These Lemon Sourdough Blondies are an easy sourdough discard dessert perfect for summer baking. They’re soft, chewy, and bursting with bright lemon flavor and white chocolate in every bite.
I’ve been on a bit of a sourdough discard blondie kick lately. With how simple, quick, and delicious they are, I really think they've become my new go-to dessert.
It started with strawberry, then came s’mores and maple pecan. And now we’re on to lemon.
These lemon sourdough blondies are made with fresh lemon zest and lemon extract for a soft, chewy bar that’s bright with citrus flavor. White chocolate chips add a creamy sweetness that perfectly balances the tart lemon.
If you’re looking for an easy sourdough discard dessert to bring to summer cookouts (or just keep on hand at home), this is it. I hope you love them as much as I do.
🍋 Love lemon? Give my sourdough lemon cookies, pound cake, or muffins a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Room temperature discard mixes more easily into the batter.
- Lemon Zest- Fresh lemon zest adds the brightest lemon flavor. You'll need about one medium lemon.
- Lemon Extract- Boosts the lemon flavor without adding extra liquid. If you don't have lemon extract, you can substitute vanilla extract for a milder lemon flavor.
- White Chocolate- Add creamy sweetness that balances the tart lemon. White chocolate chunks also work well.
- Brown Sugar- Gives the blondies their soft, chewy texture and a rich caramel-like flavor.
- Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
Tips for Success
- Line the pan with parchment. Leave an overhang on two sides so you can easily lift the blondies out before slicing.
- Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
- Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
- Don't overbake. Remove the blondies when the edges are lightly golden and a toothpick comes out with a few moist crumbs.
- Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.
How to Make Lemon Sourdough Blondies
Follow these simple step-by-step photos to make soft, tangy sourdough discard lemon blondies with white chocolate chips. Full instructions are in the recipe card below.
Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.
Step 2: Mix wet ingredients. Whisk together the melted butter and brown sugar, then add the egg, sourdough discard, vanilla, lemon extract, and lemon zest.
Step 3: Make the batter. Fold the dry ingredients into the wet ingredients just until combined, then stir in the white chocolate chips.
Step 4: Bake. Spread the batter into the prepared pan. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.
How to Store
Store lemon sourdough blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Lemon White Chocolate Sourdough Blondies
Ingredients
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter melted
- 1 cup (200 grams) brown sugar packed
- 1 large egg room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest about 1 lemon
- 1 cup (170 grams) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or generously grease with butter, oil, or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups (240 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and slightly lighter in color. Whisk in the egg until fully incorporated. Add the sourdough discard, vanilla extract, lemon extract, and lemon zest, and whisk until smooth.½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
- Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the white chocolate chips. The batter will be thick.1 cup (170 grams) white chocolate chips
- Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the blondies cool completely in the pan (about 1 hour) before lifting them out with the parchment paper and slicing into 16 squares.
Notes
- Storage: Store blondies in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
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