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Preheat the oven to 350°F (180°C) and grease a 9x9-inch baking pan.
In a medium bowl, mix the blueberries and lemon zest. Set aside.
In a separate bowl, whisk together the egg, all-purpose flour, baking powder, brown sugar, cinnamon, granulated sugar, salt, and vanilla extract.
Add the butter and milk to the flour mixture, then fold in the sourdough discard.
Gently fold in the blueberry mixture.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the buckle to cool before serving. Enjoy!