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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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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 (8x4 or 9x5) 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.