completely before slicing is an important step for the best texture. When bread is hot out of the oven, it’s still setting, and the crumb can be too soft or gummy if you slice it too soon.

Letting it cool for at least 30 minutes to an hour gives the bread time to firm up and the flavors to develop. Plus, it makes slicing much easier and results in cleaner, more even slices. Trust me, it’s worth the wait!

How to Make the Lemon Glaze (Optional but Worth It!)

How Do I Make the Lemon Glaze for the Quick Bread?

Making the lemon glaze for your lemon blueberry sourdough quick bread is incredibly easy and adds the perfect finishing touch. Start by whisking together powdered sugar and lemon juice in a bowl until the mixture is smooth and free of lumps. If you want to take the flavor up a notch, you can add a teaspoon of vanilla extract—this adds a subtle depth to the sweetness, balancing the tartness of the lemon.

The glaze should be thick enough to coat the back of a spoon but still runny enough to drizzle over the bread. Feel free to adjust the consistency by adding more lemon juice or powdered sugar, depending on how thick or thin you like your glaze. Once it’s ready, set it aside for drizzling over the cooled bread.

Why Should I Drizzle the Glaze Over the Bread?

Drizzling the lemon glaze over your baked lemon blueberry sourdough quick bread not only adds a touch of sweetness but also enhances the bread’s visual appeal. The glaze creates a beautiful glossy finish, making the bread look like it came straight from a bakery. The shiny coating contrasts nicely with the soft, golden-brown loaf, adding a burst of brightness that’s perfect for spring or summer.

Plus, the glaze doesn’t just look pretty—it tastes fantastic! The zesty lemon flavor complements the tangy sourdough and fresh blueberries, creating a perfect balance of sweet and tart. As the glaze soaks into the bread, it adds moisture and richness, making each bite even more delicious. It’s a simple yet stunning way to elevate your quick bread!

Tips and Tricks for the Best Lemon Blueberry Sourdough Quick Bread

Should I Use Fresh or Frozen Blueberries in My Quick Bread?

When making lemon blueberry sourdough quick bread, I highly recommend using fresh blueberries for the best flavor and texture. Fresh blueberries not only add a burst of juicy sweetness, but they also hold their shape better during baking, resulting in lovely pockets of fruit throughout the bread. If you’re using frozen blueberries, be sure to fold them in gently, and keep in mind they may release more juice, which could slightly alter the texture of the bread.

Frozen berries can also cause the bread to become a little more moist, which isn’t a bad thing, but it’s something to consider if you prefer a firmer crumb. So, if you have access to fresh blueberries, go ahead and use them—they’ll make your quick bread shine!

What Is Cold Proofing and Why Should I Do It?

Cold proofing your dough, or allowing it to rest in the fridge for a brief period, can be a game changer when making lemon blueberry sourdough quick bread. While this isn’t an essential step, it does give the dough more time to develop flavor. By slowing down the fermentation process, cold proofing allows the natural yeast and bacteria in your sourdough starter to work their magic at a slower pace, resulting in bread with a deeper, more complex taste.

Even just an hour or two in the fridge can enhance the overall flavor profile without requiring a long overnight rest. If you’re in a rush, you can skip this step, but I recommend giving it a try for extra richness in the bread’s flavor!

What Should I Do If the Glaze Soaks In Over Time?

It’s totally normal for the lemon glaze on your quick bread to soak in a bit over time, especially if it’s stored for a day or two. The sugar in the glaze will slowly absorb into the bread, which can make it look a little less glossy and fresh. If you’re planning to serve leftovers or want the bread to maintain that beautiful finish, consider drizzling a fresh layer of glaze just before serving.

This will not only refresh the look of the bread but also give it a burst of lemony sweetness right when you need it. A quick drizzle makes a world of difference in both presentation and flavor, so don’t hesitate to give it that final touch!

Serving Suggestions

What Are the Best Drinks to Pair with Lemon Blueberry Sourdough Quick Bread?

If you’re wondering what to pair with your lemon blueberry sourdough quick bread, let me tell you—it’s a match made in heaven with coffee or tea! A warm cup of coffee, especially a mild roast or light brew, complements the tangy lemon and the sweetness of the blueberries perfectly. For tea lovers, try pairing it with a light, floral tea like chamomile or Earl Grey.

The subtle flavors of the tea won’t overpower the bread, allowing both to shine. And if you’re feeling a bit indulgent, I highly recommend spreading a bit of whipped ricotta on top of the bread. Its creamy, mildly tangy taste creates a wonderful contrast to the sweetness of the blueberries and the brightness of the lemon. Trust me—this will elevate your bread to the next level!

When Should I Serve Lemon Blueberry Sourdough Quick Bread?

This lemon blueberry sourdough quick bread is incredibly versatile, making it perfect for a variety of occasions. It’s ideal for a cozy brunch—whether you’re having friends over or just enjoying a quiet morning at home. The slightly tangy crumb and burst of fresh fruit make it a delicious snack that pairs wonderfully with coffee or tea. But it’s not just for daytime!

This quick bread also makes a light and satisfying dessert, especially when topped with that sweet lemon glaze. It’s perfect for after dinner when you’re craving something sweet but don’t want something overly heavy. So, whether it’s for brunch, an afternoon snack, or a light dessert, this bread is a crowd-pleaser any time of day!

How to Store Leftovers

How Should I Store Lemon Blueberry Sourdough Quick Bread at Room Temperature?

Once your lemon blueberry sourdough quick bread has cooled completely, it’s best to store it at room temperature to keep that perfect texture. To do so, wrap the loaf tightly in plastic wrap or place it in an airtight container. This helps maintain its moisture while preventing it from drying out.

I recommend enjoying it within 2-3 days, as the glaze may start to soak in over time, but it will still be delicious. If you find that you won’t finish the loaf in that time, freezing is a great option, which I’ll explain in the next section. Storing it at room temperature is super easy and ensures that you’ll have fresh, soft slices whenever you need them!

Can I Freeze Lemon Blueberry Sourdough Quick Bread for Later?

If you want to keep your lemon blueberry sourdough quick bread fresh for longer, freezing it is a great option. To freeze, simply slice the loaf into individual pieces, then wrap each slice tightly in plastic wrap. After wrapping, place the slices in a freezer-safe bag or container to avoid freezer burn.

When you’re ready to enjoy a slice, just pull it out and let it thaw at room temperature or pop it in the toaster for a warm treat. Properly wrapped, this bread will keep in the freezer for up to two months. Freezing slices allows you to enjoy this delicious bread whenever you crave it, without worrying about it going stale!

How Can I Share My Lemon Blueberry Sourdough Quick Bread Results with You?

I’d love to see how your lemon blueberry sourdough quick bread turns out! If you decide to give this recipe a try, be sure to tag me on Instagram, or drop a comment below to let me know how it went.

I can’t wait to see your baking creations! Sharing your results not only helps me connect with you, but it also inspires others who are looking to try out this delicious bread. Whether it’s a beautifully glazed loaf or a fun variation you added, I’d love to hear about it!

What Should I Do If I Made Some Variations to the Recipe?

I’m always excited to hear your thoughts and any twists you’ve put on this lemon blueberry sourdough quick bread recipe. Did you try adding a different fruit, or perhaps a spice like cinnamon or nutmeg? Have you made the glaze a bit more indulgent with a splash of heavy cream?

Share your feedback in the comments or let me know on Instagram! Your experiences and suggestions help me improve my recipes, and they might also give other readers some fantastic new ideas. Let’s continue the conversation and inspire each other with creative variations!

Conclusion

Why Should I Try This Lemon Blueberry Sourdough Quick Bread Recipe?

If you’re looking for a simple yet delicious treat that combines the tang of sourdough with the sweetness of blueberries and a hint of lemon, then this lemon blueberry sourdough quick bread is just what you need. It’s an easy-to-make recipe with minimal prep, but the results are incredibly satisfying.

Whether you’re enjoying a slice with your morning coffee or serving it up as a delightful dessert, this quick bread is a crowd-pleaser. The best part? You don’t have to wait for it to rise like traditional sourdough! So, what are you waiting for? Grab your ingredients, and let’s get baking!

Is This Lemon Blueberry Sourdough Quick Bread Worth the Effort?

Absolutely! This recipe is both rewarding and simple, making it perfect for bakers of all skill levels. You’ll love the way the sourdough starter gives this quick bread an extra layer of flavor, while the fresh blueberries and tangy lemon glaze elevate the sweetness to a whole new level.

I promise you’ll feel accomplished when you pull a golden loaf out of the oven, and the aroma filling your kitchen will have everyone’s mouths watering. So, why not try it? I know you’ll be thrilled with the results, and it’s guaranteed to become a staple in your baking rotation. Happy baking!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well! Just be sure to gently fold them into the dough to avoid turning the bread purple.

2. Can I substitute the lemon with another fruit?

Yes, you can replace the lemon with orange or lime zest for a different citrus flavor.

3. How do I store lemon blueberry sourdough quick bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread in slices.

4. Can I make this bread without a sourdough starter?

While the sourdough starter adds flavor and texture, you can substitute it with regular yeast. However, the flavor may be different.

Image illustrates lemon blueberry sourdough bread.

Lemon Blueberry Sourdough Quick Bread

This lemon blueberry sourdough Quick bread combines the tangy zest of fresh lemon with the sweetness of juicy blueberries, all baked into a fluffy, flavorful sourdough base. Perfect for breakfast or as a light, refreshing snack, this easy-to-follow recipe results in a moist, delicious loaf that’s sure to delight with every bite!

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings 1 loaf

Equipment

1 mixing bowl
1 loaf pan

Ingredients

For the Quick Bread

1 ½ cups (180g) all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tbsp lemon zest (about 2 lemons)
1 cup (240g) sourdough starter, discard or fed
¾ cup (150g) sugar
1 large egg
½ cup (120ml) whole milk or buttermilk
1 tsp vanilla extract
1 cup (150g) fresh blueberries (or frozen, if needed)

For the Lemon Glaze

1 cup (120g) powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract

Instructions

For the Quick Bread

Preheat your oven to 350°F (175°C). Grease a loaf pan (8×4 or 9×5) with butter or cooking spray, or line it with parchment paper for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. Set aside.
Combine the Wet Ingredients: In a large bowl, whisk together the sourdough starter, sugar, egg, milk (or buttermilk), and vanilla extract until smooth.
Add the Dry Ingredients to Wet Ingredients: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a denser texture.
Gently Fold in Blueberries: Gently fold the blueberries into the batter. Be careful not to crush the berries, as you want to preserve their shape. This will give your bread those lovely little bursts of blueberry throughout!
Bake the Quick Bread: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 50–60 minutes, or until a toothpick or cake tester comes out clean when inserted into the center. If the top begins to brown too quickly, loosely cover the bread with aluminum foil and continue baking until done.
Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

For the Lemon Glaze

Prepare the Lemon Glaze (optional): In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract (if using). Drizzle the glaze over the cooled bread, letting it drip down the sides for a pretty finish.
Serve and Enjoy! Slice the bread and serve it fresh! It’s perfect for breakfast, brunch, or a sweet snack. The lemon glaze adds a lovely touch of extra sweetness, but it’s also fantastic without it.