Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 slices
Ingredients: 2 cups sourdough bread, cubed; 1 cup fresh blueberries; 1/4 cup lemon juice; Zest of 1 lemon; 1/4 cup sugar; 1/4 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Highlighted under: Sweet Temptations

I love making Blueberry Lemon Sourdough Slices because they combine the tangy goodness of sourdough with vibrant blueberries and a zesty lemon kick. The blend of flavors is simply irresistible, and each slice is bursting with juiciness. I find that using fresh lemons and ripe blueberries enhances the overall taste, making this treat perfect for breakfast or as a light dessert. Plus, it’s a delightful way to use up leftover sourdough, turning it into something extraordinary in just 30 minutes.

Created by

Chantel Rivers

Last updated on 2026-02-15T05:45:36.323Z

When I first experimented with blueberry and lemon in my sourdough, I was amazed at how the flavors melded together beautifully. The tartness of the lemon balances the sweetness of the blueberries, creating a vibrant and refreshing slice that is hard to resist. I recommend using a combination of fresh and frozen blueberries for the best texture and flavor.

What works in this recipe is the use of sourdough starter, which not only provides a delicious tang but also adds depth to the overall flavor. I always make sure to let my Sourdough sit overnight for an even richer taste, which really takes these slices to another level. Enjoying them warm is truly heavenly!

Why You Will Love This Recipe
Tangy lemon flavor complements sweet blueberries perfectly
Light and fluffy texture that feels indulgent yet refreshing
A wonderful way to use up leftover sourdough
Ideal for brunch or as a light snack anytime

Enhancing Flavor with Fresh Ingredients

Using fresh ingredients is key to elevating the flavor of your Blueberry Lemon Sourdough Slices. The zest of a ripe lemon not only adds a citrusy brightness but also provides aromatic oils that enhance the overall taste. Choose blueberries that are plump and juicy; these will burst during baking, releasing their sweet juices throughout the batter for a wonderfully moist final product.

If you want to take your slices to the next level, consider adding a sprinkle of lemon zest on top before baking. This creates a flavorful crust and introduces a vibrant aroma while they bake. Investing in high-quality butter will also make a significant difference; it’s what creates that delightful richness in each bite.

Baking Tips for Perfect Texture

Achieving the right texture is crucial for these slices. The mixture should be moist but not overly wet. If it seems too runny, you can add a touch more bread to absorb excess liquid. Additionally, folding in the blueberries gently is essential; this prevents them from breaking apart and ensures the slices have pockets of juicy berries throughout.

After baking, let the slices cool in the pan for about 10 minutes before transferring them to a cooling rack. This allows them to set properly without falling apart. Look for a golden-brown top and edges as a visual cue that they are ready to be removed from the oven.

Ingredients

For the Blueberry Lemon Sourdough Slices

2 cups sourdough bread, cubed
1 cup fresh blueberries
1/4 cup lemon juice
Zest of 1 lemon
1/4 cup sugar
1/4 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Prepare the Sour Dough

In a large bowl, combine the sourdough bread cubes with the lemon juice and zest. Mix well and let it sit for 5 minutes to soak.

Mix the Wet Ingredients

In another bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. Gradually pour this mixture over the bread cubes and mix to combine.

Add Blueberries

Gently fold in the fresh blueberries, being careful not to crush them.

Prepare the Oven

Preheat the oven to 350°F (175°C) and grease a baking dish.

Bake

Pour the mixture into the greased baking dish and smooth the top. Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

Allow to cool for a few minutes, then slice and serve warm. Enjoy your delicious slices!

Pro Tips

To enhance the lemon flavor, you can drizzle a simple lemon glaze over the slices after they've cooled.

Storage and Make-Ahead Ideas

These Blueberry Lemon Sourdough Slices can be made ahead of time and stored in an airtight container for up to three days at room temperature. If you wish to keep them longer, they can be frozen. Just be sure to wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a quick warm-up.

For a delightful breakfast option, consider making a double batch. You can freeze half for a future brunch or busy weekday mornings. Just slice them before freezing, so you can take out only what you need. Alternatively, toast individual slices in a toaster oven for a warm, crispy treat.

Variations and Dietary Swaps

Feel free to get creative with this recipe! If you’re looking to incorporate different flavors, try adding a handful of chopped nuts or seeds to provide an extra crunch. You could also substitute the blueberries with raspberries or strawberries for a delightful twist, keeping in mind that you may need to adjust the sugar level depending on the fruit’s tartness.

For a dairy-free option, use coconut oil instead of butter and almond milk in place of eggs. There are also egg substitutes like flaxseed meal or chia seeds that can be used for binding. Just mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it gels, and then use it in place of each egg.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well, but be sure to fold them in gently to prevent color bleeding.

→ How long can I store the slices?

You can store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.

→ Can I substitute all-purpose flour for sourdough?

This recipe is specifically designed for sourdough bread; however, you could attempt a version with all-purpose flour for a different texture.

→ What can I serve with Blueberry Lemon Sourdough Slices?

These slices are delicious on their own but pair beautifully with whipped cream or a dollop of yogurt.