Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup sourdough starter, active and bubbly; 1 cup warm water; 1/4 cup sugar; 1/4 cup lemon juice; Zest of 1 lemon; 1 teaspoon salt; 1 1/2 cups fresh blueberries

Highlighted under: Sugar & Whisk

I absolutely love baking, and when I combined two of my favorite flavors, blueberry and lemon, into a sourdough bread, it felt like magic. The tangy notes of the sourdough perfectly complement the burst of sweet blueberries and refreshing lemon zest. This recipe not only satisfies my sweet tooth but also brings a sense of accomplishment as I watch the dough rise and transform. Each slice is a delightful journey, perfect for breakfast or a snack, making it one of my go-to recipes for family gatherings and cozy weekends.

Created by

Fiona Carter

Last updated on 2026-01-24T12:10:24.098Z

When I first attempted this Blueberry Lemon Sourdough Bread, I was amazed at how well the flavors melded together. The sourdough's natural tanginess paired with the sweet and tart blueberries created an irresistible combination. I remember the first time I sliced into a warm loaf, the aroma filled my kitchen, and it instantly became a favorite in our home.

One tip I learned is to let the dough rest longer during the first rise, which enhances the flavor significantly. The blueberries tend to burst during baking, creating pockets of juicy goodness amidst the bread's soft texture. This little detail makes a huge difference in the final taste!

Why You Will Love This Recipe
Bursting with juicy blueberries and zesty lemon flavor
Soft, chewy texture with a lovely crust
Perfect for breakfast, brunch, or as a snack

Understanding Sourdough Fermentation

The fermentation process is what sets sourdough apart from other breads, and it greatly influences the flavor and texture of your Blueberry Lemon Sourdough Bread. The sourdough starter contains wild yeast and bacteria, which work together to develop the dough's mild tanginess. Allowing the dough to rest for 30 minutes after mixing helps to enhance the gluten structure before the first rise. This autolyse period is crucial for achieving a well-developed crumb in the final loaf.

During the first rise, also known as bulk fermentation, the dough should ideally double in size. If you're in a cooler environment, this may take closer to 3 hours, so keep a close eye on it. A warm, draft-free location is ideal; consider placing the bowl inside an oven with just the light on or near a radiator. The volume of the dough is a key indicator—it should feel airy and puffy to the touch.

Perfecting Texture and Flavor

The chewy texture of this bread comes from the well-developed gluten, which traps the carbon dioxide released during fermentation. When shaping your loaf, be careful not to deflate it completely; you want to maintain the air pockets created during the rise. Use a gentle touch to form the loaf, ensuring it holds its shape. A well-formed loaf will yield a beautiful dome and an even crumb structure once baked.

The unique combination of blueberries and lemon doesn't just add flavor; they also impact the moisture content of the bread. Fresh blueberries introduce both sweetness and moisture, keeping the loaf soft. If you prefer a drier bread or want to avoid excess moisture, you could substitute dried blueberries, but be sure to rehydrate them in warm water first for about 20 minutes. The zesty lemon juice helps to brighten the overall flavor, balancing the sweetness of the fruit.

Ingredients

Ingredients for Blueberry Lemon Sourdough Bread

Ingredients

3 cups all-purpose flour
1 cup sourdough starter, active and bubbly
1 cup warm water
1/4 cup sugar
1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon salt
1 1/2 cups fresh blueberries

Mix these ingredients well to create your dough.

Instructions

Steps to Make Blueberry Lemon Sourdough Bread

Mix the Dough

In a large bowl, combine the flour, sourdough starter, warm water, sugar, lemon juice, lemon zest, and salt. Stir until a shaggy dough forms. Let it rest for about 30 minutes.

Add Blueberries

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

First Rise

Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free location for 2 hours, or until doubled in size.

Shape the Loaf

Turn the dough out onto a lightly floured surface and shape it into a loaf. Place it in a greased loaf pan.

Second Rise

Cover with plastic wrap and allow the dough to rise for an additional 30 minutes.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Bake

Bake the bread for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

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

Slice and enjoy your delicious Blueberry Lemon Sourdough Bread!

Pro Tips

For best results, use fresh blueberries and ensure your sourdough starter is active before starting this recipe.

Storing and Serving Suggestions

Once your Blueberry Lemon Sourdough Bread is completely cool, it's best stored in a paper bag or wrapped in a clean kitchen towel to maintain its crust. Avoid plastic bags, as they can make your crust soggy. If you need to keep it for longer than a few days, consider slicing the bread and freezing it. Wrap individual slices in parchment paper, then place them in a zip-top bag. When you're ready to enjoy it again, simply toast the slices directly from frozen.

This bread is beautifully versatile and can be served in various ways. For breakfast, I love to toast a slice and spread a thin layer of cream cheese, followed by a drizzle of honey. Alternatively, it makes a fantastic base for a decadent brunch, topped with fresh fruit and a dollop of yogurt. Pair it with tea or coffee for a delightful afternoon snack!

Variations and Additions

Feel free to experiment with additional flavors by incorporating spices such as cinnamon or nutmeg into the dough, which can harmonize beautifully with the blueberries. If you want a more indulgent twist, consider adding a crumb topping made from flour, sugar, and butter before the final rise to add crunch and sweetness. Each variation offers a different flavor experience while respecting the core essence of the recipe.

For a healthier twist, you could reduce the sugar amount slightly or replace it with honey or maple syrup. Additionally, if you're looking for a whole grain option, consider substituting a portion of the all-purpose flour with whole wheat flour, which will add nuttiness and a boost of fiber. Just be aware that adjusting the flour types may affect hydration, so keep an eye on the dough consistency and adjust your water accordingly.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in gently while the dough is still cold to avoid them breaking apart.

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

The bread is done when it's golden brown on top and sounds hollow when tapped on the bottom.

→ Can I make this bread without a sourdough starter?

Yes, you can replace the sourdough starter with 1 cup of plain yogurt or buttermilk, adjusting the flour slightly as needed.

→ How should I store the leftover bread?

Store leftover bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.