Sourdough Blueberry Quick Bread

Name: Sourdough Blueberry Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup white sugar; ½ cup vegetable oil ((or substitute with melted butter)); 2 large eggs; 1¾ cups all-purpose flour; 2½ teaspoons baking powder; ¾ teaspoon salt; ¼ cup milk; ¾ cup sourdough starter ((unfed is fine)); 1¾ cups fresh blueberries; Zest of 1 lemon ((optional but highly recommended)); 1 tablespoon lemon juice ((optional)); 1 cup powdered sugar; 2 tablespoons lemon juice; ½ teaspoon lemon zest; 1 tablespoon milk ((adjust as needed for consistency))

Moist, quick bread with fresh, bright berry flavors, topped with a simple glaze. This sourdough blueberry quick bread is a perfect sourdough recipe for using discard starter. Easy to make, freezes beautifully, and perfect for breakfast or snacking.

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sliced blueberry quick bread with glaze on wooden board.

It’s like dessert, except there’s fruit in it, so now it’s officially a breakfast! We love this recipe with or without the glaze, and I think you will too.

Ingredients and Tools You’ll Need

Using fresh blueberries and lemon will make this taste the best, but if you’re in a pinch, frozen berries and bottled juice work fine.

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Equipment

Standard sized loaf pan (8.5 x 4.5 inches)
Large mixing bowl
Whisk
Spatula or wooden spoon
Zester
Wire cooling rack
Non-stick spray or butter

Ingredients

Batter

1 cup white sugar
½ cup vegetable oil (or substitute with melted butter)
2 large eggs
1¾ cups all-purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
¼ cup milk
¾ cup sourdough starter (unfed is fine)
1¾ cups fresh blueberries
Zest of 1 lemon (optional but highly recommended)
1 tablespoon lemon juice (optional)

Glaze

1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon lemon zest
1 tablespoon milk (adjust as needed for consistency)

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Sourdough Blueberry Quick Bread

Step One: Preheat The Oven

Preheat your oven to 350°F (175°C). Then, grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray.

Step Two: Combine The Dry Ingredients

Whisk the flour, baking powder, and salt in a large mixing bowl until well combined.

Step Three: Mix The Wet Ingredients

In another bowl, beat the sugar, oil (or melted butter), and eggs until smooth.

Step Four: Combine Wet And Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Then, stir in the sourdough starter until fully incorporated.

wet and dry ingredients mixed into batter.

Step Five: Fold In The Blueberries And Lemon

Gently fold in the blueberries, lemon zest, and lemon juice (if using). Be careful not to overmix, as this can make the bread tough.

Step Six: Bake The Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even cooking. Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Step Seven: Prepare The Lemon Glaze

While the bread cools, whisk together the powdered sugar, lemon juice, lemon zest, and milk in a small bowl. The glaze should be thick but pourable. If it’s too thick, add more milk; if it’s too thin, add more powdered sugar.

Step Eight: Drizzle The Glaze

Once the bread is fully cooled, drizzle the lemon glaze over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.

Storage Instructions

To store this quick bread, first let it cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2–3 days and can be stored in a cool, dry place.

This bread also freezes well (with or without the glaze). Wrap the cooled loaf in plastic wrap and aluminum foil, or use a freezer-safe bag, and freeze for up to 3 months.

What to Serve with Sourdough Blueberry Quick Bread

Since this is a sweet breakfast, here are some other recipes to balance it out.

Add some protein with this cast iron skillet baked omelet (no flipping required!).
This ham and hash brown casserole is great if you have a lot of people to feed.
If you’re having brunch, start these cheesy crockpot hash browns early.
For a lighter breakfast, make your own keto Greek yogurt.

Questions and Troubleshooting

Can I use whole wheat flour instead of all-purpose?

You can, but remember that the texture will be a bit denser. If you want to try it, I’d recommend using half whole wheat and half all-purpose flour to keep some of the lightness.

Do I need an electric mixer for this recipe?

Nope, a good old-fashioned whisk and spatula will do the trick!

How can I tell when the bread is done baking?

The best way to check is with a toothpick or cake tester. Stick it into the center of the loaf—if it comes out with a few moist crumbs (but no wet batter), it’s ready to come out of the oven. Also, the top should be golden and spring back slightly when touched.

slice of blueberry bread on wooden board.

More Sourdough Breakfasts You’ll Love

Sourdough discard recipes make the best easy breakfasts! Here are some of our favorites:

If you love berry-filled breakfast bread, this strawberry breakfast bread is just as simple and delicious.
The classic banana muffin gets an upgrade in these sourdough banana muffins.
For a delightful twist on a classic, try streusel-topped sourdough blueberry muffins.
Sourdough cinnamon sugar coffee cake is a perfect companion for your morning coffee or a cozy afternoon treat.
Lemon quick bread will cheer you up on a winter afternoon.