Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/3 cup sugar; 1 cup buttermilk; 1/4 cup vegetable oil; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 teaspoon vanilla extract

Highlighted under: Dessert Magic

I absolutely love making this Blueberry Lemon Sourdough Bread without yeast! The delightful combination of tart blueberries and zesty lemon creates a refreshing flavor that brightens my day. The best part? I can whip it up in no time since it doesn’t require any lengthy proofing or rising. Each bite is a burst of fruity goodness, perfect for breakfast or as a sweet treat. I’m excited to share this easy recipe that’s bound to become a favorite in your kitchen too!

Created by

Jenna Rowland

Last updated on 2026-01-22T09:31:22.497Z

When I first tried making this Blueberry Lemon Sourdough Bread without yeast, I was amazed by the delicious results. Using baking powder as my leavening agent made the process so much quicker and easier. I was worried it wouldn’t have the characteristic texture, but it turned out incredibly fluffy and moist, with a lovely crust.

I recommend using fresh blueberries when possible; frozen ones can make the bread a bit soggy. Zesting the lemon right before using it—the aroma it releases is like a burst of sunshine! This simple tip truly elevates the bread and enhances the flavor.

Why You Will Love This Recipe
Tart blueberries balanced with bright lemon flavor
Quick and easy to prepare without yeast
Perfectly moist crumb with a golden crust

The Role of Ingredients

In this Blueberry Lemon Sourdough Bread, every ingredient plays a crucial role in creating that perfect balance of flavors and textures. The all-purpose flour provides the structure necessary for the bread, while the baking powder acts as the leavening agent, giving it a slight lift. Unlike typical sourdough that relies on fermentation, this quick bread gets its rise and fluffiness purely from the baking powder, allowing for a shorter preparation time.

The buttermilk not only contributes moisture but also adds a subtle tang that enhances the overall flavor profile. If you don’t have buttermilk on hand, you can easily substitute it with a mixture of milk and a splash of vinegar or lemon juice. This substitution will still yield that delightful moist crumb. The combination of vegetable oil and lemon zest adds richness and brightness, ensuring each slice is bursting with flavor.

Baking Tips for Success

When mixing your batter, remember that overmixing can lead to a dense loaf. You want to mix just until the wet and dry ingredients are combined, allowing for a few visible streaks of flour. Once the blueberries are folded into the batter, try to handle the mixture gently; this maintains the airy quality of the bread. I usually reserve a few blueberries to sprinkle on top before baking, which adds a lovely presentation as they burst and caramelize slightly.

Baking times can vary depending on your oven, so keep an eye on the bread as it approaches the 35-minute mark. You want to look for a golden crust and a toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, you can tent it with aluminum foil during the last few minutes of baking. This trick ensures even cooking without burning the top.

Ingredients

Gather the following ingredients to make your Blueberry Lemon Sourdough Bread without yeast:

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon lemon zest
1 cup fresh blueberries
1 teaspoon vanilla extract

Now that you have everything, let’s move on to the steps to create this delicious bread!

Instructions

Follow these steps to prepare your Blueberry Lemon Sourdough Bread:

Preheat and Mix

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Combine Wet Ingredients

In a separate bowl, mix the buttermilk, vegetable oil, lemon zest, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Add Blueberries

Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.

Bake the Bread

Transfer the batter to a greased loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Once baked and cooled, this bread is perfect served warm or toasted with a pat of butter!

Pro Tips

For a bit of extra sweetness, consider adding a drizzle of lemon glaze on top once your bread has cooled.

Storing and Freezing

To keep your Blueberry Lemon Sourdough Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, consider freezing the bread. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It should maintain high quality for about 2-3 months. When you're ready to enjoy it, simply thaw at room temperature or pop a slice into the toaster for a warm treat.

If you plan on making this bread in advance for a gathering, you can bake it one or two days prior. The flavors often deepen over time, making it even tastier! Just make sure to cool it completely before wrapping it for storage so that it doesn’t become soggy.

Serving Suggestions

This Blueberry Lemon Sourdough Bread is delightful on its own, but you can elevate it by serving it with a smear of cream cheese or a sprinkle of powdered sugar for a touch of sweetness. Pair it with a cup of tea or coffee for a perfect breakfast or afternoon snack. For a heartier meal, serve slices alongside Greek yogurt topped with extra blueberries and a drizzle of honey.

If you're feeling adventurous, try variations by adding ingredients such as chopped nuts or a swirl of lemon curd to the batter before baking. The nutty crunch can complement the soft texture, while the lemon curd adds an extra layer of tanginess that pairs beautifully with the blueberries.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but they may make the bread slightly soggier. It’s best to fold them in while they’re still frozen.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it.

→ Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean, and the top is golden brown.