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.

One of the best sourdough recipes for spring and summer. Hope you love it ❤️.

A sliced Blueberry Sourdough Quick Bread loaf, showing the tender crumb and juicy blueberries, with a lemon glaze topping.

Blueberry Sourdough Quick Bread with Lemon Glaze

The slight tang of sourdough starter perfectly complements the sweetness of blueberries, creating a loaf that's treat with sweet and fresh flavor.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 10 slices


  • Standard sized loaf pan



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


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon milk may need a bit more or less


  • Prep. Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan.
  • Combine the dry ingredients. In a large mixing bowl, mix together the flour, baking powder, and salt.
    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 in. the wet ingredients. Add the sugar, oil, and egg 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 ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined. Add the sourdough starter.
    The Blueberry Sourdough Quick Bread batter after mixing, with sourdough starter added, showcasing a thick, ready-to-fold texture.
  • Mix in the fruits. Gently fold in the blueberries, lemon zest, and lemon juice into the batter, being careful not to overmix.
    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. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 5 minutes, then turn out onto a wire rack.
    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 is cooling, whisk together powdered sugar, lemon juice, zest, and milk in a small bowl. Adjust the thickness by adding more powdered sugar or milk as needed.
    Ingredients for the lemon glaze in a bowl with a whisk, including powdered sugar and lemon juice, prepared for drizzling over the bread.
  • Finish with the glaze. Once the bread is cooled, drizzle the lemon glaze over the top. Allow the glaze to set 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.


This recipe is versatile. Raspberries, blackberries, or diced strawberries would all be delicious. 
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

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

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

🥣 important tools and ingredients

A few fruits are the only things you’ll. need to add to your grocery list. I bet youu’ve got everything else on hand.

  • Sourdough Starter. A key ingredient, sourdough starter can made at home with flour and water. If unavailable, Greek yogurt can be used as a substitute to mimic the tanginess.
  • Fresh Blueberries. Fresh blueberries add a natural sweetness and juiciness to the bread. Frozen blueberries are fine as an alternative. Your loaf will look a little purple at first but will look fine once it’s baked. 😉.
  • Lemon (Zest and Juice). Lemon extract or bottled lemon juice can be used in a pinch. But fresh lemons are preferable for zest and optimal flavor.
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

If you don’t have fresh lemons you can just leave them out! Make a simple vanilla glaze instead.

  • Loaf Pan. An 8.5 x 4.5-inch loaf pan is ideal for this recipe to ensure the bread bakes evenly and rises correctly.
  • Mixing Bowls. Separate bowls are needed for combining the wet and dry ingredients before mixing them together, which is crucial for even distribution of ingredients.
  • Whisk. A whisk is essential for thoroughly mixing the wet ingredients and the lemon glaze, ensuring a smooth and consistent texture.
  • Sifter. Using a sifter for the flour, baking powder, and salt helps to aerate the dry ingredients, resulting in a lighter and more even crumb in the bread.
  • Spatula. A spatula is needed for gently folding in the blueberries and sourdough starter, which helps to keep the batter airy and prevents crushing the berries.

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Now, let’s move on to some helpful tips and tricks. They’ll ensure your baking experience is as enjoyable and successful as possible.

✨ Tips for the best quick bread

Room Temperature Ingredients. Ensure your eggs and milk are at room temperature before mixing. This helps ingredients blend more easily and evenly. It contributes to a smoother batter and a more consistent bake.

Prevent Blueberry Sinking. To keep the blueberries from sinking to the bottom of the loaf, lightly coat them in flour. Then fold them into the batter. This creates a slight grip. It helps distribute the blueberries evenly throughout the bread..

Oven Positioning. Place your loaf pan in the center of the oven. This position allows for the most even heat distribution. It helps the bread to rise and brown uniformly.

Don’t Overmix. When combining wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to a denser, tougher bread.

Toothpick Test for Doneness. Instead of strictly timing the bake, use the toothpick test. Insert a toothpick into the center of the bread – if it comes out clean, the bread is done. This accounts for any variations in oven temperatures.

Cooling Time is Key. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack. Cooling it completely before applying the glaze prevents the glaze from melting and ensures it sets properly on the bread.

Customize Your Glaze: Adjust the lemon glaze to your liking. If you prefer a thicker glaze, add more powdered sugar; for a thinner, more drizzle-like consistency, add a bit more milk.

Now you’re all set to make a delicious and beautiful loaf.

🥫 Storage and make ahead instructions

Here are some guidelines:

Room Temperature Storage:

  • After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil.
  • You can also store it in an airtight container.
  • Kept this way, the bread will stay fresh for about 2 to 3 days at room temperature.

Freezing Instructions:

  • The bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag.
  • Label the package with the date, as the bread can be frozen for up to 3 months.
  • To thaw, leave it at room temperature for a few hours or overnight.
  • If you plan to freeze the bread, it’s best to add the lemon glaze after thawing rather than before freezing. This ensures the glaze remains fresh and has the right consistency.

Now it will be as delicious as when first baked.

❤️ More sourdough breakfasts you’ll love

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

I hope you feel inspired and excited to try this delightful recipe. With its unique combination of tangy sourdough, juicy blueberries, and zesty lemon glaze, this bread is the perfect treat.

overhead view of the loaf on a parchment paper, drizzled with lemon glaze, surrounded by blueberries and a striped towel
Sourdough Blueberry Quick Bread

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Recipe Rating


  1. 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?

  2. 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!

  3. 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!