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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

The slight tang of sourdough starter perfectly complements the sweetness of blueberries, creating a loaf that's treat with sweet and fresh flavor.
Print Recipe
A sliced Blueberry Sourdough Quick Bread loaf, showing the tender crumb and juicy blueberries, with a lemon glaze topping.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

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)

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.
    A bowl of dry ingredients with a spoon, surrounded by blueberries and sunflowers, indicating the initial step in the Blueberry Sourdough Quick Bread recipe.
  • Mix the wet ingredients.  In another bowl, beat the sugar, oil (or melted butter), and eggs until smooth.
    The process of making Blueberry Sourdough Quick Bread, showing the mixing of wet and dry ingredients in a bowl, with eggs and oil being combined.
  • 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.
    The Blueberry Sourdough Quick Bread batter after mixing, with sourdough starter added, showcasing a thick, ready-to-fold texture.
  • 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.
    The Blueberry Sourdough Quick Bread batter fully mixed with blueberries folded in, creating a marbled effect in the bowl.
  • 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.
    The Blueberry Sourdough Quick Bread batter in the loaf pan before baking, studded with blueberries and ready for the oven.
  • 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.
    Ingredients for the lemon glaze in a bowl with a whisk, including powdered sugar and lemon juice, prepared for drizzling over the bread.
  • 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.
    The freshly baked Blueberry Sourdough Quick Bread loaf on a parchment paper, drizzled with lemon glaze, surrounded by blueberries and a striped towel.

Notes

For the best results, make sure your eggs and sourdough starter are at room temperature before you start mixing. 
Sprinkling a little cinnamon, cardamom, or nutmeg with the dry ingredients can add a nice, subtle spice to your bread.

Nutrition

Calories: 254kcal | Carbohydrates: 57g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 297mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg
Servings: 10 slices
Calories: 254kcal
Author: Katie

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.

A close-up view of the Blueberry Sourdough Quick Bread with lemon glaze, highlighting the texture and the blueberry distribution within the loaf.

I know you’ll love this sourdough blueberry loaf. It’s so easy and yummy.

Quick Bread Tips

  • After you add the dry ingredients, mix until they are just combined. Mixing too much can make your bread dense.
  • Before you mix blueberries into the batter, coat them lightly in flour. This stops them from falling to the bottom of your bread as it bakes, so they’ll be spread out nicely.
  • If your baking pan looks too small or you think the batter might rise too much, only fill it two-thirds of the way. If there’s batter left over, you can bake it in a small dish or muffin pan to avoid making a mess in your oven.
  • Ovens can be different, so watch your bread. If it’s getting too brown on top before it’s done, cover it lightly with foil for the last 10-15 minutes. Stick a toothpick in the middle to see if it’s baked through. If the toothpick has a few crumbs but isn’t gooey, your bread is ready.
  • If you know your oven cooks unevenly, turn the bread pan around halfway through so it bakes evenly. This keeps one side from getting too dark while the other isn’t done yet.
  • Instead of just timing your bread, do the toothpick check to see if it’s baked. Poke it in the middle, and if it comes out clean, your bread is done. This helps since not all ovens are the same.
  • Don’t leave your bread in the pan for more than 5 minutes when it is baked. Move it to a cooling rack so it doesn’t get too moist at the bottom.
  • Substitute blueberries with other fruits like raspberries or blackberries if you want to mix things up. And if you love berry-filled breakfast bread, this Strawberry Breakfast Bread is another must-try recipe that’s just as simple and delicious.

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.

Ingredients for Blueberry Sourdough Quick Bread displayed on a marble countertop, including fresh blueberries, lemons, eggs, sugar, and sourdough starter, with sunflowers in the background

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.

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Troubleshooting and Help

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.

Can I add other flavors or mix-ins to the batter?

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!

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 stored in a cool, dry place.

This bread also freezes well (with or without 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.

Feel free to play around with different fruits or add your twist.

overhead view of the loaf on a parchment paper, drizzled with lemon glaze, surrounded by blueberries and a striped towel
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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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10 Comments

  2. 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?

    Reply

  5. 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?

    Reply

  6. 5 stars
    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!

    Reply

  7. 5 stars
    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!

    Reply

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