Delicious Sourdough Blueberry Lemon Quick Bread Recipe

Sourdough Blueberry Lemon Quick Bread is what I make when I want something bright and cozy but I do not want to babysit a complicated recipe all day. Maybe you have blueberries hanging out in the fridge, a lemon that needs to be used, and a sourdough starter that is begging for attention.

This loaf hits that sweet spot between bakery treat and practical homemade bread. It smells like citrus while it bakes, and the blueberries get jammy in the best way. If your mornings are hectic, this is the kind of slice you can grab and feel instantly more put together.

Ingredients (Sourdough Starter, Blueberries, Lemon Zest & Juice)

This is one of those recipes where the ingredient list is simple, but each part matters. The starter brings that gentle tang, the lemon wakes everything up, and the blueberries make it feel like a real treat.

• Active sourdough starter: bubbly and recently fed (you want it lively)
• All purpose flour or bread flour: either works, bread flour gives a bit more chew
• Milk or buttermilk: keeps it tender
• Eggs: for structure and a soft crumb
• Sugar: just enough to balance the lemon and tang
• Butter or neutral oil: butter tastes richer, oil stays moist longer
• Lemon zest: do not skip this, it is where most of the lemon flavor lives
• Lemon juice: fresh is best, and it brightens the whole loaf
• Blueberries: fresh or frozen (no need to thaw frozen)
• Salt: makes everything taste more like itself

Tip from my own kitchen: if your blueberries are super juicy, toss them with a spoonful of flour before adding. It helps prevent a purple streak situation. Not that purple bread is a tragedy, but you know what I mean.

Tools You’ll Need (Dutch Oven, Banneton, Lame)

You can absolutely make this work with basic tools, but since we are going for that gorgeous sourdough style rise, these help a lot.

Here is what I reach for:

• Dutch oven: gives you a steamy environment so the loaf pops up nicely
• Banneton: helps the dough keep its shape while proofing
• Lame: for scoring so the bread expands where you want it to

No banneton? A bowl lined with a floured towel works. No lame? A sharp razor blade or very sharp knife can do it. The point is control, not fancy gear.

Also, if you are on a sourdough kick lately, you might like my favorite cozy weekend breakfast idea, sourdough french toast. It is a good way to use slices that are a day or two old.

Step-by-Step: Mixing, Folds & Adding Blueberries

My simple mixing rhythm

I keep this process pretty relaxed, because the dough does a lot of the work if you give it time. For Sourdough Blueberry Lemon Quick Bread, I like to mix it in the afternoon so it can ferment and chill overnight.

Basic flow:

1) Mix your starter, milk, eggs, sugar, melted butter, lemon zest, lemon juice, and salt in a big bowl.

2) Add flour and mix until no dry bits remain. It will look shaggy and slightly sticky.

3) Rest 20 to 30 minutes. This little pause makes the dough easier to handle.

4) Do a set of gentle folds. I usually do 3 sets of folds total, spaced about 20 to 30 minutes apart.

5) Add blueberries after the first fold or second fold. I like waiting so the dough has a little strength first. Sprinkle them on top, then fold the dough over itself to trap them inside.

Important: be gentle with the blueberries. If you smash them all, the dough can turn wet and streaky, and the loaf may bake up gummy.

If you are also keeping a discard jar in the fridge, you might love these sourdough banana muffins in 30 minutes for a faster weekday treat.

Bulk Fermentation & Dough Cues

Bulk fermentation is the long rest after mixing and folding. This is where the dough builds flavor and gets airy. Because kitchens vary so much, I go by what the dough looks like, not just the clock.

What I look for:

Volume: about 50 percent bigger, not necessarily doubled.

Texture: it feels lighter and smoother, less sticky than when you started.

Bubbles: you will see little bubbles along the sides and bottom of the bowl.

Jiggle: the dough should look a bit puffy and wobbly when you shake the bowl.

In a warm kitchen, bulk might be 4 to 6 hours. In a cooler kitchen, it can take longer. If you rush this part, Sourdough Blueberry Lemon Quick Bread can end up dense, even if you bake it perfectly.

Shaping, Proofing & Cold Retard Tips

Once bulk is done, you shape. I do a simple shape: gently stretch the dough into a rough rectangle, fold it in, then roll it into a tight round. You want surface tension, but you do not want to pop every bubble.

Then it is proofing time:

Option A, room temp proof: let it sit until it passes the poke test (a gentle poke springs back slowly).

Option B, cold retard: put it in the fridge overnight. This is my favorite because it helps flavor and makes scoring easier.

Cold retard tip: cover it well so it does not dry out. A dry skin can tear weirdly in the oven and mess with your rise.

For another bread situation that is totally different but still worth your time, check out sourdough garlic bread recipe. It is my go to when pasta night needs a side.

Scoring & Baking for Best Oven Spring

Preheat your oven with the Dutch oven inside. Give it enough time to get ripping hot. A hot pot is a big part of that dramatic oven spring.

When you are ready:

1) Tip the dough onto parchment.

2) Score with a confident cut. One clean line is usually enough. If your loaf has lots of blueberries near the surface, aim your score where there are fewer berries so you do not drag them through the dough.

3) Bake covered first, then uncovered to brown.

General timing that works for me: 20 minutes covered, then 20 to 25 minutes uncovered. Every oven is a little different, so trust color and internal doneness. If you have a thermometer, aim for about 205 to 210 F in the center.

Hard truth: let it cool before slicing. I know, it is torture. But warm sourdough can look gummy even when it is fully baked.

Flavor Variations (Lemon Curd, White Chocolate, Poppy Seeds)

Once you make Sourdough Blueberry Lemon Quick Bread the classic way, you will probably start daydreaming about fun add ins. Here are a few I have actually tried and loved.

Lemon curd swirl: dollop a few spoonfuls on the dough during shaping and fold it in. Do not overdo it or it can leak.

White chocolate: a small handful of chips makes it feel like a bakery loaf. White chocolate plus lemon is a real thing.

Poppy seeds: add a tablespoon or two to the dough for that lemon poppy vibe.

If you are planning a brunch with a lemon theme, I also like serving something savory nearby, like lemon garlic shrimp and asparagus for a bright, fresh plate.

Sourdough Discard Version (Quick Option)

Sometimes you want the flavor but not the long fermentation schedule. You can still make a discard version that bakes up like a quick bread.

How I do it:

Use sourdough discard for flavor, then add baking powder (and a tiny pinch of baking soda if you have lots of lemon juice) for lift. Mix like a normal quick bread batter, fold in blueberries, pour into a loaf pan, and bake until a toothpick comes out mostly clean.

This version is softer and more cake like. It is still lemony and delicious, just less chewy and less tangy than the long fermented loaf.

Serving Ideas for Breakfast & Brunch

My favorite way to eat this is plain, standing at the counter, still a little warm. But if you want to make it feel special, here are easy options.

• Spread with salted butter and a tiny drizzle of honey
• Top with Greek yogurt and extra lemon zest
• Serve with a spoonful of blueberry jam
• Toast slices lightly and add cream cheese
• Turn it into a simple brunch board with fruit and eggs

If you are doing brunch and want an easy extra bread on the side, this 2 ingredient cottage cheese flatbread is surprisingly handy for savory spreads.

Storage, Freezing & Make-Ahead Tips

This bread keeps well, but blueberries can add moisture, so storage matters.

Room temp: wrap it and keep it for 2 to 3 days. I like a bread bag or foil.

Fridge: I do this only if my kitchen is very warm. Rewarm slices in the toaster so they do not taste cold and stiff.

Freezer: slice first, then freeze with parchment between slices. You can toast from frozen, which feels like a life upgrade on busy mornings.

Make ahead: if you do the cold retard overnight, you can bake it in the morning and your whole place smells like a tiny bakery. That is never a bad thing.

Troubleshooting Dense or Gummy Sourdough

If your loaf is not quite right, you are not alone. Sourdough is a little moody, especially with fruit in the mix.

Dense loaf usually means one of these:

Starter was weak or too young, bulk fermentation was cut short, or the kitchen was cold and the dough just needed more time.

Gummy center is often from:

Too many crushed blueberries adding moisture, underbaking, slicing too early, or dough that overproofed and collapsed a bit.

Fixes that actually help:

Use an active starter, watch the dough not the clock, flour the berries lightly, bake until fully done, and cool completely before slicing. Also, do not be afraid to lower the temp a little and bake a bit longer if the crust browns fast.

Seasonal & Holiday Baking Ideas (Spring, Easter, Summer)

This loaf fits spring and summer so naturally, but it can totally be a holiday thing too. For Easter, I like to add poppy seeds and make a simple lemon glaze. In summer, I swap in wild blueberries when I can find them, and I serve slices with fresh berries on the side.

For gifting, bake it in a smaller loaf pan so it feels like a sweet little present. Wrap it once it is fully cooled and add a note that says it is lemon blueberry sourdough. People get excited about that combo.

Common Questions

Can I use frozen blueberries?
Yes. Use them straight from the freezer and fold them in gently. Tossing them with a little flour helps.

Do I have to use a Dutch oven?
No, but it helps with rise. If you skip it, bake in a loaf pan or on a stone and add steam with a small pan of hot water in the oven.

Why did my blueberries sink?
The dough may have been too loose, or the berries were very heavy and wet. Toss them in flour and add them after the dough has had a fold or two to strengthen.

How do I make it more lemony?
Add more zest, not just more juice. Zest gives stronger lemon flavor without thinning the dough.

Can I make Sourdough Blueberry Lemon Quick Bread less sweet?
Absolutely. Reduce sugar slightly, but keep a little for balance since lemon and sourdough tang can taste sharper without it.

A sweet loaf worth the little wait

If you make Sourdough Blueberry Lemon Quick Bread once, it tends to become a repeat bake because it feels special without being fussy. Keep your starter active, be patient during bulk fermentation, and treat the blueberries gently. If you want another take on this vibe, the Easy Sourdough Blueberry Bread – Farmhouse on Boone post is a great read too. Now go grab that lemon, use up those berries, and let your kitchen smell amazing for the next hour or two.

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