1. Home
  2. Dishes
  3. Tangy Blueberry Bread

Deliciously Tangy Blueberry Bread

Category: Baked Goods & Pastries

A 75-minute sourdough discard bread made with blueberries and an optional lemon topping. Perfect for leftover starter.
Pin It Share Send Print Jump to Recipe
Clare Greco
Updated on Wed, 21 May 2025 18:58:18 GMT
Tangy Blueberry Bread Save
Tangy Blueberry Bread | homebitesbyana.com

I lost count of how often I baked this blueberry quick bread last summer, but it was a lot—pretty much anytime my sourdough discard stacked up and I’d come home from the farmers market with more blueberries. One day it just clicked—put the two together. That happy accident turned into our family favorite. The zip from the sourdough and sweetness from the berries? Total game changer.

A few weeks back, my neighbor showed up with a cup of coffee, obviously hinting she hoped for a slice of that blueberry bread. Honestly, the ones your friends can't stop talking about are the classics.

Tasty Ingredients

  • The Right Pan: Use an 8.5 by 4.5 inch loaf pan—makes sure your loaf bakes evenly
  • Sourdough Discard: Just grab it straight from the fridge—no need to fuss with it
  • Lemon Zest and Juice: Adds a pop of bright citrus that really brings out the berry flavor
  • Plain Vegetable Oil: Makes the bread extra moist, more than butter would
  • Blueberries—Fresh or Frozen: Either kind melts right in and works great
Blueberry Sourdough Quick Bread Tips Save
Blueberry Sourdough Quick Bread Tips | homebitesbyana.com

Easy Loaf Instructions

Finishing Touch:
That zingy lemon glaze on top is totally optional—but man, it tastes awesome.
Don’t Crush the Berries:
Roll your berries in a little flour before stirring in, helps keep them scattered instead of sinking.
Mix It Up Gently:
Don’t overdo it when you blend the dry stuff in—stop as soon as it looks mixed so your bread stays fluffy.
Put the Wet Ingredients Together:
No fancy mixer needed, a whisk and a bit of elbow grease work just fine.
Sourdough Blueberry Quick Bread How-To Save
Sourdough Blueberry Quick Bread How-To | homebitesbyana.com

From quick breakfasts to lazy afternoon snacks, this loaf’s my absolute favorite way to use up sourdough discard. Just goes to show: sometimes the best things come from leftovers you never meant to keep.

Recipe FAQs

→ Are frozen blueberries okay?
Sure, just don’t let them thaw first. Toss them with a little flour so they don't sink.
→ Does the starter need to be active?
Nope, a sourdough discard works well since this bread rises with baking powder.
→ Do I have to add lemon?
Not really, but the lemon zest and juice pair nicely with the sweetness of the blueberries and the tangy starter.
→ How should I keep this bread fresh?
Use an airtight container to store it at room temp for 2-3 days, or in the fridge for about a week. Freeze it for up to 3 months if needed.
→ Can I skip the glaze?
Totally, the bread’s tasty on its own. But the lemon glaze gives it a sweet-tangy twist that you'll love.

Tangy Blueberry Bread

This soft loaf mixes a sourdough starter with fresh blueberries and a citrus glaze. Great for breakfast or an afternoon snack.

Prep Time
15 min
Cooking Time
60 min
Total Time
75 min
By: Ana

Category: Baking

Skill Level: Intermediate

Cuisine: American

Yields: 10 Servings (10 slices)

Dietary Preferences: Vegetarian

Ingredients

→ Batter

01 ¾ teaspoon salt
02 1¾ cups fresh blueberries
03 1¾ cups all-purpose flour
04 ¼ cup milk
05 2 large eggs
06 1 tablespoon lemon juice (optional)
07 1 cup white sugar
08 2½ teaspoons baking powder
09 Zest from one lemon (optional, but worth it)
10 ½ cup vegetable oil (or use melted butter instead)
11 ¾ cup sourdough starter (unfed works too)

→ Glaze

12 2 tablespoons lemon juice
13 ½ teaspoon lemon zest
14 1 cup powdered sugar
15 1 tablespoon milk (add more for thinner glaze, if needed)

Steps

Step 01

Set your oven to 350°F (175°C). Coat a loaf pan (8.5 x 4.5 inches) lightly with butter or baking spray.

Step 02

In a deep mixing bowl, stir together baking powder, salt, and flour until they’re evenly mixed.

Step 03

Take another bowl and whisk together eggs, sugar, and oil (or melted butter). Mix till smooth.

Step 04

Start adding the dry ingredients into your wet mixture little by little. Alternate with milk until combined, and then gently stir in sourdough starter.

Step 05

Carefully mix in your blueberries, lemon juice, and lemon zest if using. Take care not to overdo it.

Step 06

Pour the batter into the loaf pan and level it out. Pop it into the oven for about 50-60 minutes, checking midway and rotating. Remove when a toothpick comes out slightly sticky but mostly clean. Let it cool 5 minutes in the pan before moving to a rack.

Step 07

As the bread cools, stir together powdered sugar, lemon juice, zest, and a touch of milk in a small bowl. Adjust the thickness if needed.

Step 08

When the loaf is completely cool, drizzle the glaze on top. Let it harden for 10-15 minutes before slicing up.

Notes

  1. Unfed sourdough starter does the trick just fine.
  2. Toss frozen blueberries in a tablespoon of flour before adding. No need to thaw!
  3. Lemon zest takes the taste to the next level.
  4. Store at room temperature for around 2 or 3 days.

Required Equipment

  • 8.5 x 4.5-inch loaf pan
  • Large mixing bowl
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Wire rack for cooling
  • Zester
  • Whisk

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Dairy (milk)
  • Eggs
  • Gluten (flour, sourdough starter)

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 254
  • Fat: 1 g
  • Carbs: 57 g
  • Protein: 4 g