How to Make a Moist and Tangy Sourdough Blueberry Lemon Loaf

How to make a moist and tangy sourdough blueberry lemon loaf. If you’ve got a bubbly sourdough starter sitting on your counter and a handful of fresh (or frozen) blueberries and lemons on hand, this recipe is calling your name. This sourdough blueberry lemon loaf is soft, moist, and bursting with bright flavor—just the thing for a cozy morning on the porch or a sweet treat after supper.

Best part? It’s made from scratch with simple ingredients and a little help from your trusty starter. This loaf is a family favorite you’ll want to make again and again.

I think It’s the balance of flavors that makes this sourdough loaf so tasty. The lemon zest adds brightness, the blueberries bring that sweet pop, and the sourdough starter gives a subtle tang that ties it all together. It’s like sunshine in a slice—with just enough richness to make it feel special.

Jump to Recipe

Gather These Simple Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 stick of butter
• 1 cup sugar
• 1 tbsp olive oil
• 2 eggs
• 1/2 cup starter (discard or active)
• 1/2 cup milk
• 1 tsp vanilla
• 1 1/2 tbsp lemon zest
• 2 tbsp lemon juice
• 2 cups blueberries
• powder sugar and additional lemon juice for frosting

Let’s Get Baking

1. Preheat & Prep

Preheat your oven to 375°F. Grease 2 loaf pans.

2. Mix the Wet Ingredients

In a medium bowl or stand mixer, whisk together the sourdough starter, sugar, eggs, melted butter, olive oil, milk, vanilla, lemon zest, and lemon juice until smooth.

3. Combine the Dry Ingredients

In another bowl, stir together the flour, baking powder, baking soda, and salt.

4. Bring It All Together

Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix—this helps keep the loaf tender.

5. Add the Blueberries

Toss the blueberries in a tablespoon of flour if you’re using fresh blueberries (this keeps them from sinking to the bottom) and gently fold them into the batter. If you’re using frozen blueberries you can mix them in without the flour. They work just as well as the fresh berries.

6. Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Enjoy

Let the loaf cool in the pan for 10 minutes, then you’ll frost it by mixing powdered sugar and lemon juice to make a thick glaze. Slice once it’s cool enough to handle—and enjoy every soft, tangy, berry-filled bite.

Tips for Success

• Use discard or active starter – Either one works, but discard adds a nice subtle tang without affecting the rise too much.
• Frozen blueberries? – No problem. Just use them straight from the freezer and add a minute or two to the baking time.
• Want extra lemon flavor? – Add a little lemon glaze by mixing powdered sugar with a bit of lemon juice and drizzling it over the cooled loaf.

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