If you’re looking for a way to use your sourdough discard that doesn’t involve traditional bread, this Sourdough Lemon Blueberry Loaf is a bright and tangy twist on a classic quick bread. Packed with juicy blueberries and enhanced with the zesty flavor of lemon Jell-O pudding mix, this loaf is moist, flavorful, and perfect for spring or summer.
This recipe is incredibly simple and uses everyday pantry ingredients, including a surprise addition: instant lemon pudding mix. The pudding adds a velvety softness to the crumb and amplifies the lemon flavor without overpowering the delicate blueberries.
Even better, this loaf is a wonderful use of sourdough discard — adding depth of flavor and a light tang that balances the sweetness. Whether enjoyed at breakfast, with tea, or as a dessert, it’s bound to become a favorite in your baking rotation.
⏱️ Cooking Time & Servings
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Prep Time: 15 minutes
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Cook Time: 55–65 minutes
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Total Time: ~1 hour 15 minutes
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Yield: 1 loaf
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Servings: 8–10 slices
🍋 Ingredients
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1/2 cup sourdough discard (unfed, room temp)
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1 box (3.4 oz) instant lemon Jell-O pudding mix (not prepared)
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1/4 cup milk
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1/4 cup lemon juice (fresh preferred)
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Zest of 1 lemon
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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1 tablespoon flour (for tossing blueberries)
👩🍳 How to Make Sourdough Lemon Blueberry Loaf
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Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
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Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 2–3 minutes.
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Add the eggs, one at a time, beating well after each addition.
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Mix in sourdough discard, lemon juice, lemon zest, and milk. Stir until combined.
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Add in the dry lemon pudding mix (do not prepare it — add the powder directly) and stir until smooth.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture and stir just until combined.
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Toss blueberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). Tent with foil in the last 10–15 minutes if the top is browning too quickly.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
📝 Notes
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Sourdough discard adds moisture and a slight tang but won’t make the bread taste sour. Use unfed discard for best results.
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Instant pudding mix (not cook-and-serve) is key to this recipe’s moisture and flavor — don’t skip it!
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You can use frozen blueberries, but do not thaw them beforehand.
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Loaf tastes even better the next day after the flavors meld. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer.
❓ FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, but discard gives a more neutral flavor and is a great way to avoid waste. Active starter may rise more and slightly change the texture.
Q: What can I use instead of lemon pudding mix?
A: You could substitute vanilla pudding mix with extra lemon zest, but the lemon pudding adds the strongest lemon flavor and best texture.
Q: Can I freeze this loaf?
A: Yes! Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
Q: Can I use a bundt pan instead of a loaf pan?
A: Yes, but adjust the baking time. Start checking around 40–45 minutes depending on the shape and size.
🍽️ Nutrition Information
| Nutrient | Per Loaf | Per Serving (1 slice) |
|---|---|---|
| Calories | ~2,400 kcal | ~240 kcal |
| Total Fat | 110 g | ~11 g |
| Saturated Fat | 65 g | ~6.5 g |
| Cholesterol | 210 mg | ~21 mg |
| Sodium | 900 mg | ~90 mg |
| Total Carbohydrates | 310 g | ~31 g |
| Sugars | 160 g | ~16 g |
| Protein | 20 g | ~2 g |
| Fiber | 4 g | ~0.4 g |
Values are approximate and depend on specific ingredient brands and portion sizes.
⚠️ Disclaimer
This recipe is intended as an occasional treat and should be enjoyed in moderation. It contains common allergens such as eggs, wheat, dairy, and may contain gluten depending on your sourdough starter. Always check labels and consult with a healthcare professional if you have food sensitivities or dietary restrictions.
