15 Stunning Lemon Blueberry Sourdough Loaf Ideas for Weekend Baking

You know that weekend glow—slow mornings, coffee steaming, and the oven filling the house with citrusy warmth. A Lemon Blueberry Sourdough Loaf is perfect for that. It gives you bright lemon, tender crumb, and pockets of juicy blueberry all wrapped in the tang of sourdough starter.

This list brings 15 loaf ideas so you can choose one (or five) to bake this weekend. You’ll find quick discard loaves, glazed versions, mini loaves, whole-wheat twists, and even a dairy-free option. Each recipe includes full ingredients, step-by-step instructions, and serving tips.

Pin the ones you love and bake through the weekend. These Lemon Blueberry Sourdough Loaf recipes are written for home bakers. They use real measurements, clear bake times, and simple troubleshooting tips so you’ll get a reliable, delicious loaf every time.

1. Classic Lemon Blueberry Sourdough Loaf

This Classic Lemon Blueberry Sourdough Loaf balances bright lemon and tangy starter. The crumb is tender and moist with pockets of juicy blueberries. It's the perfect weekend baking project when you want comforting, familiar flavors. Bakers who love sourdough discard recipes will enjoy the simplicity. Expect a citrus aroma and flecks of blueberry in each slice.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup active sourdough discard (100% hydration)
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 1/2 cup plain yogurt, room temperature
• 1/3 cup melted unsalted butter, cooled
• 2 tbsp lemon zest (from 2 lemons)
• 2 tbsp lemon juice
• 1 cup fresh blueberries, gently tossed in 1 tbsp flour

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. In a bowl, whisk 1 1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until combined.
3. In another bowl, whisk 1 cup sourdough discard, 2 eggs, 1/2 cup yogurt, 1/3 cup melted butter, 2 tbsp lemon juice, and 2 tbsp lemon zest until smooth.
4. Fold wet into dry with a spatula. Mix until mostly combined. Don’t overmix.
5. Gently fold in floured 1 cup blueberries. Batter should be thick but pourable. If too thick, add 1–2 tbsp milk.
6. Spoon into prepared pan and smooth the top. Scatter a few extra blueberries on top.
7. Bake 55–65 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
8. Cool in pan 10 minutes, then transfer to a wire rack. Let cool 15 minutes before glazing or slicing.

How to Serve It

Serve slices warm with a smear of butter or lemon ricotta. Garnish with extra lemon zest and a few fresh blueberries. Pair with coffee, Earl Grey, or a bright sparkling water. Store wrapped at room temperature 2 days or refrigerate up to 4 days. To make ahead, freeze the cooled loaf whole or sliced for up to 3 months.

2. Lemon Blueberry Sourdough Streusel Loaf

This loaf pairs tangy sourdough and lemon with a buttery streusel crunch. It’s sweet, slightly tart, and has a crisp top. The texture contrast makes it a weekend brunch favorite. People who like bakery-style treats will love the crunchy finish. Expect a warm cinnamon note and a citrus perfume.

Prep: 20 minutes | Cook: 60–70 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard (100% hydration)
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/3 cup melted unsalted butter, cooled
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries
• Streusel:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 4 tbsp cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Make streusel by rubbing 4 tbsp cold butter into 1/2 cup flour and 1/3 cup brown sugar until crumbly. Stir in 1/2 tsp cinnamon. Chill.
3. Whisk 1 3/4 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
4. In another bowl, whisk 1 cup discard, 2 eggs, 1/2 cup sour cream, 1/3 cup melted butter, 2 tbsp lemon juice, and 2 tbsp lemon zest.
5. Fold wet into dry gently. Fold in 1 cup blueberries.
6. Spoon batter into pan, level top, then sprinkle streusel evenly.
7. Bake 60–70 minutes until streusel is golden and a toothpick shows a few moist crumbs.
8. Cool 15 minutes in pan, then transfer to rack. Wait 20 minutes before slicing so streusel sets.

How to Serve It

Serve warm for the best streusel crunch. Top with a light lemon glaze or a dusting of powdered sugar. Pair with latte or a fruity herbal tea. Store in an airtight container 2–3 days at room temperature. For longer storage, freeze slices individually.

3. Lemon Blueberry Sourdough Glazed Loaf

This Lemon Blueberry Sourdough Glazed Loaf is bright and glossy. The lemon glaze adds extra sweetness and shine. The cake has a tender crumb with tang from sourdough. It's great for brunch or gifting. You'll notice a fresh citrus snap and silky glaze that clings to the loaf.

Prep: 15 minutes | Cook: 50–60 minutes | Rest: 20 minutes

Ingredients

• 1 cup sourdough discard (100% hydration)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup vegetable oil
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries
• Glaze:
  • 1 cup powdered sugar
  • 1–2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk discard, eggs, milk, oil, lemon juice, and lemon zest.
4. Combine wet and dry until just mixed. Fold in blueberries.
5. Pour into pan and smooth the top.
6. Bake 50–60 minutes, toothpick should come out with a few moist crumbs.
7. Cool 10 minutes in pan, then transfer to rack.
8. Whisk glaze ingredients. When loaf is warm, drizzle glaze over. Let set 15 minutes before slicing.

How to Serve It

Slice and serve with plain yogurt or mascarpone. Garnish with lemon curls and a few blueberries. Pair with iced tea or prosecco for brunch. Store glazed loaf in a cool place 2–3 days; refrigerate in warm climates. Slice and freeze for up to 3 months.

4. Lemon Blueberry Sourdough Mini Loaves

Mini loaves make portion control and gifting simple. These Lemon Blueberry Sourdough Mini Loaves bake faster and have more crust per slice. They're perfect for brunch boxes or tea gatherings. If you want a compact citrus treat, these are ideal. Expect a buttery top and tender interior dotted with blueberries.

Prep: 20 minutes | Cook: 30–35 minutes | Rest: 10 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg, room temperature
• 1/3 cup milk, room temperature
• 1/4 cup melted butter, cooled
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 3/4 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease six 4×2.5-inch mini loaf pans.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Whisk discard, egg, milk, melted butter, lemon juice, and lemon zest.
4. Fold wet into dry until combined. Fold in blueberries.
5. Fill mini pans about 3/4 full.
6. Bake 30–35 minutes until golden and a toothpick shows moist crumbs.
7. Cool in pans 5–10 minutes, then transfer to wire rack.
8. Cool fully before slicing or glaze while warm.

How to Serve It

Wrap mini loaves individually for brunch gifting. Top with glaze, dust with powdered sugar, or serve with lemon curd. Pair with tea or café au lait. Keep in an airtight container 2 days at room temperature or freeze for easy grab-and-go treats.

5. Lemon Blueberry Sourdough Loaf with Yogurt (Starter-Boosted)

This Lemon Blueberry Sourdough Loaf with Yogurt adds creaminess and a tender crumb. The yogurt keeps the loaf moist for days. It’s slightly tangy and bright from lemon. Great for breakfast and potlucks. Expect a soft, almost cake-like texture and fresh citrus aroma.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup active sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup plain Greek yogurt, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Combine discard, eggs, yogurt, melted butter, lemon juice, and zest.
4. Stir wet into dry until just combined.
5. Fold in blueberries gently.
6. Pour into pan and smooth top.
7. Bake 55–65 minutes. Test with toothpick; a few moist crumbs are okay.
8. Cool 10 minutes then transfer to rack. Rest 15 minutes before slicing.

How to Serve It

Serve with a spoonful of Greek yogurt and extra lemon zest. Garnish with mint or thyme sprigs. Pair with grapefruit juice or cold brew. Store 3–4 days refrigerated to keep yogurt-rich crumb fresh. Freeze slices individually for longer storage.

6. Lemon Blueberry Sourdough Loaf (Gluten-Forward Bakery Style)

This Lemon Blueberry Sourdough Loaf is written with a bakery-style crumb in mind. It rises tall and slices clean. You’ll get a bright lemon pop and a moist crumb from the discard and dairy. It’s great for a centerpiece loaf at brunch. Expect a slightly sweet crust and soft interior.

Prep: 20 minutes | Cook: 60–70 minutes | Rest: 20 minutes

Ingredients

• 1 cup sourdough discard (100% hydration)
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/4 cups blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Whisk discard, eggs, buttermilk, melted butter, lemon zest, and juice.
4. Combine wet and dry, mixing until just combined.
5. Fold in blueberries gently.
6. Fill pan and smooth the top.
7. Bake 60–70 minutes until golden and a toothpick shows moist crumbs.
8. Cool 15 minutes in pan, transfer to rack, and cool 20 minutes before slicing.

How to Serve It

Serve with a thin lemon glaze or mascarpone. Add fresh berries and edible flowers for a showy plate. Pair with cappuccino or floral tea. Store tightly wrapped 3 days. For best texture, bring to room temp before serving.

7. Lemon Blueberry Sourdough Loaf with Ricotta

Adding ricotta yields a creamy, rich loaf. This Lemon Blueberry Sourdough Loaf has a tender, moist crumb and gentle tang. The ricotta keeps the texture dense but soft. It’s ideal for a richer brunch or dessert loaf. Expect subtle dairy notes and silky mouthfeel.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 3/4 cup whole-milk ricotta, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Mix discard, eggs, ricotta, melted butter, lemon juice, and zest until smooth.
4. Fold wet into dry until mostly combined.
5. Fold in blueberries carefully.
6. Pour into pan and smooth.
7. Bake 55–65 minutes until top is golden and toothpick has moist crumbs.
8. Cool in pan 10 minutes, then transfer to rack and cool 15 minutes before slicing.

How to Serve It

Top slices with extra ricotta and lemon zest. Drizzle with a touch of honey if you want extra sweetness. Pair with sparkling wine or a fruity iced tea. Store covered in the fridge 3–4 days because of ricotta. Make ahead and warm slices lightly before serving.

8. Lemon Blueberry Olive Oil Sourdough Loaf

Olive oil adds a fruity, moist crumb and a lighter mouthfeel. This Lemon Blueberry Olive Oil Sourdough Loaf is less buttery and more Mediterranean. It’s great if you prefer oil-based bakes. Expect a silky texture and subtle olive oil aroma paired with citrus.

Prep: 15 minutes | Cook: 50–60 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup olive oil, mild, room temperature
• 1/3 cup milk, room temperature
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk discard, eggs, olive oil, milk, lemon juice, and zest.
4. Fold wet into dry until combined.
5. Carefully fold in blueberries.
6. Pour into pan and smooth.
7. Bake 50–60 minutes until a toothpick has a few moist crumbs.
8. Cool 10 minutes then transfer to a rack. Brush with a little olive oil for sheen.

How to Serve It

Serve warm with a smear of ricotta or labneh and lemon zest. Pair with herbal teas or rosé. Store at room temperature 2–3 days in an airtight container. Olive oil loaf freezes well for up to 3 months.

9. Lemon Blueberry Whole Wheat Sourdough Loaf

This Lemon Blueberry Whole Wheat Sourdough Loaf uses part whole wheat for nutty depth. The crumb is slightly denser but still tender. It’s a healthier twist that keeps citrus brightness. Ideal for weekend breakfasts where you want heartier bread. Expect a toasty note and citrus lift.

Prep: 20 minutes | Cook: 60–70 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch pan.
2. Whisk flours, brown sugar, baking powder, and salt.
3. Combine discard, eggs, milk, melted butter, and lemon zest.
4. Mix wet into dry until just combined.
5. Fold in blueberries.
6. Bake 60–70 minutes until golden and toothpick has moist crumbs.
7. Cool 10 minutes in pan, transfer to rack.
8. Let cool 15 minutes before slicing.

How to Serve It

Serve toasted with butter or almond butter. Garnish with toasted oats or a honey drizzle. Pair with black coffee or chai. Store wrapped at room temperature 2–3 days or refrigerate to extend freshness.

10. Lemon Blueberry Sourdough Loaf with Cardamom

Cardamom adds a warm floral spice to citrus and berries. This Lemon Blueberry Sourdough Loaf is aromatic and cozy. It’s suited to weekend mornings when you want a fragrant treat. Fans of spiced baked goods will love the subtle complexity. Expect a citrus-cardamom perfume and tender crumb.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 2 large eggs, room temperature
• 1/2 cup plain yogurt, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, salt, and cardamom.
3. Combine discard, eggs, yogurt, melted butter, lemon zest.
4. Stir wet into dry until just combined.
5. Fold in blueberries.
6. Bake 55–65 minutes until golden and toothpick shows a few moist crumbs.
7. Cool 10 minutes in pan then transfer to rack.
8. Cool 15 minutes before slicing.

How to Serve It

Serve with a light cardamom dusting or lemon glaze. Pair with spiced tea or milky coffee. Store covered at room temperature 2–3 days. Cardamom makes the loaf especially nice with chilled fruit salads.

11. Lemon Blueberry Sourdough Loaf (Vegan Option)

This Vegan Lemon Blueberry Sourdough Loaf is egg-free and dairy-free. Sourdough discard, plant milk, and oil keep it moist. It’s an inclusive bake for gatherings and brunch. Vegan bakers will enjoy the citrus brightness and tender crumb. Expect a clean lemon flavor and juicy blueberry bursts.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened plant milk (almond), room temperature
• 1/3 cup neutral oil (canola), room temperature
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Stir discard, plant milk, oil, lemon juice, and zest.
4. Combine wet and dry quickly, fold until combined.
5. Fold in blueberries gently.
6. Bake 55–65 minutes until golden and a toothpick shows moist crumbs.
7. Cool 10 minutes in pan; transfer to rack.
8. Let cool 15 minutes before slicing.

How to Serve It

Serve with vegan cream cheese or almond ricotta. Garnish with lemon slices and blueberries. Pair with soy latte or fruit tea. Store in airtight container 3 days at room temperature or refrigerate up to 5 days.

12. Lemon Blueberry Sourdough Loaf with Lemon Curd Swirl

A lemon curd swirl gives a tart, jammy center in this loaf. The Lemon Blueberry Sourdough Loaf with Lemon Curd Swirl is tang-forward and rich. It’s great for a show-stopping brunch. Expect pockets of bright curd and gooey blueberry spots. Slightly decadent, but worth it.

Prep: 25 minutes | Cook: 55–65 minutes | Rest: 20 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 1 cup blueberries
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Mix discard, eggs, milk, melted butter, and lemon zest.
4. Combine wet and dry until just mixed. Fold in blueberries.
5. Spoon half the batter into pan. Dollop lemon curd in blobs across batter.
6. Top with remaining batter and gently swirl with a knife.
7. Bake 55–65 minutes until golden and toothpick shows moist crumbs, avoiding curd blobs.
8. Cool 15 minutes in pan, transfer to rack, cool 20 minutes.

How to Serve It

Serve slices with extra lemon curd and whipped cream. Garnish with micro-mint or lemon zest. Pair with sparkling tea or cold brew. Store refrigerated 3–4 days due to curd. Freeze slices for longer storage.

13. Lemon Blueberry Sourdough Tea Cake Loaf

This tea cake-style Lemon Blueberry Sourdough Loaf is lightly sweet and tender. It’s thinner and more delicate than some loaf styles. Perfect for afternoon tea or a light dessert. Expect a fine crumb and gentle lemon aroma. Tea lovers will find it pairs beautifully with their cuppa.

Prep: 15 minutes | Cook: 45–55 minutes | Rest: 10 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/4 cup melted butter, cooled
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 3/4 cup blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Mix discard, eggs, milk, melted butter, lemon juice, and zest.
4. Combine wet and dry gently.
5. Fold in blueberries.
6. Bake 45–55 minutes until golden and toothpick shows moist crumbs.
7. Cool 10 minutes in pan, then transfer to rack.
8. Let cool 10 minutes before serving.

How to Serve It

Serve thin slices with tea sandwiches or lemon curd. Garnish with powdered sugar and lavender sprigs. Store in an airtight container 2 days at room temperature. For longer life, refrigerate up to 4 days.

14. Lemon Blueberry Sourdough Loaf with Almonds

Toasted almonds add crunch and a nutty finish to this loaf. The Lemon Blueberry Sourdough Loaf with Almonds is textural and bright. It's great for nut lovers and adds a pleasant contrast. Expect a crunchy top and a soft interior dotted with blueberries.

Prep: 20 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 3/4 cup blueberries
• 1/3 cup sliced almonds, plus extra for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch pan.
2. Toast 1/3 cup sliced almonds lightly in a dry pan; cool.
3. Whisk flour, sugar, baking powder, and salt.
4. Mix discard, eggs, milk, melted butter, and lemon zest.
5. Combine wet and dry, folding in blueberries and toasted almonds.
6. Pour into pan and sprinkle top with almonds.
7. Bake 55–65 minutes until golden and toothpick has moist crumbs.
8. Cool 10 minutes in pan, then transfer to rack and cool 15 minutes.

How to Serve It

Serve with a smear of almond butter or ricotta. Garnish with toasted almond slivers and lemon zest. Pair with black tea or nutty coffee. Store in airtight container 2–3 days; refrigerate to extend life.

15. Lemon Blueberry Sourdough Loaf with Citrus Glaze and Thyme

Herbaceous thyme pairs surprisingly well with lemon and blueberry. This Lemon Blueberry Sourdough Loaf with Citrus Glaze and Thyme is aromatic and elegant. It's perfect for a weekend when you want something a little different. Expect herbal notes, citrus brightness, and juicy berries.

Prep: 15 minutes | Cook: 55–65 minutes | Rest: 15 minutes

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup melted butter, cooled
• 2 tbsp lemon zest
• 1 cup blueberries
• Glaze:
  • 1 cup powdered sugar
  • 1–2 tbsp lemon juice
  • 1/2 tsp finely chopped fresh thyme

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch pan.
2. Whisk flour, sugar, baking powder, and salt.
3. Combine discard, eggs, milk, melted butter, and lemon zest.
4. Mix wet and dry until just combined.
5. Fold in blueberries gently.
6. Pour into pan, smooth top.
7. Bake 55–65 minutes until top is golden and toothpick shows a few moist crumbs.
8. Cool 10 minutes, then transfer to rack.
9. Whisk glaze ingredients and drizzle over warm loaf. Garnish with thyme sprigs.
10. Let set 15 minutes before slicing.

How to Serve It

Serve with extra thyme sprigs and thin lemon slices for a fragrant presentation. Pair with chamomile or a light white wine. Store glazed loaf in a cool place 2–3 days; refrigerate in warm weather. Make ahead and warm slices briefly before serving.

Weekend baking just got exciting. You’ve got classic and creative Lemon Blueberry Sourdough Loaf recipes to try, from mini loaves to glazed showstoppers. Pin the ones you love and plan your baking order. Try one today and another tomorrow—the flavors are forgiving and fun.

Which loaf are you baking first? Share a photo with friends or pin this guide to save for your next baking weekend. Happy baking and enjoy the citrusy, berry-filled results!