Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g water; 100g active sourdough starter; 10g salt; 200g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon (approx. 30ml)

Highlighted under: Sweet Baking Favorites

I’ve always been a sucker for the combination of blueberries and lemon, and this Blueberry Lemon Sourdough Bread is a mouthwatering testament to that love. The tartness of fresh lemon zest complements the sweetness of the blueberries beautifully, creating a tangy and fruity loaf that’s perfect for breakfast or as a simple snack. What I love most is how the sourdough gives it that delightful texture, with a nice crust and a soft, airy crumb. Trust me, once you try this, you’ll never look at sourdough the same way!

Created by

Lauren Mitchell

Last updated on 2026-01-24T13:59:35.023Z

When I first tried making this recipe, I was amazed at how the natural flavors came together. The blueberries practically burst with juice, while the lemon zest brightened every bite. I found that allowing the dough to rise longer really enhances the sourdough flavor. Additionally, folding in the blueberries gently at the end ensures they don’t break apart too much, leaving the bread speckled with vibrant color.

This blue lemon creation has become a staple in my home. My family loves it, and I’ve taken to serving it warm with a bit of butter or cream cheese. It’s a delightful treat that never fails to impress. Plus, the aroma while it bakes is simply intoxicating—your kitchen will smell heavenly!

Why You'll Love This Recipe
Delicious blend of tart lemon and sweet blueberries
Unique sourdough texture that elevates your baking
Perfect for morning toasts or afternoon tea

Perfecting Your Sourdough Technique

When making this Blueberry Lemon Sourdough Bread, attention to the sourdough starter is paramount. Ensure it is active and bubbly before you begin; this ensures a good rise and flavor. You can test its readiness by performing the 'float test': drop a small spoonful of starter into a glass of water. If it floats, it’s ready to use. If not, give it another feeding and wait a few more hours.

During the first rise, performing stretch and folds every 30 minutes is crucial for developing gluten structure without excessive kneading. To do this, wet your fingers to prevent sticking, grab a portion of the dough, stretch it upwards, and fold it over itself. This technique strengthens the dough, helping it hold the blueberry and lemon filling as it rises.

Understanding Flavor and Texture

The combination of blueberries and lemon not only adds vibrant flavor but also enhances the overall texture of the bread. The natural sweetness of the blueberries balances the acidity of the lemon, creating a complex flavor profile. When the bread is baked, the blueberries burst slightly, releasing juices that integrate beautifully with the dough, adding moisture without making it soggy.

Using bread flour in this recipe is key. Its higher protein content contributes to a strong structure that supports the lightweight sourdough crumb. If you only have all-purpose flour, it can still work, but the resulting loaf might be slightly less chewy and airy. Keep in mind that the dough may require minor adjustments in hydration since different flours can absorb moisture differently.

Ingredients

For the dough

500g bread flour
350g water
100g active sourdough starter
10g salt

For the filling

200g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon (approx. 30ml)

Make sure to use ripe blueberries for the best flavor!

Instructions

Mixing the Dough

In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until a shaggy dough forms. Let it rest for about 30 minutes.

Adding Salt

After the resting time, add the salt and mix thoroughly to incorporate. This will help strengthen the dough.

First Rise

Cover the bowl with a damp cloth and let it rise at room temperature for about 2 hours, performing stretch and folds every 30 minutes.

Incorporating Blueberries

Gently fold in the lemon zest, lemon juice, and fresh blueberries into the dough, being careful not to break the berries.

Shaping the Loaf

Lightly flour your work surface and turn the dough out. Shape it into a round loaf and let it rest for 30 minutes.

Final Rise

Place the loaf into a floured proofing basket and cover it. Let it rise for another 1 to 2 hours.

Baking the Bread

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the loaf to the hot pot, cover, and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes until golden brown.

Cool and Serve

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Your freshly baked bread is now ready to enjoy!

Pro Tips

For best results, use fresh, high-quality blueberries and allow the bread to cool completely before slicing to prevent squishing the fruit.

Storage Tips

To store your Blueberry Lemon Sourdough Bread, let it cool completely on a wire rack, as this prevents condensation from making the crust soggy. Once cooled, wrap it in parchment paper, then place it in a paper bag or a bread box to maintain its crustiness. This bread is best enjoyed fresh but can last at room temperature for up to 3 days.

For longer storage, consider freezing the loaf. Slice the bread before freezing; this allows you to take out only what you need. Wrap each slice in plastic wrap or foil before placing them in a freezer-safe bag. The bread can be frozen for up to 3 months. When ready to enjoy, toast the slices directly from the freezer for a quick and delightful treat.

Variations and Serving Suggestions

This basic recipe opens the door to numerous variations. Consider adding poppy seeds for an extra crunch, or swap in raspberries for a different fruity twist. You could even stir in toasted nuts for added texture. For a more indulgent option, spread a layer of cream cheese on toasted slices for a breakfast treat that feels luxurious.

Pair your Blueberry Lemon Sourdough Bread with whipped butter or a sprinkle of powdered sugar for a delightful afternoon snack. Additionally, it serves beautifully as the base for French toast. Just soak the slices in an egg-milk mixture and cook until golden on both sides—this turns your leftover bread into a decadent breakfast idea that's sure to impress.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but they may release more juice into the dough. Consider reducing the lemon juice slightly.

→ How do I store this bread?

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

→ Can I make this bread without a sourdough starter?

While it won’t be exactly the same, you can use a pinch of yeast with a similar method.

→ What can I serve with this bread?

This bread pairs wonderfully with cream cheese, butter, or even as a base for French toast.