Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1/2 cup active sourdough starter; 3/4 cup water; 1 teaspoon salt; 1 cup fresh blueberries; 1 tablespoon lemon zest; 1 tablespoon sugar (for topping, optional)

Highlighted under: Sugar & Spice

I love making my own bread, and this Blueberry Lemon Sourdough Bread is one of my favorites. The combination of tangy sourdough, sweet blueberries, and refreshing lemon zest creates a delightful flavor profile that I can't resist. Kneading the dough feels therapeutic, and the aroma wafting through my kitchen as it bakes is simply heavenly. Not only does this bread taste amazing, but it's also a perfect way to impress family or friends at brunch. Plus, I appreciate knowing exactly what's in it!

Created by

Rowan Tate

Last updated on 2026-01-24T10:22:13.294Z

When I first experimented with adding blueberries and lemon to my sourdough, I was blown away by the results. The tartness of the lemon zest beautifully complements the natural sweetness of the blueberries, creating a symphony of flavors with every bite. I also learned that letting the dough ferment longer enhances its flavor, so patience truly pays off!

I've made this bread numerous times, tweaking the blueberry amount based on what I have on hand. For extra zing, I sometimes sprinkle a bit of lemon sugar on top before baking. It creates a delightful sweet crust that my family loves. This bread has become a staple in our home, and I can’t wait to share it with you!

        Why You'll Love This Recipe
        Bursting with fresh flavors from blueberries and zesty lemon
Easy to follow steps that yield bakery-style results
Perfect for breakfast, brunch, or as a delicious snack

      

Understanding the Ingredients

The foundation of this Blueberry Lemon Sourdough Bread lies in its flour combination. All-purpose flour provides structure and chew, while bread flour contributes to a higher gluten content, allowing the bread to rise beautifully. This blend enhances the texture, yielding a loaf that is both soft and airy. For best results, measuring your flour accurately with a kitchen scale ensures consistency in each batch.

Active sourdough starter is crucial for the bread's unique flavor profile. If you're new to sourdough, make sure your starter is bubbly and at its peak activity before use; this guarantees that it will impart the right tanginess and lift to your loaf. A healthy starter leads to a more pronounced sour flavor and a lighter crumb. If you don't have a starter, consider using a store-bought one or beginning your own several days in advance.

Kneading and Rising Techniques

Kneading the dough is more than a workout; it's a crucial step that develops gluten, which traps the gases produced by the yeast. After mixing the ingredients, knead for about 10 minutes until the dough feels smooth and elastic. Pay attention to its texture; it should be slightly tacky but not stick to your hands excessively. If the dough is too sticky, a light dusting of flour can help, but avoid adding too much as it can affect the final bread.

The rising times are important for developing flavor and texture. During the first rise, aim for a warm, draft-free environment. A kitchen with temperatures around 75-80°F (24-27°C) works well. If your space is cooler, consider placing the dough in a slightly warmed oven (turned off) with a pan of hot water underneath to create humidity. Proper rising will result in a doubled dough that feels airy and light, essential for achieving that perfect loaf.

Ingredients

Gather the following ingredients:

For the dough

2 cups all-purpose flour
1 cup bread flour
1/2 cup active sourdough starter
3/4 cup water
1 teaspoon salt

For flavoring

1 cup fresh blueberries
1 tablespoon lemon zest
1 tablespoon sugar (for topping, optional)

Make sure all ingredients are at room temperature before starting.

Instructions

Follow these steps to make your bread:

Mix the dough

In a large bowl, combine the all-purpose flour, bread flour, active sourdough starter, and water. Mix until a shaggy dough forms.

Knead the dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth. Add salt and continue kneading for an additional 5 minutes.

Incorporate blueberries and lemon zest

Gently fold in the blueberries and lemon zest into the dough until evenly distributed.

First rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 2 hours or until doubled.

Shape the loaf

Turn the dough onto a floured surface, shape it into a loaf, and place it into a greased loaf pan.

Second rise

Cover the pan and let the dough rise for another hour until it puffs up.

Bake the bread

Preheat the oven to 375°F (190°C). Optionally sprinkle with sugar and bake for 35-45 minutes until golden brown.

Cool and serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your freshly baked Blueberry Lemon Sourdough Bread!

Pro Tips

For an extra kick of flavor, consider adding a dash of cinnamon with the dry ingredients or a drizzle of honey when serving.

Serving Suggestions

This Blueberry Lemon Sourdough Bread shines when served warm, preferably on the same day it's baked. Pair it with cream cheese or fruit preserves for a delightful brunch treat. For an extra touch, a drizzle of honey or a light dusting of powdered sugar complements the tartness of the lemon and the sweetness of the blueberries beautifully.

For a unique twist, try using the bread as a base for French toast. Simply cut thick slices and dip them in a mixture of beaten eggs, milk, and vanilla before pan-frying. This method enriches the bread's flavors and offers a gourmet experience that's perfect for special occasions.

Storage and Make-Ahead Tips

If you have leftovers, store the bread in an airtight container at room temperature for up to 2-3 days. To keep it fresh for longer, consider freezing individual slices. Wrap them tightly in plastic wrap and then place in a freezer bag; they will stay good for up to 2 months. When you're ready to enjoy, simply thaw at room temperature or pop them into a toaster for a quick reheat.

For those looking to prepare ahead, the dough can be made and stored in the refrigerator for up to 24 hours after the first rise. Just shape it and place it in the fridge, covered, to slow down the fermentation. The next day, allow it to come back to room temperature before proceeding with the final shaping and second rise.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to fold them into the dough gently to avoid crushing them.

→ How long does the bread last?

This bread stays fresh for up to 4 days at room temperature. For longer storage, you can freeze it.

→ What if I don't have sourdough starter?

You can make a quick version using a mix of flour, water, and a pinch of yeast, but the flavor will differ!

→ Can this recipe be doubled?

Absolutely! You can easily double the ingredients to make two loaves.