Sourdough Blueberry Lemon Quick Bread

why make this recipe

This quick bread is fast, tasty, and bright with lemon. It uses sourdough starter for good flavor and a soft crumb. Blueberries add sweet bursts. You can make it for breakfast, a snack, or a small dessert.

introduction

This Sourdough Blueberry Lemon Quick Bread is simple and forgiving. It uses everyday ingredients and a bit of starter to lift the loaf. If you want more sourdough ideas, try a delicious sourdough bread recipe to bake alongside this quick bread.

how to make Sourdough Blueberry Lemon Quick Bread

Mix the wet ingredients first, then add the dry mix. Stir until just combined. Fold in the berries last so they do not break. Bake until a toothpick comes out clean. Let the loaf cool a bit before slicing.

Ingredients :

• 1 cup sourdough starter
• 1 cup blueberries (fresh or frozen)
• 1 lemon (zest and juice)
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions :

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the sourdough starter, sugar, vegetable oil, lemon zest, lemon juice, and eggs. Mix well.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Sourdough Blueberry Lemon Quick Bread

Slice the bread and serve warm or at room temperature. Spread a little butter or cream cheese if you like. It pairs well with tea or coffee.

how to store Sourdough Blueberry Lemon Quick Bread

Wrap the cooled loaf in plastic wrap or place in an airtight container. Keep at room temperature for 2 days. Refrigerate for up to 5 days. To freeze, wrap tightly and store up to 2 months; thaw before serving.

tips to make Sourdough Blueberry Lemon Quick Bread

• Measure flour by spooning it into the cup and leveling it.
• Do not overmix the batter; that keeps the bread tender.
• If using frozen berries, fold them in frozen to limit color bleed.
• Check with a toothpick at 45 minutes to avoid overbaking.
• Let the loaf cool slightly before slicing to keep slices neat.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans for crunch.
• Make a simple lemon glaze with powdered sugar and lemon juice to drizzle on top.
• Swap blueberries for raspberries or chopped strawberries.

FAQs

Q: Can I use sourdough discard instead of active starter?
A: Yes. Discard works fine. You do not need it to be fully active.

Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold gently to avoid turning the batter purple.

Q: My bread is raw in the middle. What went wrong?
A: Try baking a bit longer and test again. Oven temps vary, so use a toothpick to check doneness.

Q: Can I reduce the sugar?
A: You can cut sugar a little, but the texture and browning may change.

Q: Can I make muffins with this batter?
A: Yes. Bake at 350°F for about 18-22 minutes for muffins.

Sourdough Blueberry Lemon Quick Bread

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A fast and tasty quick bread made with sourdough starter, brightened with lemon and packed with sweet blueberries.

---

Ingredients

Scale 1x2x3x

• 1 cup sourdough starter
• 1 cup blueberries (fresh or frozen)
• 1 lemon (zest and juice)
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the sourdough starter, sugar, vegetable oil, lemon zest, lemon juice, and eggs. Mix well.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

---

Notes

Slice the bread and serve warm or at room temperature. Spread a little butter or cream cheese if you like. If using frozen berries, fold them in frozen to limit color bleed.

---

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 8g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg