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Two slices of sourdough lemon blueberry bread on a white plate with fresh blueberries.
Brianna Hughes

Sourdough Discard Lemon Blueberry Bread (A Bright and Easy Lemon Blueberry Quick Bread)

This sourdough discard lemon blueberry bread is soft, bright, and bursting with blueberries. A perfect quick bread for brunch, cozy mornings, or as a thoughtful homemade gift.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

  • 1 cup sourdough discard
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 11/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest and juice of one lemon
  • 1 cup fresh blueberries
For The Lemon Sugar Glaze
  • 1 cup Powdered sugar
  • 2 TBSP Fresh lemon juice
  • 1-2 tsp milk

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease or line a loaf pan.
  2. In a mixing bowl, combine your sourdough discard, sugar, eggs, milk, and lemon juice and zest. Whisk until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet until just combined. Do not overmix; a few lumps are fine.
  5. Toss the blueberries in a teaspoon of flour, then fold them gently into the batter.
  6. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool completely before adding glaze.
Make The Glaze
  1. Place powdered sugar in a bowl.
  2. Add lemon juice and whisk until smooth.
  3. Add milk gradually, whisking until you reach a slightly thick, pourable glaze.
  4. Drizzle over cooled bread and allow it to set for a few minutes.