Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 15 h
Yield: 1 loaf
Ingredients: 500g all-purpose flour; 350g water, at room temperature; 100g active sourdough starter; 10g salt; 100g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Sweet Temptations

I absolutely adore making Blueberry Lemon Sourdough Bread! The combination of fresh blueberries and zesty lemon creates a delightful flavor burst in every slice. This recipe is not only delicious, but it also adds a beautiful pop of color to my breakfast table. Sourdough’s unique tanginess complements the sweetness of blueberries perfectly. The method I use helps the dough achieve an ideal rise, and the result is a bread that’s crusty on the outside and soft and moist on the inside. Trust me, you’ll want to savor every bite!

Created by

Chantel Rivers

Last updated on 2026-02-01T16:25:36.255Z

When I first tried making Blueberry Lemon Sourdough Bread, I was amazed at how the flavors meld beautifully together. After experimenting with different techniques, I discovered that allowing the dough to ferment slowly overnight really enhances the sourdough's natural flavor. Plus, it gives the blueberries enough time to infuse their sweetness throughout every bite.

One key tip I learned is to gently fold the blueberries into the dough to prevent them from bursting. This way, you’ll enjoy pockets of juicy berries in the final product without compromising the overall texture. It’s truly a labor of love that pays off deliciously!

Why You Will Love This Recipe
Bright and refreshing blueberry and lemon flavor
Perfectly crusty on the outside and soft inside
A fantastic way to use up ripe blueberries
Great for breakfast or as a delightful snack

Understanding the Role of Blueberries and Lemon

Fresh blueberries not only add a burst of sweetness but also contribute moisture to the bread, enhancing its soft texture. When choosing your blueberries, pick firm, plump ones that are naturally sweet. They should be free of any blemishes or signs of overripeness. If you find yourself with overripe berries, consider using them in a sauce or compote rather than in the dough, as they may burst too easily during mixing.

The addition of lemon zest and juice elevates the flavor profile, creating a wonderful balance between sweet and tangy. Lemon zest contains essential oils that impart a bright aroma and flavor, while the juice adds acidity, which can aid in the development of gluten when mixed with flour. For a stronger lemon flavor, feel free to increase the zest to two lemons.

Perfecting the Sourdough Technique

The autolyse step is crucial; it allows enzymes in the flour to begin breaking down proteins and starches, leading to better flavor and texture. During this phase, do not worry about incorporating salt or blueberries. They can alter water absorption rates and inhibit gluten development, so let the flour and water mix rest for the full 30 minutes before adding other ingredients.

As you knead the dough, aim for a smooth and elastic consistency, which indicates that gluten is developing properly. If the dough feels sticky, resist the temptation to add more flour. Instead, work with wet hands, as this can help manage stickiness without compromising the bread's integrity.

Storage and Serving Suggestions

Store your Blueberry Lemon Sourdough Bread at room temperature wrapped in a clean kitchen towel or in a paper bag to maintain its crust. If you plan to keep it longer than a couple of days, consider freezing it. Slice the bread before freezing and wrap pieces tightly in plastic wrap, followed by foil, to prevent freezer burn. When ready to eat, thaw at room temperature or toast slices directly from frozen for a fresh-baked taste.

This bread makes a fantastic breakfast or snack on its own, but it can also be dressed up. Try it with a smear of cream cheese or butter for a rich contrast to the fruity notes. For a delightful dessert, serve warm slices with a drizzle of honey or a scoop of vanilla ice cream, combining flavors that really shine.

Ingredients

To make this delicious Blueberry Lemon Sourdough Bread, you'll need the following ingredients:

Dough Ingredients

500g all-purpose flour
350g water, at room temperature
100g active sourdough starter
10g salt
100g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Gather these ingredients, and let's get started on creating a magnificent loaf!

Instructions

Follow these steps to make the perfect Blueberry Lemon Sourdough Bread:

Mix the Ingredients

In a large bowl, combine the flour, water, and sourdough starter. Mix until just combined, then let it sit for 30 minutes to autolyse. After that, add salt, lemon zest, and lemon juice. Mix until fully incorporated.

Knead and Add Blueberries

Knead the dough for about 10 minutes until it becomes smooth and elastic. Gently fold in the fresh blueberries, being careful not to burst them.

Bulk Fermentation

Cover the bowl with a damp cloth and let it rest at room temperature for about 4 hours, folding the dough every hour.

Shape and Proof

After bulk fermentation, shape the dough into a round loaf. Place it seam side up in a well-floured proofing basket. Let it proof for 2-4 hours or overnight in the fridge.

Preheat the Oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.

Bake the Bread

Carefully transfer the dough to the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until deep golden brown.

Cool and Serve

Allow the bread to cool completely on a wire rack before slicing. Enjoy your homemade Blueberry Lemon Sourdough Bread!

Once your bread is cool, slice it up and enjoy a delightful piece of this unique bread!

Pro Tips

For best flavor, use in-season blueberries and fresh lemons. Consider adding a sprinkle of coarse sea salt on top just before baking for an extra crunch.

Troubleshooting Common Issues

If your bread doesn't rise as expected, it could be due to an inactive sourdough starter or not enough fermentation time. Always make sure your starter is bubbly and has been fed within a few hours of using it. Additionally, if the kitchen is too cold, consider placing the dough in a slightly warmer area or extending the fermentation time until the dough has visibly expanded.

Another common issue is overbaking, which can lead to dry bread. The bread is ready to be removed from the oven once it has turned a deep golden brown color and sounds hollow when tapped on the bottom. Using a thermometer can take the guesswork out; the internal temperature should reach approximately 200-210°F (93-99°C) when fully baked.

Variations and Additions

Feel free to experiment with the recipe by adding spices such as cinnamon or nutmeg for a warm flavor twist. You could also enhance the lemon notes with a teaspoon of lemon extract. If you enjoy textural contrasts, try adding chopped nuts such as walnuts or almonds along with the blueberries, but ensure that they are evenly distributed to avoid clumping.

For a more decadent treat, consider swirling in a cream cheese mixture (softened cream cheese mixed with a bit of sugar and lemon juice) right before folding in the blueberries. This will result in a creamy filling that complements the fruity flavors beautifully.

Scaling the Recipe Up or Down

This sourdough bread recipe can easily be doubled or halved depending on your needs. For a larger batch, be mindful of your mixing bowl size and fermentation container, as the dough will expand. If you’re cutting the recipe in half, ensure that your sourdough starter is still active, as reducing the volume too much can lead to a less stable fermentation environment.

When scaling, keep an eye on the baking time as the size of the loaf will affect cooking duration. A larger loaf may need an extra 10-15 minutes in the oven, while smaller ones may bake faster. Always rely on visual cues and temperature to determine doneness to ensure consistently excellent results.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them to prevent excess moisture in the dough.

→ How do I store the bread?

Store it in a paper bag at room temperature for up to 3 days or freeze for longer storage.

→ Why is my sourdough not rising?

Check the activity of your sourdough starter; it should be bubbly and doubled in size.

→ Can I add other flavors?

Absolutely! Feel free to add nuts, herbs, or spices for a different flavor profile.