Classic Blueberry Sourdough Bread with Lemon Glaze

Finding a creative way to use up your sourdough discard while treating yourself to something sweet can feel impossible. Most discard recipes lean savory, and when you’re craving something that feels special enough for weekend brunch or a casual dessert, your options seem pretty limited.

That’s exactly why I love this blueberry sourdough bread with lemon glaze. It puts your discard to work in a tender, bakery-style quick bread that’s studded with juicy blueberries and topped with a bright lemon glaze. Plus, it comes together easily with ingredients you probably already have in your kitchen.

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What Kind of Blueberries Should I Use?

Fresh or frozen blueberries both work great in this sourdough bread, so use whatever you have on hand. If you’re using frozen blueberries, don’t bother thawing them first – just toss them in frozen to prevent them from turning your batter purple and bleeding too much during baking. Fresh blueberries will give you a slightly firmer texture and brighter pops of flavor, while frozen ones tend to be a bit juicier and can sometimes be more affordable. Whichever you choose, try to coat them lightly in a tablespoon of flour before folding them into the batter – this helps prevent them from sinking to the bottom of your loaf.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Sourdough discard: If you don’t have sourdough discard, you can replace it with an equal amount of Greek yogurt or sour cream. This will keep the bread moist and give it a nice tangy flavor.
• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them before adding to the batter, or they’ll turn everything purple. You can also try raspberries or chopped strawberries for a different berry flavor.
• Milk: Any milk works here – whole, 2%, almond, oat, or even buttermilk. If using buttermilk, reduce the lemon juice to 1 tablespoon since buttermilk is already acidic.
• Lemon zest and juice: Orange zest and juice make a nice substitute if you want a different citrus note. Use the same amounts called for in the recipe.
• Butter: You can replace the butter with an equal amount of vegetable oil or melted coconut oil, though the flavor will be slightly different.
• Vanilla essence: Almond extract works well here, but use only 1/2 teaspoon as it’s stronger than vanilla.

Watch Out for These Mistakes While Baking

The biggest mistake when making this sourdough blueberry bread is adding the blueberries without coating them in flour first, which causes them to sink straight to the bottom and create a dense, wet layer – toss them in about a tablespoon of the measured flour before folding them into the batter.

Overbaking is another common issue since every oven runs differently, so start checking your bread at the 55-minute mark with a toothpick inserted in the center, looking for just a few moist crumbs rather than wet batter.

Don’t skip letting the bread cool completely before adding the lemon glaze, as pouring it over warm bread will cause the glaze to soak in and disappear instead of creating that nice glossy coating on top.

Finally, make sure your sourdough discard is at room temperature before mixing it with the other wet ingredients, which helps everything blend smoothly and prevents lumps in your batter.

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What to Serve With Blueberry Sourdough Bread?

This bread is perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving it with a dollop of whipped cream cheese or softened butter so you can spread it on each slice while it’s still warm. It also pairs really well with fresh fruit like sliced strawberries or a fruit salad to keep the berry theme going. For a more filling brunch spread, serve it with scrambled eggs and crispy bacon, or keep things simple and enjoy it on its own as an afternoon snack with a glass of cold milk.

Storage Instructions

Store: This blueberry sourdough bread stays moist and delicious for several days. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. If you’ve already added the lemon glaze, it might get a bit sticky on top, but that’s totally normal and still tastes amazing.

Refrigerate: For longer storage, pop it in the fridge where it’ll keep for up to a week. The bread might firm up a little when cold, but letting it sit at room temperature for 20 minutes before serving brings back that tender texture.

Freeze: I like to freeze this bread without the glaze for best results. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for a few hours, then add fresh lemon glaze before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 35-40 g
• Fat: 125-135 g
• Carbohydrates: 425-455 g

Ingredients

For the batter:

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 oz butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1 1/4 cups sugar
• 2 eggs (room temperature, about 70°F)
• 4 oz sourdough discard
• 1/2 cup milk
• 2 tbsp lemon juice
• 1.5 tbsp lemon zest
• 1 tsp vanilla
• 1/4 tsp ground nutmeg
• 9 oz blueberries (tossed in a little flour to prevent sinking)

For the streusel topping:

• 2 tbsp butter (cold and cut into 1/4-inch cubes)
• 1/3 cup flour
• 1/4 cup sugar
• 1/8 tsp salt

For the lemon glaze:

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp lemon juice

Step 1: Prepare Pan and Preheat Oven

• Parchment paper

Line a 9×5 inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.

Preheat your oven to 350°F so it reaches the proper temperature by the time you’re ready to bake.

This gives you time to prepare and mix your batter while the oven heats.

Step 2: Mix Dry Ingredients

• 2 1/4 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Whisk for about 30 seconds to combine and aerate the dry ingredients—this helps distribute the leavening agents evenly throughout the batter and prevents lumps that can affect the bread’s texture.

Step 3: Cream Butter and Build the Wet Mixture

• 4 oz butter
• 1 tbsp olive oil
• 1 1/4 cups sugar
• 2 eggs
• 4 oz sourdough discard
• 1/2 cup milk
• 2 tbsp lemon juice
• 1.5 tbsp lemon zest
• 1 tsp vanilla
• 1/4 tsp ground nutmeg

In a separate large bowl, add the softened butter and olive oil together, then beat in the sugar until the mixture is light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crumb.

Add the room-temperature eggs one at a time, beating well after each addition.

Stir in the sourdough discard, milk, lemon juice, lemon zest, vanilla, nutmeg, and ground nutmeg until well combined.

The sourdough discard adds complexity and tang that complements the bright lemon and sweet blueberries beautifully.

Step 4: Combine and Fold in Blueberries

• dry ingredient mixture from Step 2
• wet mixture from Step 3
• 9 oz blueberries
• flour for coating blueberries

Pour the wet mixture from Step 3 into the dry ingredients from Step 2, stirring until just combined—do not overmix, as this can develop gluten and create a tough, dense bread.

The batter should look slightly lumpy.

Toss the blueberries in a little flour (this coating helps prevent them from sinking to the bottom during baking), then gently fold them into the batter using a rubber spatula with just 5-6 folds to keep them intact.

Step 5: Assemble and Top with Streusel

• blueberry batter from Step 4
• 2 tbsp cold butter, cubed
• 1/3 cup flour
• 1/4 cup sugar
• 1/8 tsp salt

Pour the batter from Step 4 into the prepared pan from Step 1 and smooth the top.

In a small bowl, combine the cold butter cubes, flour, sugar, and salt for the streusel topping, rubbing the mixture between your fingers until it resembles coarse breadcrumbs.

Sprinkle the streusel evenly over the batter—I love how this adds a subtle crunch and keeps the top from browning too quickly.

Step 6: Bake Until Golden

Place the pan in the preheated 350°F oven and bake for 60-70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

The streusel should be golden brown.

If the top is browning too quickly before the bread is done, tent it loosely with foil for the remaining baking time.

Step 7: Cool and Finish with Lemon Glaze

• baked bread from Step 6
• 1/2 cup powdered sugar, sifted
• 1.5 tbsp lemon juice

Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack and cool completely before glazing.

In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth and pourable—sifting the powdered sugar prevents lumps that can make the glaze grainy.

Drizzle the glaze over the cooled bread and let it set for a few minutes before serving.

Classic Blueberry Sourdough Bread with Lemon Glaze

Delicious Classic Blueberry Sourdough Bread with Lemon Glaze recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 12 slices

Calories 3150 kcal

Ingredients

  

For the batter::

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 oz butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1 1/4 cups sugar
• 2 eggs (room temperature, about 70°F)
• 4 oz sourdough discard
• 1/2 cup milk
• 2 tbsp lemon juice
• 1.5 tbsp lemon zest
• 1 tsp vanilla
• 1/4 tsp ground nutmeg
• 9 oz blueberries (tossed in a little flour to prevent sinking)

For the streusel topping::

• 2 tbsp butter (cold and cut into 1/4-inch cubes)
• 1/3 cup flour
• 1/4 cup sugar
• 1/8 tsp salt

For the lemon glaze::

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1.5 tbsp lemon juice

Instructions

 

• Line a 9x5 inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal. Preheat your oven to 350°F so it reaches the proper temperature by the time you're ready to bake. This gives you time to prepare and mix your batter while the oven heats.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk for about 30 seconds to combine and aerate the dry ingredients—this helps distribute the leavening agents evenly throughout the batter and prevents lumps that can affect the bread's texture.
• In a separate large bowl, add the softened butter and olive oil together, then beat in the sugar until the mixture is light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crumb. Add the room-temperature eggs one at a time, beating well after each addition. Stir in the sourdough discard, milk, lemon juice, lemon zest, vanilla, nutmeg, and ground nutmeg until well combined. The sourdough discard adds complexity and tang that complements the bright lemon and sweet blueberries beautifully.
• Pour the wet mixture from Step 3 into the dry ingredients from Step 2, stirring until just combined—do not overmix, as this can develop gluten and create a tough, dense bread. The batter should look slightly lumpy. Toss the blueberries in a little flour (this coating helps prevent them from sinking to the bottom during baking), then gently fold them into the batter using a rubber spatula with just 5-6 folds to keep them intact.
• Pour the batter from Step 4 into the prepared pan from Step 1 and smooth the top. In a small bowl, combine the cold butter cubes, flour, sugar, and salt for the streusel topping, rubbing the mixture between your fingers until it resembles coarse breadcrumbs. Sprinkle the streusel evenly over the batter—I love how this adds a subtle crunch and keeps the top from browning too quickly.
• Place the pan in the preheated 350°F oven and bake for 60-70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The streusel should be golden brown. If the top is browning too quickly before the bread is done, tent it loosely with foil for the remaining baking time.
• Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack and cool completely before glazing. In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth and pourable—sifting the powdered sugar prevents lumps that can make the glaze grainy. Drizzle the glaze over the cooled bread and let it set for a few minutes before serving.