Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 100g all-purpose flour; 100g water; 50g active sourdough starter; 400g bread flour; 200g water; 10g salt; 75g sugar; Zest of 1 lemon; 150g fresh blueberries; 25g lemon juice

Highlighted under: Sweet Temptations

I love baking, and making this Blueberry Lemon Sourdough Bread has become one of my favorite activities. The combination of tangy lemons and sweet blueberries creates a beautiful balance of flavors that reminds me of sunny summer days. The sourdough starter adds a delightful depth to the bread, making it perfect for breakfast or a sweet snack. Each slice reveals a burst of juicy blueberries, and the lemon zest brightens every bite. I can’t wait to share this refreshing recipe with you!

Created by

Chantel Rivers

Last updated on 2026-01-22T09:37:19.347Z

When I first decided to bake Blueberry Lemon Sourdough Bread, I wasn't sure how the combination would turn out. To my delight, the flavor was nothing short of spectacular! I found that adding the zest of a whole lemon, rather than just the juice, really intensified the lemony flavor, complementing the blueberries beautifully.

One tip I learned along the way is to be patient with the proofing process. Letting the dough rise longer gives it a better texture and flavor, which is key in sourdough baking. It’s this little extra time that turns an ordinary loaf into something truly special.

Why You'll Love This Recipe
Bursting with the freshness of blueberries and lemon zest
Sourdough texture that is chewy and satisfying
A delightful balance between sweet and tangy flavors

Understanding Sourdough Starter

The sourdough starter is the heart of this Blueberry Lemon Sourdough Bread, providing not only leavening but also a tangy flavor that pairs beautifully with the sweetness of the blueberries and the brightness of the lemon. It’s essential to use an active starter for the best results. You can tell if your starter is ready if it has doubled in size and has a bubbly appearance. If your starter isn't active, consider refreshing it a day before making your bread to ensure it's at its peak strength.

Maintaining the right temperature is crucial for the starter’s activity. Ideally, keep it in a warm spot (around 75°F or 24°C) to promote fermentation during the 4 to 6-hour rest period. If your kitchen is cooler, it may take longer for the starter to become bubbly. For a more robust flavor, you can let the starter ferment longer, but be careful not to over-ferment, which can lead to an overly sour taste.

Perfecting the Dough

When mixing the dough, make sure you add the salt after you have combined the flour and water with the starter. This allows for better gluten development and prevents the salt from directly inhibiting the yeast activity. As you knead, aim for a smooth and elastic texture; this should take about 10 minutes of consistent kneading. If the dough feels too tacky, resist the urge to add more flour; instead, wet your hands to help manage the stickiness.

During the first rise, cover the bowl with a damp cloth or plastic wrap to retain moisture, promoting a good rise. You want the dough to roughly double in size, which is a sign that the fermentation process is thriving. Be patient—if your dough hasn’t risen adequately after 2 hours, give it additional time but check back every 20 minutes. This will ensure a light and airy bread with lovely open crumbs.

Ingredients

For the Sourdough Starter

100g all-purpose flour
100g water
50g active sourdough starter

For the Dough

400g bread flour
200g water
10g salt
75g sugar
Zest of 1 lemon
150g fresh blueberries
25g lemon juice

Instructions

Steps

Prepare the Sourdough Starter

In a mixing bowl, combine 100g of all-purpose flour with 100g of water and 50g of your active sourdough starter. Mix well, cover with a damp cloth, and let it rest at room temperature for about 4 to 6 hours.

Make the Dough

Once your starter is bubbly, in a large bowl, mix 400g of bread flour, 200g of water, 10g of salt, 75g of sugar, lemon zest, and lemon juice until a rough dough forms.

Incorporate the Blueberries

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

First Rise

Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature for about 2 hours or until doubled in size.

Shape the Dough

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

Second Rise

Cover the pan and let it rise for another hour.

Preheat the Oven

Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.

Bake the Bread

Once the dough has risen, bake it in the preheated oven for 40 to 45 minutes until golden brown and hollow sounding when tapped.

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!

Pro Tips

For an extra touch, you can glaze the top of the bread with a lemon syrup made from equal parts sugar and lemon juice after baking for a shiny finish.

Storing and Serving

This Blueberry Lemon Sourdough Bread can be stored at room temperature for up to three days. To keep it fresh longer, consider slicing the bread and freezing it. It freezes well for about 3 months. To reheat, just pop slices in a toaster or warm them in the oven for a few minutes at 350°F (175°C) until warmed through. This preserves the delightful texture and flavor.

Serving this bread can be a treat itself! Try it toasted with a pat of butter or a spread of cream cheese to complement the sweet and tangy flavors. For a breakfast delight, serve it alongside fresh fruits or yogurt. I also love pairing it with herbal teas or a fresh glass of lemonade during the warmer months; it's refreshing and ups the summer vibe.

Variations and Additions

Feel free to experiment with this recipe by adding different fruits or nuts. Chopped walnuts or pecans can add a delightful crunch, while swapping blueberries for raspberries or blackberries can introduce new flavor profiles. Just make sure to maintain the balance of wet and dry ingredients when making substitutions. If you prefer a less sweet bread, you can reduce the sugar by up to half without significantly affecting the dough's texture.

For those who want to enhance the lemon flavor, consider adding a tablespoon of lemon zest in the dough as well as the juice. Lemon extract can also be used for a more pronounced flavor. Just keep in mind that a little goes a long way with extract; one teaspoon should suffice. Adjusting the flavor this way can truly elevate the taste and keep things interesting with each bake.

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just be sure to gently fold them into the dough when it's time to avoid turning the dough purple.

→ How do I know if my sourdough starter is ready?

Your sourdough starter should be bubbly and have doubled in size within a few hours after feeding.

→ Can I use whole wheat flour instead of bread flour?

Yes, you can substitute some of the bread flour with whole wheat flour, but it may change the texture slightly.

→ How should I store the bread?

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