Lemon Blueberry Sourdough Bread Recipe

There’s just something magical about the smell of fresh bread filling your home, isn’t there? Especially when that smell is a tantalizing mix of tangy sourdough, sweet blueberries, and bright lemon zest. This Lemon Blueberry Sourdough Bread is the stuff of breakfast dreams and afternoon snack cravings. It’s the perfect project for a relaxed weekend baking session, one that rewards your patience with a loaf that’s bursting with flavor and has that signature, satisfying sourdough crumb. Whether you’re a seasoned sourdough enthusiast or just getting started with your starter, this recipe is an approachable and utterly delicious way to enjoy the fruits of your labor.

Table of Contents

Table of Contents

Why You’ll Love This Lemon Blueberry Sourdough Bread

• Sweet & Tangy Flavor: The combination of juicy blueberries and zesty lemon creates a flavor profile that’s both refreshing and comforting. It’s a beautiful balance that feels special any day of the week.
• Perfect for Your Starter: Got an active sourdough starter that’s hungry? This is the perfect recipe to use up that discard and create something incredible instead of, well, discarding it.
• Bake Now, Enjoy All Week: This loaf stays wonderfully moist and delicious for days. It’s fantastic toasted with a little butter for breakfast or enjoyed as a simple, satisfying treat with your afternoon coffee.
• Impressively Homemade: There’s nothing quite like the pride of pulling a beautiful, homemade loaf of sourdough from your own oven. This one, with its purple-blue berry streaks, is a real showstopper.

Ingredients for Lemon Blueberry Sourdough Bread

Here’s what you’ll need to bring this sunny loaf to life. I recommend using fresh blueberries if they’re in season, but frozen work great too—just don’t thaw them first to prevent them from bleeding too much into the dough.

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• 100g active sourdough starter
• 350g warm water
• 500g bread flour
• 10g fine sea salt
• 150g fresh or frozen blueberries
• Zest of 2 large lemons
• Optional: 1 tablespoon coarse sugar for sprinkling on top

The Simple Steps to Sourdough Success

Don’t let the process intimidate you! Sourdough is more about patience than complicated techniques. Just follow these steps and you’ll be golden.

1. Make the Dough: In a large bowl, combine the active starter and warm water. Use a fork or your fingers to mix until the starter is mostly dissolved. Add the bread flour and salt, and mix until no dry spots remain. The dough will be shaggy and sticky—that’s perfect!
2. Let it Rest: Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes. This is called the autolyse stage, and it helps the flour fully hydrate.
3. Add the Goodies: After the rest, it’s time to gently incorporate the blueberries and lemon zest. With wet hands to prevent sticking, perform a set of stretches and folds right in the bowl, gently pulling the dough up and over itself. The blueberries will get squished a little—this is fine and adds to the marbled effect!
4. Bulk Fermentation: Cover the bowl again. Over the next 3-4 hours, perform 3-4 more sets of stretches and folds, about every 30-45 minutes. In between folds, the dough will rest and slowly rise.
5. Shape the Loaf: Lightly flour your work surface. Gently turn the dough out and shape it into a tight round loaf (a boule) or an oval loaf (a batard). Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
6. Final Proof: Cover the loaf and let it proof for another 1-2 hours at room temperature, or for a more pronounced sour flavor, place it in the refrigerator for an overnight cold proof (8-12 hours).
7. Preheat and Score: Place your Dutch oven (with the lid on) into your oven and preheat to 450°F (230°C) for at least 30 minutes. Carefully turn your proofed dough out onto a piece of parchment paper. Score the top with a sharp knife or lame. Sprinkle with coarse sugar if using.
8. Bake! Carefully lower the dough (using the parchment paper as a sling) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for another 15-20 minutes, until the crust is deeply golden brown.
9. Cool Completely: This is the hardest part! Let the loaf cool on a wire rack for at least 2 hours before slicing. This allows the crumb to set properly.

Essential Equipment You’ll Need

You don’t need a ton of fancy gear, but a few key tools make the process much smoother. A Dutch oven is a game-changer for creating a steamy environment that gives you a fantastic crust. A digital kitchen scale is also highly recommended for accuracy in baking.

• Large Mixing Bowl
• Digital Kitchen Scale
• Banneton (Proofing Basket) or Bowl
• Dutch Oven
• Parchment Paper

Tips, Tricks, and Tasty Variations

I’ve made this bread more times than I can count, and here’s what I’ve learned along the way. My kids love when I add a simple lemon glaze after baking, but I adore it just as it is, slathered with creamy butter.

• Frozen Blueberries are Your Friend: As mentioned, frozen berries work perfectly. Using them straight from the freezer helps prevent them from turning the entire dough a purplish-gray color.
• Don’t Stress the Sticky Dough: This is a wet dough, and that’s what creates those beautiful, airy holes in the crumb. Wet your hands with a little water before handling it to make things easier.
• Get Creative with Mix-ins: Feel free to swap the blueberries for raspberries or blackberries. You could also add a teaspoon of cinnamon or a handful of white chocolate chips for a different twist.
• Storage: Keep the bread in a paper bag at room temperature for 2-3 days for the best crust. For longer storage, slice and freeze it. You can pop frozen slices straight into the toaster!

How to Serve Your Beautiful Loaf

This bread is so versatile! For a simple breakfast, toast a slice and top it with a bit of honey or your favorite jam. It also makes for a stunning dessert when served warm with a scoop of vanilla ice cream. For a full brunch spread, pair it with a fluffy scramble and some crispy bacon.

A Few Quick Questions (FAQ)

Can I use sourdough discard for this recipe?

Yes, you can! However, for the best rise, it’s best to use an active, bubbly starter that has been fed 4-8 hours before you begin baking. If you use discard straight from the fridge, your fermentation times will be longer and the rise may be less pronounced.

My dough didn’t rise much during bulk fermentation. What happened?

Don’t panic! Sourdough is sensitive to temperature. If your kitchen is cool, the fermentation process will simply take longer. Be patient and wait until you see a noticeable increase in volume (about 30-50%) and the dough looks bubbly and airy. You can also try placing the bowl in a slightly warm spot in your kitchen.

Can I make this without a Dutch oven?

Absolutely. If you don’t have a Dutch oven, you can create steam in your regular oven by placing a rimmed baking sheet on the bottom rack while preheating. When you put the bread in, carefully pour a cup of hot water into the hot pan and quickly close the oven door. This steam will help form a good crust.

How do I know when the bread is fully baked?

The best way to check is to use an instant-read thermometer. The internal temperature should read about 205-210°F (96-99°C). If you don’t have a thermometer, the crust should be a deep, golden brown and the loaf should sound hollow when you tap on the bottom.

More Recipes to Try

If you loved the process of baking this bread, you might enjoy trying your hand at my classic No-Knead Artisan Bread for an even simpler bake. And if you find yourself with extra sourdough starter, these Fluffy Sourdough Pancakes are the perfect weekend treat. Happy baking!

There you have it—a loaf that’s as joyful to make as it is to eat. This Lemon Blueberry Sourdough Bread is a little taste of sunshine, a project that fills your home with an incredible aroma, and a delicious reward for your efforts. I hope it becomes a cherished recipe in your kitchen, just like it is in mine. Now, go preheat that oven!