Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour; 1 1/2 cups sourdough starter (active and bubbly); 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries; 1 cup water (adjust as needed)

Highlighted under: Dessert Magic

I absolutely love baking, and nothing brings me more joy than the aroma of freshly baked bread wafting through my kitchen. This Blueberry Lemon Sourdough Bread not only fills the air with a delightful scent, but it also combines the tartness of lemons with juicy blueberries for a flavor explosion. On weekends, I often find myself preparing this bread as an indulgent breakfast treat or midday snack. The best part? It’s incredibly satisfying to watch the dough rise and transform into a beautiful loaf that brightens up any meal.

Created by

Harriet Mason

Last updated on 2026-01-24T11:34:14.891Z

This recipe for Blueberry Lemon Sourdough Bread has a story behind it. I remember the first time I experimented with flavors in sourdough, using fresh blueberries and a hint of lemon zest. The combination was incredible and I’ve cherished that moment ever since. I often serve this bread with a spread of butter or cream cheese, which complements the flavors beautifully.

One of the key tips I learned along the way is to allow the dough to rise longer at cooler temperatures. This slow fermentation really enhances the flavor profile, making each bite a delightful experience. I highly recommend practicing patience – it’s truly worth it in the end!

Why You Will Love This Recipe
A perfect harmony of tangy lemon and sweet blueberries
The crispy crust and soft, airy interior
An impressive centerpiece for any brunch gathering

Understanding the Ingredients

The star players in this Blueberry Lemon Sourdough Bread are the fresh blueberries and vibrant lemon juice. The blueberries not only add natural sweetness but also impart moisture, keeping the bread tender. If you opt for frozen blueberries, don’t worry; just fold them in gently while still frozen to minimize color bleeding into the dough, which can yield a lovely mottled effect.

The choice of flours is essential in achieving the perfect texture. Using a combination of all-purpose and whole wheat flour introduces a nutty flavor and enhances the bread's structure. All-purpose flour provides the necessary gluten development, while whole wheat flour adds depth. If you're gluten-sensitive, consider a gluten-free all-purpose blend, but be mindful that the bread's rise and texture may vary.

Perfecting the Fermentation

The bulk fermentation phase is crucial for developing flavor and strength in your dough. During the first two hours, perform stretch and folds approximately every 30 minutes. This technique helps build gluten structure, integral for a good rise. You'll know it’s ready when the dough feels airy and has visibly expanded, about double in size after 4-5 hours at room temperature.

If you need to step away, refrigerating the dough overnight during the final proofing can deepen the flavor profile significantly. This longer proofing time allows for complex fermentation flavors to develop, making each bite deliciously tangy and aromatic. Just make sure to warm it slightly before baking to help ease the transition back to room temperature.

Baking Tips for Success

When you preheat your oven, placing a Dutch oven inside creates a steamy environment essential for achieving that crispy crust everyone loves. After placing the dough inside, bake it covered for 30 minutes to trap moisture, then remove the lid to allow browning for an additional 10 minutes. Watch for that golden-brown hue on top; it’s the indicator that your bread is perfectly baked.

If you find the crust is browning too quickly before the inside is cooked through, lower the oven temperature to 425°F (220°C) instead. You may need to extend the baking time slightly, so keep an eye on it. An instant-read thermometer can also help; your bread is done when it reaches an internal temperature of around 200°F (93°C).

Ingredients

Gather these ingredients to start making your Blueberry Lemon Sourdough Bread:

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sourdough starter (active and bubbly)
1 teaspoon salt
1 tablespoon sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries
1 cup water (adjust as needed)

Make sure all ingredients are at room temperature before starting.

Instructions

Follow these steps to create your Blueberry Lemon Sourdough Bread:

Mix the Dough

In a large bowl, combine the all-purpose flour, whole wheat flour, salt, sugar, lemon zest, and sourdough starter. Gradually add water until a shaggy dough forms. Gently fold in the blueberries.

Bulk Fermentation

Cover the bowl with a damp cloth and let it rise at room temperature for about 4-5 hours, doing stretch and folds every 30 minutes for the first two hours.

Shape the Dough

After bulk fermentation, turn the dough out onto a floured surface. Shape it into a tight round loaf and place it seam-side down in a well-floured proofing basket.

Final Proofing

Cover the dough and allow it to proof for 2 hours at room temperature, or refrigerate overnight for a deeper flavor.

Preheat and Bake

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes until golden brown.

Once baked, allow the bread to cool completely before slicing.

Pro Tips

For best results, use a kitchen scale to measure your ingredients accurately. Adjust water content based on humidity levels for perfect dough consistency.

Serving Suggestions

Once the Blueberry Lemon Sourdough Bread has cooled, consider serving it toasted with a pat of butter or a smear of cream cheese for breakfast. The citrus zing pairs beautifully with whipped cream cheese mixed with a hint of lemon juice, enhancing the flavor even further. It also makes for a stunning centerpiece on any brunch table, garnished with a sprinkle of powdered sugar and fresh blueberries.

For an indulgent twist, you can transform leftovers into French toast. Simply slice the bread, dip it in an egg mixture with cinnamon, and cook it on a skillet until golden brown. Top with fresh berries and a drizzle of maple syrup for a delightful brunch treat that showcases the bread's unique flavors.

Storage and Freezing

Storing your Blueberry Lemon Sourdough Bread properly can greatly extend its freshness. Keep it wrapped in a kitchen towel at room temperature for up to 3 days, ensuring it stays soft while retaining the crust's texture. If you plan to keep it longer, slice and freeze the bread. Just place the slices in an airtight freezer bag, and it will be good for up to 3 months.

When you’re ready to enjoy the frozen bread, simply toast it directly from the freezer or allow it to thaw at room temperature. This method preserves the flavors and textures well, making it a convenient option for a quick breakfast or snack any day of the week.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but be aware that they may release more moisture into the dough.

→ How do I store the bread?

Store the bread wrapped in a kitchen towel at room temperature for up to three days, or freeze for longer storage.

→ What if my dough doesn't rise?

Ensure your sourdough starter is active and bubbly. Also, room temperature and humidity can greatly affect rising times.

→ Is it necessary to use lemon juice?

Lemon juice adds flavor and acidity, which enhances the bread's taste. However, you can omit it if you prefer.