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Sourdough Blueberry Lemon Loaf

Perfect for those “What do I do with leftover sourdough discard?” moments, this sourdough quickly brings a fun twist of blueberries and lemon zest, turning it into a dessert-like treat that will surely impress.

This Lemon Blueberry Bread offers a refreshing, moist texture with just the right touch of richness, striking a perfect balance in flavors.


Prep time 15minutes
Cook Time 1hour 10minutes
Additional Time 30minutes
Total Time 1hour 55minutes


  • 1 ½ cups flour
  • cup sugar
  • cup coconut oil
  • ½ cup whole milk
  • 1 large egg about 50 grams
  • 2 teaspoon baking powder
  • cup sourdough discard
  • ½ teaspoon salt
  • 3 tablespoon lemon juice
  • 1 ½ cup blueberries


  • Start by combining all the dry ingredients in a large bowl. Ensure the baking powder is well mixed and evenly distributed throughout the flour. In a separate bowl, mix all the wet ingredients together.
  • I recommend using a hand mixer for this – mix for about 3 minutes to get a slightly fluffy texture. Gradually add the dry ingredients to the wet mixture, mixing as you go.
  • Once everything is combined, you should have a batter that’s similar to muffin batter, but slightly thinner. This consistency is just right for our bread.
  • In a small bowl, prepare your blueberries straight from the freezer. Lightly coat them in a bit of the flour mixture to prevent them from clumping together. This small step helps distribute the blueberries evenly in the bread and also prevents them from sinking to the bottom.
  • Carefully fold in the blueberries. The best way to do this is using a silicone spatula. As you mix, you’ll see the blueberries begin to release their juice, tinting the batter. The amount of purple in your bread is up to you, but I tend to mix softly to keep the colors balanced.
  • Take a loaf pan and line it with a piece of parchment paper. Pour in the batter and smooth out the top of the batter for an even surface. Bake the bread at 350°F (roughly 180°C) for 55 to 70 minutes, until the top turns a lovely golden brown. Let it cool in the pan for 15 minutes, then transfer to a wire rack and let cool completely.


About 1 – 2 hours before you start making the bread, bring all your ingredients to room temperature, except for the frozen blueberries.

Be sure to measure your flour accurately!Instead of scooping, spoon the flour into your measuring cup and then level it off with a knife’s back. Even better: use a kitchen scale. Using too much flour can result in bread that’s dense and dry.

If your oven tends to bake unevenly, which is quite common, simply rotate the bread halfway through the baking time for even cooking.

To check if the bread is fully baked, insert a toothpick into the center. If it comes out clean, your bread is ready!


Serving: 1slice | Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 44mg |

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