This Sourdough Blueberry Lemon Quick Bread comes together in about 50 minutes and is baked in a single loaf pan for a easy treat that your family will love! Switch up the blueberries for whatever’s in season or use it as a ‘clean out the fridge’ recipe to get rid of odds and ends. This bread is perfect for breakfast, snacks, or even dessert during those busy weeknights!
Ingredients
- 1 cup Sourdough Starter (discard or active)
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1/2 cup Milk
- 1/4 cup Vegetable Oil
- 1 large Egg
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Lemon Zest
- 1 cup Fresh Blueberries
- 1 tablespoon Lemon Juice
How to Make Sourdough Blueberry Lemon Quick Bread
Preheat the oven to 350°F (175°C) and grease a bread loaf pan. (You’ll want to ensure it slides right out after baking!).
In a large mixing bowl, combine the sourdough starter, milk, sugar, vegetable oil, egg, and lemon juice. Mix until well combined, this should take just a minute or two!
In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. The whisking is crucial here; we want to achieve a nice, even distribution of the dry ingredients.
Gradually add the dry mixture to the wet mixture, stirring until just combined. (Watch out for over-mixing, too much will make the bread tough!). Honestly, you want it to be a bit lumpy; that’s perfect!
Gently fold in the blueberries. I recommend using a spatula for this step. You want to keep those blueberries intact!
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ah, that smell? It’s like walking into a cozy bakery, yum!
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This is important, so the bread doesn’t get soggy on the bottom!
This is my go-to recipe when I want to whip up something comforting and sweet without fuss. There’s just something about the combination of tangy, fluffy sourdough, vibrant blueberries, and zesty lemon that makes it a family favorite. I’m a real sucker for recipes that deliver big flavor with little effort, and trust me, your family will think you’ve spent all day baking. And the best part is, you can customize it to fit what you have on hand!
If you loved this Sourdough Blueberry Lemon Quick Bread, be sure to check out my Sourdough English Muffins, my Sourdough Raspberry Lemon Rolls, or my Glazed Sourdough Donuts!
Why This Recipe Works
Quick & Easy
This Sourdough Blueberry Lemon Quick Bread comes together all in one bowl (well, two technically), making it super simple and incredibly straightforward! It’s a fantastic option for busy weeknights or when you need a last-minute treat, it just comes together in under an hour!
Crowd-Pleaser
With its delightful balance of sweet blueberries and bright lemon, this quick bread is a crowd-pleaser that the whole family will love. Serve it warm with butter, or have it as an after-school snack, trust me, the kids will be begging for more.
Customizable
You can use whatever ingredients you have on hand! Want to switch out the blueberries for chocolate chips? Go for it! Feeling adventurous? Throw in some chopped walnuts or pecans for extra crunch! The sky’s the limit!
Make-Ahead Friendly
This bread is perfect for meal prep. You can make it ahead and store it for quick breakfasts or snacks throughout the week. Just pop it in an airtight container, and voilà! You’re all set.
Budget-Friendly
Using simple, everyday ingredients that you likely already have at home, this recipe won’t break the bank. Sourdough discard is particularly handy if you’re already into baking bread, plus it’s a fantastic way to minimize waste!
Serving Suggestions
This Sourdough Blueberry Lemon Quick Bread is fabulous on its own, but here are a few ideas to serve it up nicely:
- Toast it: A quick run under the toaster and slather it with butter or cream cheese.
- Pair with tea or coffee: Enjoy a slice in the afternoon as a delightful pick-me-up with your favorite brew!
- Fresh fruits: Combine it with some fresh berries or citrus slices to brighten up your plate.
- Sharing is caring: Wrap this bread up and give it to a neighbor or a friend, everyone loves homemade goodies!
Storage and Reheating
- How long does it keep? This bread lasts about 3-4 days at room temperature in an airtight container.
- Reheating: To reheat, pop a slice in the toaster or microwave it for 10-15 seconds until warmed through.
- Freezer friendly? Yes! You can freeze this bread for up to 3 months. Just slice it first, wrap it tightly in plastic, and store it in a freezer-safe bag. Thaw it in the fridge overnight or at room temperature!
And there you have it! This Sourdough Blueberry Lemon Quick Bread is a treat that brings a little sunshine into any day, and you’ll be amazed at how easy it is to whip up! So, whether you’re enjoying it at breakfast or as a cozy evening snack, it’s a recipe that you’ll want to make again and again. Happy baking! Follow us on Pinterest for daily meal inspiration!
Sourdough Blueberry Lemon Quick Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the sourdough starter, milk, sugar, vegetable oil, egg, and lemon juice. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the blueberries using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.