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Easy Lemon Blueberry Sourdough Bread

This easy lemon blueberry sourdough bread is soft, lightly sweet, and bursting with fresh blueberries and bright lemon flavor. It's a perfect way to use sourdough discard for a delicious breakfast or snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 1 cup sourdough discard unfed
  • 1/2 cup sugar
  • 1/4 cup butter melted
  • 2 eggs room temperature
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries fresh or frozen

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together sourdough discard, sugar, melted butter, and eggs until smooth.
  3. Mix in lemon juice and lemon zest.
  4. In another bowl, whisk flour, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the blueberries.
  7. Pour batter into the prepared loaf pan and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toss blueberries with a tablespoon of flour before adding them to the batter to prevent sinking.