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Learn how to make the best lemon blueberry sourdough bread with a simple lemon sugar glaze! This sourdough quick bread is bursting with berries and lemon flavor for a treat that’s perfect for breakfast or an afternoon snack.
New to baking with sourdough? Check out How to Make Sourdough Starter!
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Sometime last year, I learned that my toddlers love eating frozen berries right out of the freezer.
When someone opens the freezer door, the babies come running for a berry.
I would have never thought to feed them frozen berries. My teeth are way too sensitive for something like that. But this has been perfect for our family because frozen fruit is way cheaper than fresh fruit, and I don’t have to worry about it being in season!
So, because of the frozen berry craze going on in our home, I have a surplus of frozen berries at any given time.
Which means, we’ve been baking sourdough strawberry bread and blueberry muffins on repeat.
Naturally, it was time to kick it up a notch and make lemon blueberry sourdough bread. Why? Because we are on our last leg of winter, folks. It’s cold. It’s windy. But we’re right on the cusp of spring, and I can’t wait any longer.
The good news is that a little squeeze of lemon juice and a sprinkle of lemon zest make baked goods taste like sunshine.
Seriously, it’s like sunshine in a loaf pan.
I like to use frozen wild blueberries for my lemon blueberry sourdough bread, but you can use whatever blueberries you have on hand. Just grab your sourdough starter, berries, and lemon, and you’ll be on your way to an afternoon snack that tastes like springtime. Let me tell you all about it.
Why You’ll Love This Lemon Blueberry Sourdough Bread
- Soft, tender crumb with a rich buttery flavor and texture
- Bright, fresh lemon flavor from real juice and zest for a loaf that tastes like springtime
- Juicy blueberries in every bite
- A simple lemon glaze that adds the perfect sweet-tart finish
- A delicious way to use up sourdough starter or discard
- No long fermentation required
This lemon blueberry sourdough bread is the kind of loaf that feels bakery-worthy but is simple enough to make on a weekday afternoon. We like to eat it alongside eggs and sausage for breakfast, or with a glass of milk for an afternoon snack.
Ingredients You’ll Need for Lemon Bueberry Sourdough Bread
- Sourdough starter – Active or discard both work. Adds subtle depth and digestive benefits.
- Granulated sugar – Sweetens the loaf and balances the lemon.
- Melted butter – Creates a rich, tender crumb and buttery flavor.
- Eggs – Provide structure and stability.
- Vanilla extract – Rounds out the citrus flavor and adds warmth.
- Fresh lemon juice – Adds brightness and slight tang.
- Lemon zest – Brightens the lemon flavor naturally.
- All-purpose flour – Forms the structure of the bread.
- Baking powder – Gives the loaf lift.
- Salt – Enhances overall flavor.
- Blueberries – Fresh or frozen for bursts of sweetness. I like to use frozen wild blueberries, but standard blueberries work great too.
- Powdered sugar – For the smooth lemon glaze.
How to Make Lemon Blueberry Sourdough Bread
Step 1: Preheat the oven. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well.
Step 2: Mix butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer or whisk), mix the melted butter and granulated sugar until smooth and fully combined.
Step 3: Add eggs and vanilla. Mix in the eggs, one at a time, then add the vanilla extract and mix until incorporated.
Step 4: Add sourdough starter and lemon. Stir in the sourdough starter (active or discard), fresh lemon juice, and lemon zest. Mix until smooth.
Step 5: Add dry ingredients. Add the all-purpose flour, baking powder, and salt. Mix just until combined and smooth. Do not overmix.
Step 6: Fold in blueberries. In a small bowl, toss the blueberries with a light coating of flour. Gently fold them into the batter until evenly distributed.
Step 7: Transfer to pan. Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, tent loosely with foil during the last 15 minutes.
Step 9: Prepare the glaze. While the bread is still warm, whisk together fresh lemon juice and powdered sugar until smooth.
Step 10: Glaze and cool. Brush or drizzle the glaze over the warm loaf. Allow the bread to cool completely on a wire rack before slicing.
How to Ferment the Batter of Sourdough Quick Bread (Optional)
If you’d like a deeper sourdough flavor and easier digestibility, you can ferment the batter of your lemon blueberry sourdough bread before baking. After mixing the batter completely (before adding blueberries is best), cover the bowl and let it rest at room temperature for 2–3 hours.
Then:
- Gently fold in the flour-coated blueberries
- Transfer to the loaf pan
- Bake as directed
A Few Important Notes:
- Keep the batter covered so it doesn’t dry out.
- If your kitchen is very warm (above 80°F), reduce fermentation time slightly.
- Because this recipe uses baking powder, you do not need to worry about losing rise during the rest period.
- The batter may thicken slightly as it sits, and that’s ok.
Tips for the Perfect Lemon Blueberry Sourdough Bread
- Toss the blueberries in flour before folding them into the batter to prevent sinking.
- Do not overmix once the flour is added to the batter to keep the crumb soft.
- Use fresh lemon juice and zest for the brightest flavor.
- If the top browns too quickly, tent the pan loosely with foil during the final 15 minutes.
- Let the bread cool completely before slicing for clean cuts.
- For extra lemon flavor, poke small holes in the warm loaf before glazing so it soaks in slightly.
Variations to Try
- Use frozen blueberries – Add straight from the freezer (do not thaw).
- Make muffins – Divide into lined muffin tins and bake 18–25 minutes.
- Add a streusel topping of flour, butter, and sugar instead of glaze for a crumb-style finish.
- Lemon poppy seed twist – Add 1 tablespoon poppy seeds to the batter.
- Orange blueberry version – Replace lemon juice and zest with orange.
Storage & Freezing
- Store covered at room temperature for up to 3 days.
- Refrigerate up to 5 days for extended freshness.
- Freeze slices individually wrapped for up to 2 months.
- Thaw at room temperature or warm gently before serving.
FAQs for Lemon Blueberry Sourdough Bread
Can I use sourdough discard in blueberry Lemon sourdough bread?
Yes. Both active starter and discard work well in this recipe. Since baking powder provides the rise, the starter is mainly for flavor and texture.
Can I use frozen blueberries?
Absolutely! Use them straight from frozen and toss them in flour before adding to the batter. This helps prevent color bleeding and sinking.
Why did my blueberries sink to the bottom?
Blueberries sink when the batter is too thin, or they aren’t coated in flour. Tossing them lightly in flour helps suspend them evenly.
Can I skip the glaze?
Absolutely. The lemon blueberry sourdough bread is delicious on its own, but the glaze adds an extra layer of brightness and sweetness.
Can I long Ferment the batter?
Yes, you can refrigerate the batter up to 8 hours. Let it come closer to room temperature before baking.
Don’t Throw Away Your Sourdough Discard!
Every time you feed your starter, you’ll have extra discard left over. Instead of tossing it, use it in pancakes, cookies, muffins, crackers, biscuits, and more.
See all my sourdough discard recipes here!
Lemon Blueberry Sourdough Bread
Ingredients
- 100 grams sugar (1/2 cup)
- 8 tbs melted butter (or coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1-2 tbs lemon juice (see note 1)
- 1 tbs lemon zest
- 250 grams sourdough starter or discard (1 cup)
- 220 grams all-purpose flour (1 3/4 cup)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 200 grams blueberries (fresh or frozen, about 1 1/2 cups)
- 2 tbs all-purpose flour (for coating the blueberries)
For the glaze (optional)
- 1 tbs lemon juice
- 1 tbs powdered sugar
Instructions
- Preheat the oven. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Cream butter and sugar. In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer or whisk), mix the melted butter and sugar until smooth and combined.
- Add eggs and vanilla. Mix in the eggs and vanilla extract until fully incorporated.
- Add sourdough and lemon. Stir in the sourdough starter, lemon juice, and lemon zest until smooth.
- Add dry ingredients. Add the flour, baking powder, and salt. Mix just until smooth and no dry streaks remain. Do not overmix.
- Prepare blueberries. Toss the blueberries with a small amount of flour until lightly coated. This helps prevent sinking.
- Fold in blueberries. Gently fold the coated blueberries into the batter.
- Transfer to pan. Pour the batter into the prepared loaf pan and smooth the top.
- Bake. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Glaze. While the bread is still warm, whisk together powdered sugar and lemon juice to form a smooth glaze. Brush or spoon over the top of the loaf.
- Cool. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- If you want a subtle lemon flavor, start with 1 tablespoon of lemon juice. For a brighter lemon flavor, use 2 tablespoons.
- If you’d like a deeper sourdough flavor and easier digestibility, you can ferment the batter of your lemon blueberry sourdough bread before baking. After mixing the batter completely (before adding blueberries is best), cover the bowl and let it rest at room temperature for 2–3 hours. Then, gently fold in the floured blueberries and bake as directed.
Blueberry Bread didn’t Turn Out Quite Right? Check Out:
Why is My Sourdough Not Rising?
Why is My Sourdough Bread Gummy? (And how to Fix it)
Why is My Sourdough Starter Not Rising?
Why is My Sourdough So Sticky? (And How to Fix it!)
You’re Going to Love this Lemon Blueberry Sourdough Bread
This lemon blueberry sourdough quick bread is so simple and delicious, it will be easy to add to your weekly baking rhythm. Make it at the beginning of the week and keep it handy for quick breakfasts and afternoon snacks. Let the kids help you stir the batter and brush on the glaze, and it will be a loaf the whole family will love. Happy baking!
