Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 cup water, lukewarm; 1 cup fresh blueberries; Zest of 1 lemon; 1 tablespoon lemon juice; 1 tablespoon sugar; 1 teaspoon salt

Highlighted under: Oven-Crafted Sweets

I absolutely love baking bread, and this Blueberry Lemon Sourdough Bread has quickly become one of my favorites. The tangy notes of sourdough combined with the burst of fresh blueberries and the zest of lemon create a deliciously unique flavor profile that’s perfect for breakfast or a snack. The slight sweetness from the berries adds a beautiful contrast to the bread's subtle tartness, making each bite a delightful experience. If you’re eager to impress your family with homemade bread, this recipe is a must-try!

Created by

Riley Dawson

Last updated on 2026-02-02T00:13:36.349Z

Baking this Blueberry Lemon Sourdough Bread has been an exciting journey. I started experimenting with flavors, and the combination of blueberries and lemon in sourdough truly blew my mind. The way the flavors meld together is nothing short of magic and brings a refreshing twist to traditional sourdough.

One tip I learned along the way is to gently fold in the blueberries just before shaping the dough to maintain their integrity. This preserves the burst of juices in the finished loaf, creating a beautiful marbling of flavor that makes each slice breathtakingly delicious.

Why You Will Love This Recipe
The perfect balance of sweet and tangy flavors
A delightful twist on traditional sourdough
Fantastic for breakfast, brunch, or snacking

Understanding Sourdough

Sourdough bread is distinct due to its reliance on natural fermentation, which results from wild yeast and bacteria present in the sourdough starter. This fermentation process not only helps the bread rise but also contributes to its unique flavor profile. The longer fermentation time allows the dough to develop more complex flavors, making it tangier and richer than commercially yeasted breads. It's essential to use an active sourdough starter for this recipe to achieve that perfect rise and depth of flavor.

The hydration level in the dough is also crucial. The combination of all-purpose flour and bread flour creates a dough that is manageable yet yields a loaf with a delightful crumb structure. The bread flour adds strength and elasticity, essential for trapping the gases produced during fermentation, while the all-purpose flour contributes to a tender bite. For those interested in experimenting, you can substitute whole wheat flour for half of the all-purpose flour, adding a nutty flavor and increased nutrition.

Handling the Blueberries

Incorporating blueberries into this sourdough bread not only adds flavor but also moisture, which can affect the dough's consistency. It's important to gently fold the blueberries in after the first rise. Too much handling can crush the berries, which may result in a soggier bread. I recommend using fresh blueberries; however, if you need to substitute with frozen, ensure they are thawed and drained adequately before adding them to the dough to avoid excess moisture.

When choosing blueberries, consider using ripe, plump berries for maximum sweetness and flavor. They should be free of mold and have a vibrant color. If you're feeling adventurous, try mixing in other berries like raspberries or blackberries for a mixed berry loaf. Just be mindful of their juiciness as it may slightly alter the dough's hydration.

Ingredients

Gather the following ingredients to prepare your dough:

Ingredients

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 cup water, lukewarm
1 cup fresh blueberries
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt

Make sure all ingredients are at room temperature before starting your bread journey!

Instructions

Follow these steps carefully to create your delicious bread:

Mix the Dough

In a large bowl, combine the all-purpose flour, bread flour, salt, and sugar. In another bowl, mix the active sourdough starter with lukewarm water, lemon zest, and lemon juice. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.

Knead and Ferment

Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place the dough back in the bowl, cover it, and let it rise at room temperature for 2 hours or until doubled in size.

Incorporate Blueberries

Gently deflate the risen dough and carefully fold in the blueberries. Be cautious not to crush them to keep some whole.

Shape and Second Rise

Shape the dough into a round loaf and place it in a proofing basket or bowl. Cover and let it rise for another hour.

Preheat and Bake

Preheat your oven to 450°F (230°C). Once ready, carefully place the loaf in the oven on a baking stone or tray, and bake for 35-40 minutes until golden brown.

Let the bread cool on a wire rack before slicing. Enjoy the aromatic flavors!

Pro Tips

For best results, allow your starter to peak in activity before using. This ensures maximum rise and flavor in your bread.

Make-Ahead and Storage Tips

This Blueberry Lemon Sourdough Bread can be made ahead of time and stored. Once baked and cooled, wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, consider slicing the bread and placing it in a freezer-safe bag. It can be frozen for up to two months. To serve, simply thaw at room temperature or pop slices directly into the toaster for a quick reheat.

If you want to prepare the dough in advance, you can let it ferment overnight in the refrigerator after shaping the loaf. This cold fermentation enhances the flavors and makes for a more complex sourdough. Just ensure to bring the dough back to room temperature before baking to allow for a good rise.

Serving Suggestions

This bread is fantastic on its own, but you can elevate the experience further. Serve slices with a smear of cream cheese or ricotta, drizzling a little honey or maple syrup on top for added sweetness. If you're feeling indulgent, consider making French toast with it—just dip the slices in an egg and milk mixture, then cook until golden brown for a delightful breakfast treat.

Not just for breakfast, this Blueberry Lemon Sourdough makes a great addition to a brunch spread. Pair it with a light salad or serve alongside a bowl of yogurt and granola for a balanced meal. The bright lemon flavor also pairs beautifully with herbal teas, providing a refreshing contrast on a warm afternoon.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.

→ How do I store the leftover bread?

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

→ What should I do if my sourdough doesn't rise?

Ensure your starter is active and bubbly. If it’s not, feed it with flour and water and let it sit at room temperature until it doubles in size.

→ Can I replace lemon with another citrus?

Absolutely! Orange or lime zest can be used for a different yet equally refreshing flavor.