Easy Sourdough Blueberry Bread

This sourdough blueberry bread is the perfect combination of sweet blueberries and sour lemon flavor. Topped with a butter and sugar crumble and made with sourdough discard, it’s an easy and quick recipe to whip up for brunch or as a mid afternoon sweet treat. 

Fresh fruit season is upon us. With spring officially here, it won’t be long before we are picking strawberries, blueberries, and eventually peaches. Is your mouth watering yet? I know mine is! 

Although we are not harvesting anything here in the midwest yet, I am already experimenting with recipes that include all the fresh produce.

Although I love to bake during the cold months to keep the kitchen nice and warm and enjoy comforting freshly baked creations, there’s just nothing like cooking and baking with items straight from my garden or the local orchard. 

I thought I’d start with blueberries since blueberry season is already in full swing in some warmer climates. 

Unlike my Sourdough Blueberry Muffins recipe, which has hints of warm cinnamon, this quick bread is bright and citrusy with bursts of lemon mixed in with juicy blueberries. I added a crumble topping because, well, why not? 

Although I love making quick breads in loaf pans, this could also be turned into muffins for a weekend morning treat or after dinner dessert. Seeing how this has become a family favorite already, I have no doubt I’ll be making this in muffin form in the near future.  

No matter how you enjoy this recipe, it’s the perfect way to welcome in the spring and summer months. 

What is a Quick Bread?

A quick bread is any type of bread that does not rely on yeast to rise, whether that is commercial yeast or wild yeast like sourdough. Instead, baking powder or baking soda are typically used to give these loaves their oven spring. 

Quick breads do not need to be kneaded or proof, hence why they are called “quick.” This bread can easily be made in a couple of hours. 

Although the wild yeast from sourdough is not required for quick bread, using discard or even active sourdough starter gives the bread a more robust flavor that you expect from sourdough baking. 

Why You’ll Love This Recipe

Great way to use up discard – ​If you find yourself with a lot of extra discard on your hands, this is a perfect recipe to use it up.

Simple and quick recipe – Like most quick breads, this is really easy to make and doesn’t take long at all from start to finish. 

Perfect spring and summer treat – Between the blueberry goodness and bright lemon, you can’t deny this bread tastes like spring and summer. 

​This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tips

• I prefer to use fresh blueberries. If you use frozen blueberries, theres no need to thaw them first. Just remember frozen berries will make your batter purple.
• Sprinkle a little flour into the blueberries to help prevent them from sinking to the bottom of the loaf.
• The time it takes for your loaf to bake will vary based on your oven. I recommend to start checking it at the 50 minute mark by seeing if a toothpick comes out clean. 
• Active starter or discard will work for this recipe. Learn how to make your own sourdough starter here.

Tools You May Need

Large Bowl

Medium Bowl

Whisk

Wooden Spoon

Loaf Pan

Ingredients

For the bread:

Cane sugar

Lemon – You’ll need the juice and zest for this recipe. If possible, I recommend using organic lemons. 

Butter – I use unsalted so I control the amount of salt. Salted works fine, too, but you may want to add a little less additional salt. Melt your butter and allow to cool before mixing. 

Eggs

Avocado oil – You could also use olive oil or coconut oil. 

Vanilla extract – I use homemade vanilla. Learn how to make your own here. 

Milk

Sourdough discard

All purpose flour

Salt

Baking powder

Blueberries – I used fresh blueberries, but you can use frozen, too. Keep in mind, though, using frozen berries will likely turn your batter purple. It’s just cosmetic, though. They’ll be delicious! 

For the crumble

Butter

Cane sugar

All purpose flour

Salt

How to Make Sourdough Blueberry Bread

Preheat the oven to 350 degrees Fahrenheit and generously grease and line a loaf pan with a piece of parchment paper.

In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute.

Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.

Using a wooden spoon, stir in the sourdough discard until combined.

In a separate bowl, whisk together the dry ingredients – flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.

In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.

Pour the batter into the prepared loaf pan.

Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the batter evenly.

Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.

Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.

How to Enjoy Sourdough Blueberry Bread

Sourdough blueberry bread makes a great sweet addition to any brunch spread. Include it with a Ham And Cheese Frittata or Sourdough Breakfast Strata. 

A slice can be served for breakfast, as a snack, or as a dessert. It goes great with a cold glass of milk or hot cup of coffee, too. 

FAQ

More Sourdough Quick Bread Recipes

• Sourdough Banana Bread
• Sourdough Lemon Poppy Seed Muffins
• Sourdough Chocolate Zucchini Muffins 
• Easy Pawpaw Bread Recipe
• Sourdough Zuchinni Bread

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

Sharing is caring!