Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 4 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup active sourdough starter; 1 cup water (room temperature); 1 teaspoon salt; 1 tablespoon sugar; 1 cup fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Baked Collection

I absolutely love making blueberry lemon sourdough bread because it combines the tanginess of sourdough with the vibrant flavors of fresh lemons and blueberries. The moment I pull it out of the oven, my kitchen fills with a sweet and zesty aroma that instantly transports me to sunny afternoons. This bread is perfect for breakfast or an afternoon snack, and the crunchy crust paired with a soft, flavorful center makes every bite unforgettable. Whether I’m sharing it with friends or savoring it alone, this recipe always brings me joy.

Created by

Hester Lockwood

Last updated on 2026-01-24T09:13:34.921Z

When experimenting with sourdough, I decided to add fresh blueberries and zesty lemon to the mix. The result was nothing short of spectacular! My family couldn’t get enough of the unique flavor combination. I discovered that incorporating the blueberries during the folding stage preserved their shape while still infusing the bread with their sweet juiciness.

Additionally, I found that using freshly grated lemon zest enhances the bread’s aroma and flavor tremendously. It was a delightful surprise that I’ll continue to use in future batches. This bread has become a staple in my home, and I can’t wait for you to try it!

Why You Will Love This Recipe
The sweet and tart explosion from blueberries and lemon zest in every bite.
A crunchy crust that gives way to a fluffy, flavorful interior.
An impressive homemade bread that is perfect for gatherings or a cozy brunch.

The Role of Sourdough Starter

Using an active sourdough starter is essential for this recipe, as it not only provides the necessary leavening but also contributes to the tangy flavor profile of the bread. The natural yeast present in the starter creates a complex aroma and taste that pairs beautifully with blueberries and lemon. Make sure your starter is bubbly and has been fed within the last few hours to ensure optimal fermentation and rise.

If you're short on time or need to use a different leavening agent, you can substitute the sourdough starter with 1 packet (2 1/4 teaspoons) of instant yeast mixed with the water. However, this will change the flavor dynamic, resulting in a sweeter bread without the tangy depth that sourdough provides.

Working with Blueberries

Blueberries are delicate and can easily break apart, releasing their juices into the dough. To minimize this, make sure to fold them in gently during the incorporation step. A good tip is to toss the blueberries in a little flour before adding them; this will help them keep their shape. Fresh blueberries work best, but you can use frozen ones as well. Just be aware they may add a bit of moisture to the dough, so reduce the water slightly if using frozen fruit.

For a fun twist, consider adding a bit of lemon-infused olive oil or a handful of chopped nuts, such as pecans or walnuts, during the blueberry incorporation step. This addition will give the bread an extra layer of texture and flavor.

Ingredients

Gather these ingredients to create a delicious loaf of blueberry lemon sourdough bread.

Ingredients

3 cups all-purpose flour
1 cup active sourdough starter
1 cup water (room temperature)
1 teaspoon salt
1 tablespoon sugar
1 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to make your blueberry lemon sourdough bread.

Mix the Dough

In a large bowl, combine the flour, sourdough starter, water, salt, and sugar. Mix until a shaggy dough forms. Let it rest for 30 minutes.

Autolyse

After the resting period, add the lemon zest and juice. Knead the dough for 5 minutes until smooth and elastic.

Incorporate Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the dough.

Bulk Fermentation

Cover the dough and let it rise at room temperature for 3 hours, stretching and folding the dough every 30 minutes.

Shape and Proof

Shape the dough into a round loaf and place it in a proofing basket. Let it rise for another hour.

Preheat the Oven

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.

Bake the Bread

Carefully place the risen dough into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.

Cool and Serve

Once baked, transfer the loaf to a wire rack to cool before slicing. Enjoy your homemade blueberry lemon sourdough bread!

Enjoy this bread fresh, or toast slices for an added crispiness!

Pro Tips

For best results, use a kitchen scale to measure ingredients. Ensuring an active sourdough starter enhances the rise and flavor of your bread.

Troubleshooting Fermentation

If your dough doesn’t rise as expected during the bulk fermentation, consider the temperature of your environment. Ideally, it should be around 75-80°F (24-27°C) for perfect fermenting conditions. If your kitchen is cooler, consider placing the dough in a slightly warm, draft-free area or even in your oven with the light on to create a warm environment.

Over-fermentation can also pose a problem, causing your dough to flatten and lose structure. If the dough begins to have a slightly overly sour smell or if it has doubled in size and looks overly puffy, it’s time to move on to shaping. Learning to recognize the signs of perfect fermentation can take practice, but it will result in a superior bread.

Storage and Serving Suggestions

Once cool, wrap the bread in parchment paper and then in plastic wrap or a reusable bag to keep it fresh. For longer storage, slice the bread and freeze individual pieces. This way, you can enjoy a slice toasted at any time, perfect for breakfast or a snack paired with butter or lemon curd.

Serve this blueberry lemon sourdough as a centerpiece at brunch gatherings or as a sweet addition to afternoon tea. It pairs exceptionally well with cream cheese or a sprinkle of powdered sugar. For a more elaborate serving option, consider making French toast with your leftover slices, soaking them in a mixture of eggs, milk, and cinnamon for a delightful brunch treat!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be aware that they may release more moisture into the dough. Thaw and drain them before use.

→ How long will this bread last?

It can be kept at room temperature for 2-3 days in an airtight container, or up to a week in the refrigerator.

→ Can I substitute the all-purpose flour?

You can use bread flour for a chewier texture or whole wheat flour for a more rustic flavor.

→ Is there a gluten-free option for this recipe?

Yes, you can try using a gluten-free all-purpose blend, but the texture may vary.