Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 35 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter; 1/2 cup water; 1/2 tsp salt; 1/4 cup sugar; Zest of 1 lemon; 1 cup fresh blueberries; 1 tbsp lemon juice

Highlighted under: Sweet Table Classics

I absolutely adore baking, and this Blueberry Lemon Sourdough Bread has quickly become a favorite in my kitchen. The tangy flavor of the lemon pairs beautifully with the sweet, juicy blueberries, creating a delightful combination that brightens up any breakfast or snack time. Each bite is moist, flavorful, and just the right balance of sweet and tart. I love how the sourdough adds a unique depth of flavor, making this bread not only delicious but also a delightful experience to bake and share with friends and family.

Created by

Evelyn Parker

Last updated on 2026-01-24T09:31:25.468Z

As I wandered through the local farmer's market, the vibrant blueberries caught my eye, and I knew I had to incorporate them into my next sourdough creation. I spent hours perfecting this recipe to highlight the fruits and citrus, and the end result blew me away. The fresh flavors meld perfectly, and the aroma that fills my kitchen while it bakes is simply irresistible.

One tip I learned along the way is to avoid over-mixing the dough once you add the blueberries; they can break apart and turn the dough purple, which is not what we want. Instead, gently fold them in to keep their shape and ensure they burst with juiciness in every slice!

Why You'll Love This Recipe
The refreshing burst of blueberries complements the zesty lemon perfectly.
Sourdough’s unique flavor profile takes this bread to the next level.
Great texture with a crunchy crust and soft, flavorful interior.

The Role of Ingredients

Each ingredient in this Blueberry Lemon Sourdough Bread serves a crucial purpose in achieving the perfect flavor and texture. For instance, the sourdough starter not only provides the signature tang but also contributes to a more complex flavor profile that balances the sweetness of the blueberries and the acidity of the lemon. Without this starter, you would miss out on the rich depth that characterizes this bread. If you're watching your yeast intake, the natural fermentation process of the sourdough offers a healthier alternative.

Blueberries add a burst of moisture and natural sweetness to the bread, but they can also be a bit tricky. Always opt for fresh blueberries; frozen ones can release excess moisture when baked, which may affect the crumb. Make sure to fold them into the dough gently to prevent them from breaking and bleeding into the batter, as this will help retain their shape and ensure a visually appealing loaf.

Perfecting Your Technique

The kneading process is essential for developing gluten, which gives the bread its structure. I recommend kneading for about 5 minutes on a floured surface until the dough is smooth and elastic. Pay attention to the texture; it should feel slightly tacky but not overly sticky. If it is sticking too much, incorporate a little more flour but be cautious not to overdo it, which may lead to a dense bread.

During the autolyse phase, allowing the dough to rest for 30 minutes lets the flour fully absorb the water and start gluten development. This step enhances the dough's extensibility, leading to a nicer rise. Avoid skipping this section, as it may compromise the bread's final texture.

Ingredients

Ingredients for Blueberry Lemon Sourdough Bread

2 cups all-purpose flour
1 cup sourdough starter
1/2 cup water
1/2 tsp salt
1/4 cup sugar
Zest of 1 lemon
1 cup fresh blueberries
1 tbsp lemon juice

Ensure all ingredients are at room temperature before you begin for better fermentation.

Instructions

Mix the Dough

In a large bowl, combine the all-purpose flour, sourdough starter, water, salt, sugar, and lemon zest. Mix until a shaggy dough forms.

Autolyse

Let the dough rest for 30 minutes to allow the flour to absorb the water.

Knead and Ferment

Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 2 hours or until doubled in size.

Incorporate Blueberries

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

Shape and Second Rise

Shape the dough into a loaf and place it in a greased loaf pan. Cover with a kitchen towel and allow it to rise for another 30-45 minutes.

Preheat Oven

Preheat your oven to 375°F (190°C).

Bake the Bread

Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean. Let cool before slicing.

Enjoy your homemade Blueberry Lemon Sourdough Bread fresh or toasted!

Pro Tips

For an extra crunch, sprinkle some oats or seeds on top before baking. Store the bread in an airtight container to keep it fresh for longer.

Serving Suggestions

Once your Blueberry Lemon Sourdough Bread has cooled, it's perfect for breakfast or as a snack. Consider spreading a layer of cream cheese or mascarpone on a slice for an indulgent treat. Adding a drizzle of honey can also complement the tanginess of the lemon and blueberries beautifully. I love serving this bread with a cup of herbal tea to enhance the flavors and create a relaxing atmosphere.

You can also turn this bread into a delightful French toast by soaking slices in a mixture of eggs, milk, and a splash of vanilla extract. Cook on a griddle until golden brown on each side for a sweet, brunch-worthy dish that is sure to impress your family or guests.

Storage Tips

The Blueberry Lemon Sourdough Bread is best enjoyed fresh, but you can store it for a few days at room temperature. To maintain its moisture, wrap the loaf tightly in plastic wrap or place it in a sealed bag. If you want to keep it for a longer period, freezing is an excellent option. Slice the bread before freezing to make it easy to grab a piece whenever you want. Just remember to wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn.

When you're ready to enjoy your frozen bread, simply thaw it at room temperature or pop a slice in the toaster or microwave. Reheating will revive the soft interior and warm up the beautiful blueberry flavor, making it feel freshly baked again.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the dough to prevent excess moisture.

→ What if my starter is cold?

If your sourdough starter is cold, feed it and let it sit at room temperature for several hours to activate before using it in this recipe.

→ How can I tell if my bread is done?

The bread should be golden brown on the outside. You can also tap the bottom of the loaf; it should sound hollow.

→ Can I make this bread vegan?

Yes, you can substitute the sugar with coconut sugar and ensure your sourdough starter is vegan-friendly.