Lu-Ann Simon January 28, 2026

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Sourdough Blueberry Lemon Quick Bread

Name: Sourdough Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup sourdough starter; 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup blueberries; Zest of 1 lemon; Juice of 1 lemon

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A warm slice of Sourdough Blueberry Lemon Quick Bread, still steaming from the oven, fills the kitchen with a bright citrus aroma and a hint of tangy starter that makes each bite sing. This loaf is a cozy companion for slow weekend mornings, impromptu tea gatherings, and simple desserts, because its tender crumb and jewel-like blueberries feel both homey and a little celebratory. If you enjoy exploring how sourdough can lift both sweet and savory bakes, check out this collection on cheesy breads and savory loaves for more ideas.

Why This Sourdough Blueberry Lemon Quick Bread Works

This quick bread strikes a lovely balance between the natural tang of active sourdough starter and the bright, clean pop of lemon. Sourdough keeps the crumb moist and gives a subtle fermented depth that makes the flavors more complex than a standard quick bread, while the lemon zest and juice wake up the blueberries and cut through sweetness for a refreshing finish.

What makes it especially appealing is how flexible it is, it bakes up in under an hour, and it feels both rustic and refined. The loaf is forgiving enough for a novice baker, while the flavor profile rewards small attentions like fresh lemon zest and gently folding in the berries.

Why you will likely reach for this recipe again

Easy to make with pantry-friendly staples
Bright, balanced flavors that feel both indulgent and wholesome
Keeps well and travels nicely for snacks or picnic fare

What You’ll Need

The ingredient list here is straightforward, each component playing a clear role, from structure and lift to moisture and brightness. If your sourdough starter is very young, the tang will be milder, and you can compensate with a touch more lemon zest for brightness.

1 cup sourdough starter
1 cup all-purpose flour
1/2 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
Zest of 1 lemon
Juice of 1 lemon

Notes, briefly: Use fresh blueberries when you can for the best texture, but frozen work fine if you toss them in a little flour before folding to prevent sinking. If you prefer a lighter mouthfeel, substitute low-fat milk, though whole milk gives a richer crumb.

Method

Preheat your oven to 350°F (175°C) and grease a loaf pan. The warm oven will create a gentle rise, and a well-greased pan helps the crust pull away cleanly as the loaf cools.
In a mixing bowl, combine the sourdough starter, sugar, and oil. Stir until the sugar begins to dissolve and the mixture looks smooth with streaks of glossy oil, the batter will smell faintly tangy and sweet.
Add the milk, egg, and vanilla extract to the mixture, and stir until combined. The batter should feel loose and silky, and the egg adds structure that helps the loaf hold its lift.
In another bowl, whisk together the flour, baking soda, and salt. This dry mix distributes the rising agent evenly so your loaf rises consistently, and the scent of the dry flour is pleasantly neutral, ready to meet the tangy wet mix.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, stop when you no longer see streaks of flour, the batter should be thick but pourable with visible ribbons.
Gently fold in the blueberries, lemon zest, and lemon juice. Fold with care so you preserve berry shape, you want pockets of juicy color, and the citrus will perfume the batter with a bright floral note.
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release any large air bubbles, the surface will look glossy and flecked with lemon.
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The crust should be golden and slightly crackled, and the kitchen will fill with a warm, citrusy fragrance as it bakes.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Ten minutes lets the loaf settle, so slices cut a bit later hold their shape, and the crumb sets to a tender, moist texture.

Prep ~ 15 minutes, Cook ~ 50 to 60 minutes, Total ~ 65 to 75 minutes, Servings ~ 10 slices, Kcal ~ 220 per slice (estimate).

Make-Ahead and Prep Tips

You can streamline your baking day with a few simple make-ahead moves. Mix the dry ingredients into a sealed container and keep them in the fridge for up to 24 hours, dust the blueberries with a little flour and store them separately to prevent staining, and prepare the wet mixture the night before, covered in the refrigerator, then fold in dry ingredients and berries just before baking.

If you are hosting, you can bake the loaf a day ahead, let it cool completely, wrap it in plastic, and leave it at room temperature. On the day you serve, slice and warm gently, this lets flavors meld and the lemon and sourdough notes deepen overnight without drying the crumb.

Storing and Reheating

Store the bread at room temperature in an airtight container or wrapped tightly in plastic wrap, it will stay fresh for 2 to 3 days. For longer storage, slice the loaf and freeze slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

To reheat, thaw slices at room temperature or pop them into a toaster oven for a few minutes until just warmed through, avoid high heat which can dry the crumb. A good freshness cue is a moist, springy crumb when you press lightly, if slices feel dry, a brief steam or a smear of butter will revive them nicely.

Perfect Pairings

A smear of soft cream cheese and a sliver of extra lemon zest
A dollop of yogurt and a drizzle of honey for breakfast
Sliced alongside fresh fruit and a handful of toasted nuts
Butter and a lightly toasted slice of the loaf for a simple treat
Pair with warm tea or a mellow coffee for a cozy afternoon
Serve with chocolate chip toffee shortbread cookies for an indulgent coffee break spread

Make It Your Own

Blueberry mix: Substitute half the blueberries with chopped strawberries or raspberries, keeping the bright fruit contrast but changing the flavor profile.
Citrus swap: Use orange zest and a splash of orange juice instead of lemon for a sweeter, less tangy loaf.
Crunch topping: Scatter a mix of raw sugar and sliced almonds on top before baking for a sparkling, crunchy crust.
Whole grain twist: Replace up to half the all-purpose flour with whole wheat flour, expect a denser crumb and a nuttier flavor, you may want to add an extra tablespoon of milk if the batter feels stiff.
Vanilla variation: Stir in a teaspoon of almond extract in place of half the vanilla for a warm, marzipan-like note.
Streusel finish: Make a simple streusel from oats, brown sugar, and butter, sprinkle on top for a crumbly, café style loaf.
Lighter option: Swap vegetable oil for applesauce using the same measurement for a lighter mouthfeel, the crumb will be slightly more tender and less rich.

Pro Tips for Best Results

Oven temperature accuracy matters, use an oven thermometer to ensure 350°F, ovens often run hot or cold.
Measure flour by spooning it into the cup and leveling, avoid packing which can make the loaf heavy.
Let the loaf cool before slicing, cutting too soon will pull the crumb apart, wait at least 30 minutes for cleaner slices.
Gently fold the berries in at the end to avoid turning the batter purple and preventing berry breakage.
Test for doneness with a toothpick near the center and look for a moist crumb, a fully dry pick suggests overbaking.
If you want a glossy top, brush the warm loaf with a thin lemon syrup right after baking for a shiny, fragrant finish.

Sourdough Blueberry Lemon Quick Bread FAQs

What if my sourdough starter is very bubbly and active?
If your starter is lively and bubbly, the bread will have a pronounced tang and potentially a slightly faster oven response. That is usually a good thing, but if you are sensitive to sour flavors, shorten the resting time of the wet mix before baking.

Can I use frozen blueberries, and do I need to thaw them?
Yes, frozen blueberries work fine. Keep them frozen until you are ready to fold them in, and toss them in a little flour first to minimize color bleeding and prevent them from sinking to the bottom of the loaf.

Why does my quick bread sink in the middle sometimes?
Sinking often comes from underbaking, overmixing, or too much leavening. Make sure you mix until just combined, bake at the correct temperature, and measure baking soda and flour accurately. A reliably calibrated oven helps prevent this problem.

How do I know when the loaf is done without a toothpick?
The loaf should be golden on top, spring back gently when pressed, and start to pull away from the sides of the pan. You can also check the internal temperature with a thermometer, it should read about 205°F when fully baked.

Can I make this without eggs for an allergy?
You can try an egg substitute like a flax egg, mix one tablespoon ground flaxseed with three tablespoons water and let it sit, but expect a slightly denser crumb and less lift. You may need to adjust liquid ratios a bit, so monitor batter consistency.

How can I make the lemon flavor more pronounced?
Use the zest and the fresh juice of one lemon, and consider adding an extra half teaspoon of zest if you want a brighter citrus note. Finishing the warm loaf with a thin lemon glaze will also amplify the citrus punch.

Final Thoughts

Sourdough Blueberry Lemon Quick Bread feels at once effortless and special, a loaf you can pull together on a weekday morning and feel proud to share on the weekend. Its bright lemon, burst of blueberries, and whisper of tang from the starter make every slice memorable, and with a few simple make-ahead strategies you can have a warm slice nearly any day. Give this recipe a try soon, and enjoy the way simple ingredients come together into something comforting and bright.

Sourdough Blueberry Lemon Quick Bread

Author: anastasia-rice
Total Time: 75
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A cozy and refreshing quick bread made with sourdough, blueberries, and lemon, perfect for any occasion.

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a mixing bowl, combine the sourdough starter, sugar, and oil. Stir until smooth.
Add the milk, egg, and vanilla extract to the mixture and stir until combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries, lemon zest, and lemon juice.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.