Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 500g bread flour; 300g water, room temperature; 100g active sourdough starter; 10g salt; Zest of 1 lemon; 200g fresh blueberries

Highlighted under: Daily Kitchen

I absolutely adore baking with fresh fruit, and this Blueberry Lemon Sourdough Bread is one of my absolute favorites. The combination of tangy lemon and juicy blueberries creates a delightful flavor that’s both refreshing and comforting. Each slice is vibrant and bursting with sweetness, making it perfect for breakfast or as a snack. The airy, slightly chewy texture from the sourdough brings everything together beautifully, ensuring each bite is a treat. I can’t wait for you to try this recipe and experience the wonderful aroma that fills the kitchen as it bakes!

Created by

Elara Kensington

Last updated on 2026-01-24T09:13:35.138Z

When I first decided to make Blueberry Lemon Sourdough Bread, I was fascinated by how well sourdough can complement fruit flavors. Using a ripe sourdough starter adds a depth of flavor that normal breads can't achieve. I experimented with different fruit ratios and found that the balance between tangy lemon and sweet blueberries creates a stunning profile that keeps you coming back for more.

During my trials, I discovered that allowing the dough to rise longer, especially during the bulk fermentation, allowed the blueberries to release their sweetness throughout the bread. I recommend monitoring the dough’s texture carefully, as the hydration level can vary based on the blueberries' juiciness, so adjusting the flour by a small amount can make a world of difference.

Why You Will Love This Recipe
The bright zest of lemon perfectly enhances the sweet, juicy blueberries.
A unique twist on traditional sourdough that elevates your baking game.
Wonderful aroma filling your kitchen that will impress family and friends.

The Role of Fresh Ingredients

Using fresh blueberries in this Blueberry Lemon Sourdough Bread is key to achieving that burst of flavor in each slice. Fresh blueberries are juicier and more vibrant than frozen ones, which can often lead to a soggier texture if not handled properly. If fresh blueberries are unavailable, consider using frozen ones but take care to gently fold them in while still frozen to prevent excess liquid from leaking into the dough.

The zest of the lemon is not just for flavor, but it also adds a wonderful aromatic quality to the bread. When zesting, make sure to only use the outermost yellow layer of the lemon peel, as the white pith underneath can be bitter. This bright, citrusy note complements the sourdough’s tang perfectly, creating a loaf that’s both refreshing and enticing.

Pro Tips for Perfecting Your Sourdough

Kneading the dough until it’s smooth and elastic is crucial for developing gluten, which gives the bread its characteristic chewy texture. If you find that the dough is tearing instead of stretching, it may need a bit more kneading or a longer rest period. Consider using the windowpane test: when stretched, a properly kneaded dough should be able to stretch thin enough to see light without breaking.

During the first rise, monitor the dough for visual cues rather than relying solely on time. It should approximately double in size and feel puffy to the touch. If your kitchen is cool, you can create a warmer environment by placing the bowl near a preheated oven or covering it with a warm towel to ensure it rises properly.

Storage and Serving Suggestions

Once your Blueberry Lemon Sourdough Bread is baked and cooled, it can be stored at room temperature for up to 3 days in a bread box or wrapped in a clean kitchen towel. To keep it fresh for longer, slice and freeze individual pieces. When you’re ready to enjoy, reheat them in a toaster or oven for a delightful crispy crust and warm interior.

This sourdough pairs wonderfully with a variety of toppings. For breakfast, consider spreading it with creamy mascarpone or a light smear of lemon butter to enhance the flavors. As a snack, serve it with Greek yogurt and a drizzle of honey, letting the sweet and tangy notes shine through. There are endless possibilities for enjoying this delightful loaf!

Ingredients

Gather the following ingredients to create this delicious Blueberry Lemon Sourdough Bread:

For the Dough

500g bread flour
300g water, room temperature
100g active sourdough starter
10g salt
Zest of 1 lemon
200g fresh blueberries

Instructions

Follow these steps to make your Blueberry Lemon Sourdough Bread:

Mix the Ingredients

In a large bowl, combine the bread flour, water, and sourdough starter. Mix until there are no dry bits of flour. Let it rest for 30 minutes.

Add Salt and Zest

After the rest, add the salt and lemon zest. Knead the dough for about 10 minutes until smooth and elastic.

Incorporate Blueberries

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

First Rise

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, or until doubled in size.

Shape the Loaf

Turn the risen dough onto a lightly floured surface, shape it into a loaf, and place it in a proofing basket. Let it rest for 2 hours.

Preheat the Oven

Preheat your oven to 450°F (230°C) about 30 minutes before baking.

Bake the Bread

Carefully place the loaf onto a baking stone or a baking sheet. Bake for 30-45 minutes, until golden brown.

Cool the Bread

Remove from the oven and let it cool on a wire rack before slicing.

Pro Tips

For the best flavor, use fresh, in-season blueberries. If you can't find fresh blueberries, you can substitute with frozen ones, but be cautious as they may add extra moisture to the dough.

Troubleshooting Your Sourdough Process

If your bread doesn’t rise as expected, it could be due to the activity level of your sourdough starter. Always ensure that your starter is bubbly and has doubled in size before incorporating it into your dough. If you’re unsure, a simple test is to feed it and let it sit until it rises and returns to its original state before measuring it out.

Over-kneading can also lead to denser bread, especially if you’re using a stand mixer. Aim for a soft, slightly tacky dough that holds its shape without being too hard to handle. If it feels too stiff, adding a small splash of water can help loosen it up, but do so cautiously to maintain the intended dough consistency.

Scaling the Recipe

If you want to make a larger batch, scaling this recipe up is feasible; just maintain the same ratio of ingredients. Doubling the recipe is often straightforward, but keep in mind that dough may require additional time for rising. Be sure to use a larger mixing bowl and proofing space to accommodate the increased volume.

Conversely, if you want to make a smaller batch, consider halving the quantities. Keep an eye on the rising times, as smaller loaves might rise more quickly. Adjustments in baking time may also be necessary; start checking for doneness around 5-10 minutes earlier to avoid overbaking.

Creative Variations

To switch things up, you can introduce other fruits like raspberries or chopped strawberries instead of blueberries. However, remember that different fruits will yield varying amounts of moisture, so you might need to adjust the flour slightly if you’re using particularly juicy varieties.

For an additional flavor dimension, consider adding a handful of chopped fresh herbs like basil or mint to the dough. This addition will complement the lemon and create a unique taste experience. Just be careful not to overpower the loaf – a little goes a long way!

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, you can, but the texture might be slightly different. Bread flour helps create a chewier crust.

→ How long can I store the bread?

The bread can be stored in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ What if my dough doesn’t rise?

Make sure your sourdough starter is active and bubbly. Sometimes, dough may need a warmer environment to rise properly.

→ Are there any alternatives for blueberries?

Yes, you can replace blueberries with raspberries, cranberries, or currants for a different flavor profile.