Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup fresh blueberries; 1 tablespoon lemon zest; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk; 1/4 cup sugar; 2 tablespoons vegetable oil; 1 tablespoon lemon juice

Highlighted under: Oven-Crafted Sweets

I recently discovered the joy of making bread without yeast, and this Blueberry Lemon Sourdough Bread quickly became a favorite in my kitchen. The fresh burst of blueberries combined with zesty lemon creates a refreshing twist that takes traditional bread to another level. Plus, the method is incredibly straightforward and requires minimal ingredients, making it perfect for a quick bake. I promise you’ll love the delightful aroma that fills your home as it bakes, especially during brunch or when you have guests over!

Created by

Riley Dawson

Last updated on 2026-01-22T08:37:25.851Z

After several attempts at various bread recipes, I finally landed on this no-yeast option that has become my go-to. I experimented with adding lemon zest to the batter, which turned out to be a game changer for flavor. The combination of tangy lemon and sweet blueberries makes each bite a little piece of heaven, and it’s so easy to make!

One of my favorite tips is to let the mixture rest for a few minutes before baking. This allows the ingredients to meld beautifully, and I truly believe it enhances the texture of the bread. You can enjoy this bread warm, toasted, or even with a spread of butter—every way is delicious!

Why You Will Love This Recipe
Bursting with fresh blueberry flavor and zesty lemon
No yeast means quicker prep and baking time
Perfectly moist with a fabulous crumb
Versatile for breakfast, brunch, or a sweet snack

Understanding Ingredient Roles

In this Blueberry Lemon Sourdough Bread, each ingredient plays a crucial role in creating the bread's unique flavor and texture. The all-purpose flour provides the structure, while baking powder acts as the leavening agent, giving the bread a light and airy crumb without the need for yeast. The addition of lemon zest not only enhances the bread's flavor but also contributes moisture, balancing the sweetness from the sugar and blueberries.

Fresh blueberries are essential for both flavor and moisture. They burst during baking, creating pockets of juiciness that contrast beautifully with the slightly fluffy bread texture. If you don’t have fresh blueberries on hand, you can substitute them with frozen ones; however, be mindful that they might release more liquid, which can slightly alter the bread’s consistency.

Perfecting Your Sourdough Technique

When mixing the wet and dry ingredients, it’s important not to overmix the batter. Overmixing can lead to a dense loaf instead of the light, fluffy texture characteristic of a good quick bread. Stir until just combined, and then gently fold in the blueberries. This method ensures that the batter remains airy and does not develop too much gluten.

Baking the bread at 350°F (175°C) is ideal, as it allows for even cooking without burning the outside. Be sure to keep an eye on it during the last 10 minutes of baking; if the top browns too quickly, consider covering it loosely with aluminum foil to prevent over-browning while ensuring the inside cooks through.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup fresh blueberries
1 tablespoon lemon zest
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup sugar
2 tablespoons vegetable oil
1 tablespoon lemon juice

Mix well and get ready to bake!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Dry Ingredients

In a large bowl, combine flour, baking powder, salt, and sugar. Whisk until well blended.

Combine Wet Ingredients

In another bowl, whisk together milk, vegetable oil, lemon juice, and lemon zest.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Slice and savor the delicious flavors!

Pro Tips

For a unique twist, try adding a sprinkle of cinnamon or a handful of chopped nuts for added texture.

Storage Tips

After baking, allow the Blueberry Lemon Sourdough Bread to cool completely on a wire rack. Once cooled, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container to keep it fresh. Properly stored, it can last up to 3 days at room temperature. If you want to extend its lifespan, consider freezing the bread: slice it before freezing for easy access to individual pieces later on.

To reheat, simply place a slice in the toaster or a microwave for about 15-20 seconds until warmed through. This not only revives the texture but also releases the lovely aroma of blueberries and lemon zest, making it feel freshly baked.

Serving Suggestions

This Blueberry Lemon Sourdough Bread is incredibly versatile. Serve it plain for a simple snack, or spread a little butter or cream cheese for a delightful treat. It pairs wonderfully with morning coffee or tea, making it an excellent addition to brunch gatherings. For a special touch, consider dusting the cooled loaf with a bit of powdered sugar or drizzling a light lemon glaze over the top.

You can also think about variations on this basic recipe. Try adding a sprinkle of cinnamon or vanilla extract for an extra layer of flavor. If you're feeling adventurous, mix in other berries, like raspberries or blackberries, or even chopped nuts for added texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to add them straight from the freezer without thawing to prevent the batter from turning blue.

→ How can I store the leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

→ Can I substitute whole wheat flour?

Absolutely! Whole wheat flour can be used; just note that it may result in a denser texture.

→ What can I serve with this bread?

This bread is delicious on its own but pairs wonderfully with butter, cream cheese, or a light drizzle of honey.