Sourdough Blueberry Quick Bread
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.
Blueberry Sourdough Quick Bread
Equipment
- Standard sized loaf pan (8.5 x 4.5 inches)
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- 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)
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Instructions
- 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.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt in a large mixing bowl until well combined.
- Mix the wet ingredients. In another bowl, beat the sugar, oil (or melted butter), and eggs until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
It’s like, except there’s fruit in it, so how it’s officially a breakfast! We love this recipe with or without the glaze and I think you will too.
I know you’ll love this sourdough blueberry loaf. It’s so easy and yummy.
Key Ingredients and Tools
Sourdough starter discard: This recipe uses the discard from your sourdough starter, adding a nice tang to the bread. You do not have to have recently fed it; straight from the fridge is fine.
Fresh blueberries: If fresh ones aren’t available, frozen blueberries are fine, too.
Lemons: You’ll need fresh lemons for both zest and juice.
Vegetable oil: This helps keep the bread moist and tender. You can use melted butter if you prefer.
Milk: If you’re avoiding dairy, almond or oat milk can be used instead. It’s a small amount so won’t be a big deal.
Loaf pan (8.5 x 4.5 inches): The right pan size is key for even baking and to prevent overflow. If your pan is a different size, you’ll need to adjust the baking time.
Boston International Ceramic Nesting Prep Bowls, 3 Sizes, Painterly LemonsArtoid Mode Floral Leaves Hummingbird Royal Blue Porcelain Kitchen Towels Dish Towels, 18×26 Inch Seasonal Butterflies Decoration Hand Towels Set of 2DESIGNED BY CHEFS ~ Premium Lemon Zester Grater With Perfectly Angled Teeth ~ Ideal for Citrus, Parmesan Cheese, Garlic, Vegetables and Fruits (Yellow Lemon Zester)
Troubleshooting and Help
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.
Nope, a good old-fashioned whisk and spatula will do the trick!
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.
Definitely! Add a teaspoon of vanilla extract or a pinch of cinnamon or nutmeg to the batter for a little extra flavor. Chopped nuts, like walnuts or almonds, would also make a great addition if you’re into that.
Let me know if you have any other questions—I’m happy to help!
Feel free to play around with different fruits or add your twist.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
So yummy!
Hey Darlene, thank you so much!
Am I the only one who is asking how much oil and how much egg and sugar to put in. Because those aren’t in the ingredients and it says to put it in later in the directions, but it doesn’t tell you how many eggs how much sugar and how much oil, what am I missing?
Kathy they are all listed in the recipe. you can email me a screenshot of what you’re looking at katie@heartscontentfarmhouse.com so I can see what’s up on your end.
Delicious! I love this recipe ❤️
this was amazing!! big hit with the family! the new favorite quick bread.
this looks heavenly! I have a gluten sensitive person in our family. Do you know if this recipe would work if I cold ferment it overnight?
What a great recipe!!! The bread had a delicious crust and then the inside was so soft and rich. I cut a slice while it was a little warm and slabbed butter on it. Heaven!!! I grew impatient and added the glaze before cooling and it became transparent, oops!
I was looking for a good way to use up my discard and found this recipe. It was very easy to follow and SO delicious! My family ate the whole loaf in 2 days! Highly recommend this recipe!
hi dana! so glad you liked it! 🙂